Recipes
One-Bowl Banana Peanut Butter Breakfast Cookies
Prep time:15 min
Total time:45 min
Serves 12 to 14
Ingredients
1 cup mashed ripe bananas (about 2 to 3)
2/3 cup Longo’s Natural Peanut Butter
1/4 cup packed brown sugar
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2/3 cup chopped Longo’s Walnut Halves or unsalted roasted peanuts
1/2 cup Longo’s Dried Cranberries, coarsely chopped
2 cups quick oats
Directions
- •Stir together bananas, peanut butter, sugar and vanilla until well combined. Stir in baking powder and salt. Add the walnuts and cranberries. Stir in quick oats until mixture is combined well.
- •With a scoop or 1/4 cup dry measuring cup, scoop out 12 to 14 neat mounds and place about 2 inches apart on baking sheet lined with Longo’s Essentials Parchment Paper. With slightly damp hands, press down slightly to make cookies a generous 1/2-inch thick, like little pucks. Bake in preheated 325°F oven for 20 to 30 minutes or until golden brown and firm. Let cool on the pan for 10 minutes; remove to rack to cool completely.
Make-ahead
A dash of advice
Variation: One-Bowl Banana Almond Breakfast Cookies: Follow method above and substitute the 2 tsp vanilla with 1 tsp vanilla and 1/2 tsp almond extract, the peanut butter with almond butter, the walnuts with toasted slivered or sliced almonds, and the cranberries with Longo’s Organic Dried Cherries, coarsely chopped.
Substitutions: Instead of dried cranberries or cherries, use golden or regular sultana raisins. Instead of the nuts, try crushed Longo’s Organic Banana Chips. For a decadent breakfast cookie, add 1/4 cup dark chocolate chips or use chocolate chips to replace some of the nuts or fruit.
Nutritional Information
Per serving: 200 calories
- Protein 6g
- Fibre 3g
- Fat 11g
- Sugar 10g
- Carbs 24g
- Sodium 105mg
