Cookies for breakfast? Yes…that is correct. Holiday baking time need not be limited to oh so sweet gingersnaps and sinckernoodles. Not that I would pass those up, if you’re offering.
But, these not too sweet and very moist cookies actually make the perfect on-the-go breakfast. Just like our muffin recipe, these banana, peanut butter, and oat cookies are the perfect thing to make on the weekend and portion out for your breakfasts for the upcoming week.
They also happen to be vegan, low in sugar, and have no added fat…and are SUPER delicious! They even passed the family taste test…then you know I am not lying! These wholesome and nutritious cookies will not only please your grumbling stomach, but I bet your little kiddies would love them too.
And I would guess that If you opened your cupboards this very instance, you would find all the ingredients you needed to whip up a batch of these hearty and healthy breakfast treats. They come together in under 10 minutes, cook in just 15, and will leave you feeling full and satisfied for the busy work week mornings.
Filled with fiber from the oats and whole wheat flour and loaded with healthy fats and protein from the peanut butter, they really are a complete breakfast in a perfect and portable hand held package. Paired with a glass of milk, they also make a delicious afternoon snack. The 3:00 pm call of the vending machine outside your office can now be avoided by keeping a stash of these babies on hand.
So go ahead, treat yourself to a cookie or two…..or three or four….