Cooking shows put me to shame. I’m currently sitting on the couch watching an episode of Chopped as I type this. The people on Chopped only get 20-30 minutes to cook while I spend almost an hour just baking cookies. They’re also forced to use weird ingredients like mango steen and mashed potato candy (wtf?). It almost makes me feel guilty about eating the same thing for lunch everyday. Almost.
While trying different foods/ ingredients is exciting, sometimes it’s just easier to use what you know. Like these cookies, they’re made with easy pantry staples, but they’re still pretty tasty. Recently I’ve been making more desserts/food without refined sugar. These cookies are sweetened only with blended dates and mashed bananas. And of course what is banana without peanut butter? Peanut butter and banana are just two foods meant for each other. These cookies have no flour and can be made gluten free by simply using gluten free certified oatmeal. Yes, cookies for breakfast exist.
Banana Breakfast Oat Cookies (Makes 8-9)
2 ripe bananas (I used medium-sized)
1/3 cup pitted dates
2 tbsp. coconut oil (melted)
3 tbsp. peanut butter (I used natural)
1 tsp. vanilla extract
1/4 tsp. salt
1 tsp. baking powder
1 1/2 cup oatmeal (divided, use gf certified if necessary)
- Preheat oven to 350°F
- In a food processor blend together bananas, pitted dates, coconut oil, peanut butter, and vanilla until smooth.
- Add salt and baking powder. Process until combined.
- Add 1 cup of oats and process until the oats are only slightly broken down. Take the blade out of the food processor. Stir in the last half cup of oats.
- Use a 1/4 cup scoop to put the cookies on a greased baking sheet or slipat. Bake for 15-17 min. These cookies will stay well in a sealed container for up to 2 weeks (the cookies do however get a bit soft after being in a sealed container).