PBBOC Breakfast Cookies [Dairy free, Kid friendly]

Another way to use up ripe bananas, and also a great protein-packed cookie the kids will love

Peanut butter. Check. 

Banana. Check. 

Oats. Check.

Chia seeds. Check. 

That right there is pretty much breakfast! I love adding chia seeds to my smoothies and my kids love the peanut butter and banana combo. So whilst looking at the last 2 rather sad looking bananas, instead of making smoothies, I decided to make a batch of something – enter PBBOC Breakfast Cookies! 

You could easily reduce the ingredients and make just peanut butter and banana cookies if you don’t have all of the ingredients. I was merely experimenting and being excited about finding some macadamia meal recently, I was aching to use it in something! You can sub with any gluten-free flour however, if using coconut flour you will need to adjust the quantity (start with 2 tblspns and add more as needed) as it will otherwise lead to quite a dry cookie. 

Now – this is a cookie. What do I mean by that? Well, it’s soft, squishy and moist. The word is derived from the Dutch koekje meaning ‘little cake’ – and that it is. That’s the texture to expect. It’s not a snappy biscuit that will go crunch – just wanted to clear that up in case you make these and are expecting a snappy snack. If you have apples instead, why not try these cinnamon and apple cookies as an alternative. 

These are best served warm, and taste like well, banana bread with some peanut butter! Very, very very yum 😋😋😋

Recipe for PBBOC Brekafast Cookies

Yield: 6 cookies

Prep time: 5 minutes

Cooking time: 10-15 minutes 

What you need

1 (or 2 small) ripe banana, mashed

2 tblspns peanut butter 

1 tblspn chia seeds

1 tblspn uncooked oats 

1/4 cup macadamia meal (or other gluten free flour, however, you would probably need to adjust the quantity)

1/2 tspn baking powder 

1/2 tspn cinnamon powder

Few drops of vanilla extract

You need two dessert spoons to scoop and flatten the wet cookie dough onto your baking tray

What you need to do

1. Preheat oven to 200°C. Line a baking tray with baking paper. 

2. Mash the banana in a mixing bowl, and add all the other ingredients, combining well as you go. You should have a very moist mixture.  

 
3. Using one spoon, scoop out some mix.  

 
4. Using the back of another spoon, push the mix down onto the lined tray, and flatten down to form a cookie (you may need a touch of water on the spoon to prevent it sticking – I kept a small bowl of water next to the tray as I got the cookies on).  

 
5. Bake for 10-15 minutes (watch it, they will burn easily because of the peanut butter!). Remove from oven and allow to cool slightly.  

 
6. Done! Serve with some milk or a dollop of cream for an added bit of scrumptiousness.

 

PBBOC Breakfast Cookies

 
I say breakfast cookies … And by that I do mean an all-day breakfast kinda deal 😉 Enjoy!

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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