I saw this recipe on Pinterest and since they sounded so easy, I decided to try making them. The original recipe at Tasty Kitchen calls them “Peanut Butter Banana Oat Breakfast Cookies with Carob/Chocolate Chips.” I’m calling them protein “cookies”–not that they’re pure protein or anything. But they’re pretty healthy. I yielded 13, not measuring them specifically, but just a general size, and they are 110 calories a piece. Major ingredients include: oats, peanut butter, unsweetened applesauce, and peanuts. I’m honestly not sure if the protein powder called for in the recipe is truly necessary.
As far as taste goes, I actually think these would be tasty with raisins. There is a slight banana taste, but moreso the peanut. I found the taste rather good, but the texture bothers me slightly. (I think I’ve mentioned before I have a small texture problem with some foods, like lettuce and oats.) Obviously oats are pretty essential to the recipe, so I will just have to get used to it if I continue to make the recipe repeatedly. They are good for a filling snack!
- 2 whole ripe bananas, mashed until creamy
- 1/3 c peanut butter, creamy or chunky
- 2/3 c unsweetened applesauce
- 1/4 c vanilla whey protein powder
- 1 t vanilla extract
- 1 t butter extract, optional (I didn’t use this–honestly, I’d never heard of it before)
- 1 1/2 c quick oatmeal, uncooked
- 1/4 c chopped peanuts
- 1/4 c carob or chocolate chips, optional
- Preheat heat oven to 350ºF.
- In a large bowl, mix mashed banana and peanut butter until completely combined. Then add in the applesauce, vanilla protein powder and vanilla and butter extracts. Mix again until completely combined.
- Add in the oatmeal and nuts to the banana mixture and combine. (Add the optional carob/chocolate chips at this time if you want them mixed throughout.)
- Let dough rest for 10 minutes.
- Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet and flatten cookies into circles, about a 1/3″ thick. (If you want the optional carob/chocolate chips on the top of the cookies, push them into the cookies now.)
- Bake cookies approximately 30 minutes, or until golden brown and done. Remove from oven and let rest on cookie sheet for 5 minutes, then move to cooling rack. (If you want the traditional fork tine marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm.)