These cookies were originally supposed to be peanut butter cookies. I was trying to improve the recipe I have for them, that I posted a couple of weeks ago. And although these were not exactly what I was expecting they were pretty great.
They are probably some of the simplest cookies I have ever made! And because these are so healthy, low sugar, gluten-free, oil free, vegan, they are perfect for anytime of day (hence the name "Breakfast Cookies").
Just so you know, the cookies are not very sweet. So if you decide to make them and want to add more sugar, just stir in some more maple syrup or agave. Agave works about the same as maple syrup, only it tastes slightly sweeter.
Ingredients:
1 overripe banana
1/4 cup of peanut butter
1 teaspoon vanilla
1 tablespoon milk substitute
1 tablespoon maple syrup
1 1/4 cups rolled oats
1 tablespoon cacao nibs (optional)
2 tablespoon whole wheat flour (optional)
Directions:
Preheat oven to 350 degrees
1. Mash the banana well
2. Mix in the vanilla, milk substitute, and maple syrup
3. Add the oats and cacao nibs
4. Drop spoonfuls of the dough on to an ungreased baking sheet, bake for 13-16 minutes
Notes:
The cacao nibs make the dough a little bitter, so if you want to avoid that skip them or use chocolate chips. Also, I only put flour in half of the dough so that some of them would be gluten free. If you choose to do this half the flour and try to remember which ones are which.
