High-Protein Peanut Butter Banana Breakfast Cookies Recipe (4 Ingredients, 20 Minutes) by Elisa Schmitz
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I like to start my day with a protein-packed breakfast, but I don't always want to eat eggs or meat. Sometimes, I want to eat cookies. Breakfast cookies, that is! These high-protein peanut butter banana breakfast cookies are absolutely perfect. They get their 7 grams of protein from peanut butter and almond flour, which is one of my favorite stealth ingredients.
Almond flour has a slightly sweet and nutty flavor that we love. It's a good source of plant-based protein, along with the other health benefits of almond flour (it's got plenty of vitamins and antioxidants, for example). It's also naturally gluten-free and rich in monounsaturated fat, which may help control cholesterol. These nutritious breakfast cookies also include the health benefits of peanut butter in every bite.
This delicious peanut butter banana protein cookie recipe is so easy to make. With only four ingredients (no eggs!) and ready in only about 20 minutes, you can make a plate of homemade breakfast cookies in no time at all. Imagine handing these tasty treats to harried kids (or adults) trying to rush out the door in the morning!
To make this simple banana peanut butter cookie recipe, you'll need just four wholesome ingredients: bananas, peanut butter, maple syrup and almond flour. If you want to enhance these nourishing cookies, you can add some optional chocolate chunks and chopped walnuts (check out the health benefits of walnuts). The comforting cookies are baked for only about 12 minutes, then cooled before serving. So simple!
These irresistible high-protein cookies make an excellent breakfast, of course, but also an energizing snack with a glass of milk any time of day. They're an amazing dessert served with a cup of coffee or tea, too. Be sure to make enough to go around – they go quickly!
Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes (ovens vary)
Total Time: 20 minutes
Servings: 21
Ingredients
- 2/3 cup (about 2 small) overripe bananas, mashed
- 2/3 cup peanut butter (smooth or chunky)
- 2 tablespoons real maple syrup
- 4 cups fine almond flour
Optional Ingredients
- 1 cup semisweet chocolate chunks (or chocolate chips)
- 1 cup chopped walnuts
Here's how to make it:
- In a large mixing bowl, add the mashed bananas, peanut butter and maple syrup. Stir to combine.
- Add the almond flour and stir to combine.
- Fold in the chocolate chunks and walnuts, if using. (You also could use chocolate chips.)
- Using your clean hands, form the dough into balls and place them onto parchment paper-lined baking sheets. Use your fingers (or a fork) to flatten the cookies a bit. (These cookies will generally stay the same shape and size as how they're formed.)
- Bake in a preheated 350-degree F oven until just turning lightly brown, about 12 minutes. Do not over-bake. (The number of cookies you get depends upon the size of the balls you form. I made 21 cookies.)
- Allow to cool before serving. Store leftover cookies in an airtight container in the refrigerator or freezer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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