Cookies for breakfast? Absolutely! These cookies are high in fiber, low in fat, and contain 4 grams of protein each. Healthy and nutritious for breakfast whether you are at home or on the go. Kids love them, too!
- 3 ripe, medium bananas (354g)
- 3/4 cup dates, chopped (158 g)
- 1 tsp vanilla (4.2g)
- 1/4 cup oil (54.4g)
- 1/2 cup roasted, unsalted peanuts (73g)
- 1 tsp salt (6g)
- 1 1/2 cup oats (234g)
- 3/4 cup whole wheat flour (90g)
- small handful of chocolate chips
- Place the bananas in a blender. Blend until smooth. Add the dates and vanilla, and blend until almost smooth. Add the oil, and blend on high until the oil is emulsified, about 5 minutes. Pour into a large bowl.
- Stir in the peanuts, salt, oats, and whole wheat flour. Mix until just combined. Let stand for 10 minutes.
- Spoon by the teaspoonful onto a parchment-lined cookie tray. Top each cookie with a couple of chocolate chips. Bake at 350F for 25 minutes.
- Lift one side of the parchment paper slightly and remove the cookies with a spatula. The cookies will be sticky. Dry on a rack.
Since these cookies contain peanuts, they may not be school-friendly in your area. You can substitute seeds for the peanuts, such as sunflower seeds, pumpkin seeds, or a mixture of both.
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