Peanut Butter-Date Breakfast Cookies

Gluten-free, kid-friendly

Dense, rich, satisfying, delicious, guilt-free. Love these cookies for breakfast … and so do my kids!

Ingredients

1 Egg
1 Banana
1C oat flour* + 1/2C full rolled oats
3tbs peanut butter
1/2 C chopped dried dates
1/2 C peanuts (slightly crushed)
2tbs of grinded flax seeds
2tbs pure maple syrup
Pinch of salt or about 1/4 tsp

*I turn rolled oats into flour in the food processor. I like my cookies made out of oat flour vs whole rolled oats. It makes a big difference in taste. But if you are pressed for time, you can just use 1.5 C whole rolled oats

Instructions

1. Pre-heat the oven to 350F.
2. In a bowl, mash the banana, egg and peanut butter with a fork. Add the rest of the ingredients together and mix well.
3. Set aside for a few minutes for the dough to thicken.
4. Shape into cookies and bake for about 15 minutes. Take them out, flip over and bake for another 5 minutes.
5. Take out of the oven and let them cool. Enjoy them while they are still a little bit warm.

You can refrigerate the cookies for up to a week. Make sure to toast them in the oven or even toaster before you consume them next time. There’s nothing like toasted peanut butter cookies.

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Sending you love and peace!