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| Peanut Butter Oatmeal Raisin Breakfast Cookies ~ This breakfast cookie is sweetened with bananas, applesauce & raisins. It's gets its high protein from ~ peanut butter, vanilla protein powder & egg. |
Kimberly, (one of the readers of the blog) shared her tweaks to the original Peanut Butter Banana Oat Breakfast Cookies ~ recipe. In her version she added an egg, raisins, cinnamon & baking powder ~ & she left out the extra nuts, butter extract & carob/chocolate chips. Cool! It sounded like such a neat spin, I just had to give it a try ~ so I made them today. She turned the recipe into what I'm calling the ~ Peanut Butter Oatmeal Raisin Breakfast Cookies. Her version is very good & just as easy to make as the original version. We treated ourselves & 'frosted' some of the cookies with a few spreads that we like. (I've got a picture down below showing all the different ones we tried out)
Kimberly, thanks so much for sharing your version of the peanut butter breakfast cookie! You ROCK! :)
Updated 9/6/2012 ~ I worked up the nutritional info over at Calorie Count.com ~~ CLICK HERE ~~ for the breakdown.
Peanut Butter Oatmeal Raisin Breakfast Cookies ~ Kimberly's Version
makes 16 - 24 cookies, depending on the size you like your cookies
- 2 ripe bananas, mashed until smooth & creamy
- 1/3 cup peanut butter
- 1 egg, well beaten
- 2/3 cup unsweetened applesauce
- 1 scoop vanilla protein powder
- 1 tsp vanilla extract
- 1 tsp cinnamon (or more, to taste)
- 1/2 tsp baking powder
- 1 1/2 cups quick oatmeal ~ uncooked
- 1/4 - 1/3 cup raisins
Preheat heat oven to 350 degrees.
Mix, in a large bowl ~ mashed banana & peanut butter until completely combined. Then add in the applesauce, beaten egg, vanilla protein powder, cinnamon & vanilla extract ~ mix again until all are completely combined.
Add in the oatmeal, raisins & baking powder to the banana mixture & combine.
Let dough rest for 10 minutes. Dough will be 'thinner' than my other breakfast cookies ~ more like a really thick batter.
Drop cookie dough/really thick cookie batter ~ by spoonfuls ~ onto a parchment paper lined cookie sheet. Shape the cookies into circles, the batter should stay where you put it, if it's just a tad too thin, add an extra tablespoon or two of oats. The cookies should not spread when baking.
Mix, in a large bowl ~ mashed banana & peanut butter until completely combined. Then add in the applesauce, beaten egg, vanilla protein powder, cinnamon & vanilla extract ~ mix again until all are completely combined.
Add in the oatmeal, raisins & baking powder to the banana mixture & combine.
Let dough rest for 10 minutes. Dough will be 'thinner' than my other breakfast cookies ~ more like a really thick batter.
Drop cookie dough/really thick cookie batter ~ by spoonfuls ~ onto a parchment paper lined cookie sheet. Shape the cookies into circles, the batter should stay where you put it, if it's just a tad too thin, add an extra tablespoon or two of oats. The cookies should not spread when baking.
Bake cookies approx. 20-30 minutes, or until golden brown & done. (cooking time really depends on how big you make your cookies & if you like them a bit more soft in the middle)
Remove from oven when done & let rest on cookie sheet for 5 minutes, then move
to cooling rack.
Cool cookies completely, then store in a covered container.
** For a special treat ~ check out some of the optional cookie 'frostings' below :) **
Enjoy!
~ OPTIONAL ~
Today, as a special treat, we've been enjoying adding some flavored spreads to the tops of these breakfast cookies. So far, we have 'frosted' the breakfast cookies with:
- Speculoos Cookie Butter from Trader Joe's (it tastes like gingerbread ~ J really likes it)
- peanut butter mixed with honey
- plain peanut butter
- Nutella
We all love having a 'special treat', every now & then. Especially when it's eating a 'frosted' cookie!
P.S. ~ I had some extra cookie dough/batter that wouldn't fit on the cookie sheet, so I cooked it like a pancake. One word ~ A W E S O M E !!! I just topped it with some butter & skipped the syrup. I really enjoyed it. I'll have to explore that avenue in the future. :) If you have some cookie dough/batter left over, why not give it a try, too ~ you might find you like it as much as I did.
~ Other NUT BUTTER / SEED BUTTER variations to consider for this breakfast cookie ~
For a different spin on these breakfast cookies, you could change up the Nut Butter or Seed Butter that you use. You can purchase different kinds of nut/seed butters... Or, you could make your own nut/seed butter, if you're so inclined. (making my own homemade nut/seed butters recipes sounds intriguing, I might be trying that out soon) ~ Some different kinds of butters that might be interesting to try in these cookies:
Any calorie or carb counts on these?
ReplyDeleteI just created the nutritional breakdown over on CalorieCount.com ~ look for the UPDATED 9/6 'CLICK HERE' blurb, right above the recipe. It has all the info. :)
Delete99 calories per serving? a serving being 1 cookie? yes? just trying to clarify the serving size
DeleteYes, one cookie = one serving. Over on Calorie Count I did the workup based on 16 cookies per batch. If you make 24 cookies in the batch the stats would change/be a bit lower. Thanks for stopping by ~ Cheers!
Deletecan I incorporate unsweetened shredded coconut to this recipe? I have it in my pantry for a while just waiting to be used? Would it effect the taste negatively if I did or enhance it?? Also I've seen many people use almond milk in these types of recipes, but you did not include that..if I included that in this recipe would it improve the texture/taste?
ReplyDeleteThe coconut should be just fine in this recipe. I happen to like the taste of coconut, either sweetened or natural, so I think it would taste good. I'd probably go with 1/4 cup or so. Maybe cut back on the oatmeal by 2 Tbsp, or add a Tbsp of water if you think it's too thick.
DeleteMy breakfast cookies seem to be a bit different from the other recipes out there. For the almond milk, since I don't add a 'liquid' to the recipe, I don't know how it would do adding it to this one. It would not be because of a matter of taste, I'm sure it would taste fine ~ it's a matter of thickness of the batter. I think adding it in addition to the recipe ingredients would result in a really thin 'batter'. That being said, tinker with the recipe as you like and let us know how it turns out. You might be able to take some of the recipes you speak of, add a bit from this one... and come up with a great new recipe of your own. That is what I like so much about the breakfast cookies I've been coming up with. They are easy to tweak & change up.
Thanks for stopping by & commenting. Good luck with your breakfast cookie tinkering ~ Cheers!
What if you don't have any applesauce? Will they still turn out okay?
ReplyDeleteI don't know, I always use applesauce. Hmmm, off the top of my head...
DeleteYou need the moisture and bulk that the applesauce provides. If you're all out of applesauce and feel like experimenting, you could try some other pureed fruit in its place. Maybe some other pureed fruit like ~ drained, canned peaches, pears or fruit cocktail? If you try it, come back and let us know how it turns out! Happy cooking :)