|PB2 Chocolate Peanut Butter Oat Breakfast Cookies ~ Using PB2 Powdered Peanut Butter makes these cookies lower in fat since it has 85% less fat calories than traditional peanut butter.|
I've been craving chocolate & peanut butter lately, must be because of the bag of Halloween candy we still have hanging around the house. So, I decided to channel that craving into making a new batch of breakfast cookies. Using ~ PB2 Powdered Peanut Butter ~ instead of traditional peanut butter makes these cookies lower in fat, but with all the flavor. These breakfast cookies are flour, egg & dairy free. Hope you enjoy this new flavor spin.
PB2 Chocolate Peanut Butter Oat Breakfast Cookies
makes 18~24 cookies, depending on size
- 1/3 cup PB2 Powdered Peanut Butter (regular or chocolate flavored)
- 1/3 cup water
- 2 bananas, mashed until creamy
- 2/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 Tbsp dark cocoa powder
- 2 cups quick oatmeal, uncooked
- 2 Tbsp raisins
- 2 Tbsp carob chips (or chocolate chips)
Preheat oven to 350 degrees.
Mix, in a small cup ~ PB2 Powdered Peanut Butter with water and stir until completely blended. Set aside.
Combine the mashed bananas, applesauce, vanilla extract and cocoa powder in a large bowl. Stir thoroughly, add the PB2 mixture and stir again until well combined. Stir in the remaining ingredients and let sit for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.
Bake approx. 20-25 minutes, or until done to your liking.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Store in a covered container when completely cool.