I received a comment/recipe from Judy (a reader of the blog) a few weeks ago, it was regarding her spin on my Peanut Butter Banana Oat Breakfast Cookies. I just made her version this afternoon and they blew me away!! So, I just had to formally share her wonderful recipe with everyone. I think her version bridges the gap between my breakfast cookies and more traditional cookies. Since her cookie recipe uses quick oats, a touch of milk and different proportions of the same ingredients as most of my breakfast cookies, it comes out similar, yet with a different texture ~ both for the cookie 'dough' and for the finished breakfast cookie. There are still no added eggs or wheat, it's still sweetened with fruit and the only bit of refined sugar comes from the dried cranberries. (you could replace the dried cranberries with raisins, if you really want to avoid any white sugar ~ but, it doesn't bother me :) Judy's cookie has a more classic, soft peanut butter cookie texture and I'm soooooooo enjoying it!!!!
It really makes my day to know that people are trying some of my recipes, and/or are inspired to take them in a new direction, and then come back to share the recipes with me. It gives me the warm fuzzies! :) I bet you're gonna love her cookies as much as I do! I've decided to call her cookies ~ Judy's Ultimate ~ Peanut Butter Oatmeal Breakfast Cookies.
Here is Judy's comment that she left on my original recipe post for ~ Peanut Butter Banana Oat Breakfast Cookies...
4/12/13 ~ I made these today at my senior complex and everybody loved them!!!--My recipe called for 3 ripe bananas, 1/2 cup applesauce, 1/4 cup milk, 2 cups quick oats, 1 tsp vanilla, 1 tsp cinnamon, 1/2 cup dried cranberries, 1/2 cup walnuts and 1/2 cup peanut butter. Cook for 18 minutes at 350.
Thanks for sharing and we love your recipes!!
Judy from Vancouver, Washington
Judy's Ultimate Peanut Butter Breakfast Cookies
makes 16-32 cookies depending on how big you like your cookies
(This recipe can easily be cut in half, that's what I did. When I made half a recipe, I came up with 16 regular size cookies. Just divide all measurements by half)
(This recipe can easily be cut in half, that's what I did. When I made half a recipe, I came up with 16 regular size cookies. Just divide all measurements by half)
Ingredients
- 3 ripe bananas, mashed until creamy
- 2 cups quick oats
- 1/2 cup peanut butter
- 1/2 cup unsweetened applesauce
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Directions
Preheat oven to 350 degrees and line the cookie sheet with parchment paper.
Combine all wet ingredients together in a large bowl, then add all dry ingredients. Stir until well combined. Allow mixture to rest for 10 minutes. Place spoonfuls of the cookie 'dough' on the prepared cookie sheet and flatten them into 'thin-ish' circles. (or to the thickness of your choice, the cookies will not spread by themselves)
Combine all wet ingredients together in a large bowl, then add all dry ingredients. Stir until well combined. Allow mixture to rest for 10 minutes. Place spoonfuls of the cookie 'dough' on the prepared cookie sheet and flatten them into 'thin-ish' circles. (or to the thickness of your choice, the cookies will not spread by themselves)
Bake for 18 minutes, or until done to your liking. Allow to sit on cookie sheet for 5 minutes, then move to cooling rack. Enjoy warm, room temperature or chilled ~ as you wish. Keep in a covered container, in the fridge, so they will last longer. Enjoy!
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