Recipe originally posted on May 29, 2012.
With winter finally here and the sidewalk plows taking their sweet time to clear the snow in the morning, I’ve been finding myself running on the treadmill before work again.
It’s going ok so far. On the weekends I still manage to get outside do my weekly long run, but during the week it’s inside for me! I’ve been snacking on a few things after these morning runs, alternating between granola bars and muffins, but this week I made a HUGE batch of these peanut butter and banana breakfast cookies and decided that while I was at, I should update the photos!
Because when recipes are made time after time after time you should definitely bring them back from the archives to shine.
When I originally posted these cookies, I had just finished running a marathon and was talking about why I loved having these for a post-workout snack. Four years later, I love them for the same reason.
These cookies aren’t too sweet, are incredibly moist, have some added protein from the almond meal and peanut butter and combine so many of my favourite flavours.
I am such a sucker for peanut butter and banana flavoured anything. Chocolate just makes all things better.
Oh! And if you’re looking for a honey sweetened peanut butter and banana cookie with a peanut butter drizzle I have that too! These are just better for stuffing in your gym bag – no mess!
- 2 tbsp melted butter
- 1/2 cup light brown sugar
- 1 large egg
- 1 medium ripe banana, mashed
- 1 tsp pure vanilla extract
- 1/3 cup smooth all-natural peanut butter
- 1/2 cup whole wheat flour
- 1/4 cup rolled oats
- 1/4 cup almond meal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 cup chocolate chips (or dried fruit)
- Preheat oven to 350 F.
- In a medium bowl, whisk together the butter, brown sugar, and banana until fluffy, about 2 minutes. Add egg and whisk until combined. Add vanilla and peanut butter and whisk well to combine.
- In a separate bowl, whisk together flour, rolled oats, almond meal, baking soda, baking powder, salt, cinnamon and chocolate chips.
- Add flour mixture to butter mixture and mix just until combined.
- Refrigerate dough for 15 minutes, and then, on a parchment-lined baking sheet, drop the cookie dough in uniform spoonfuls that are about 2 tablespoons big (or use a cookie scoop). You can press some extra chocolate chips into the tops of the cookies here too to make them prettier!
- Bake for 12-14 minutes, or until edges are lightly browned.
- Remove and cool on a wire rack.
Cookies will keep up to three days in an airtight container, or can be put in the freezer for longer term storage.