*Recipe yields 4 large cookies
*Store leftover cookies at room temperature for 1 week or freeze for up to 3 months.
Optional mix-ins: chocolate chips, raisins, cranberries, pumpkin seeds, coconut.
Welcome to our Recipes With No Food Rules Series, where we celebrate the joy of intuitive eating and wholesome meals that nourish both the body and soul without the food rules.
As a dietitian, I often encounter clients who struggle with eating breakfast. Breakfast is one of the most important meals of the day as it provides you with energy to kickstart your day and avoid a mid-morning crash however many individuals do not have time to make breakfast. This is why I’m excited to share with you an easy, nourishing, and cost-effective recipe that is perfect for breakfast prep!
Let’s talk about why these breakfast cookies are the perfect addition to your morning routine.
Peanut Butter: Rich in healthy fats and protein, it helps keep you full and satisfied.
Bananas: Provide natural sweetness and are packed with potassium, vitamin C, and fiber.
Oats: A whole grain that provides complex carbohydrates and fiber, and contribute to a steady energy release throughout the morning to help keep you full.
Chocolate Chips: For additional sweetness and satisfaction!
This recipe is versatile so experiment by adding nuts, seeds, dried fruit, or even a sprinkle of sea salt on top.
These cookies are perfect for a quick breakfast on the go, a mid-morning snack, or even a dessert.
So, the next time you’re looking for a breakfast option that’s both delicious and nourishing, give these Peanut Butter and Banana Chocolate Chip Breakfast Cookies a try.
Happy eating!
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