This recipe has been adapted slightly to be ic friendly. It is a great option for an on-the-go healthy breakfast or a quick afternoon snack!

Ingredients

  • 2 bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter – creamy or chunky 
  • 2/3 cup unsweetened applesauce
  • 1 scoop whey-based protein powder (optional** can be made without, cookie will just be lower in protein)
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oatmeal  – uncooked  (or use old fashioned oats for more oatmeal texture)
  • 1/4 cup chopped nuts (peanut, walnut, or your favorite)
  • 1/4 cup carob, white chocolate, peanut butter, butterscotch or high-quality dark chocolate chips (**optional — based on ic tolerance) 

Instructions:

  1. Preheat heat oven to 350 degrees.
  2. In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.
  3. Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
  4. Let dough rest for 10 minutes.
  5. Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds. (** if you just want the carob / chocolate chips on the top of the cookies, add now)
  6. Bake cookies approx. 30 minutes, or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm)
  7. When cookies are completely cool, store in a covered container.  Enjoy!

Recipe adjusted to be ic-friendly by dietitian Elizabeth — from http://watching-what-i-eat.blogspot.com/2012/06/peanut-butter-banana-oat-breakfast.html?m=1

 

Recipe from… http://watching-what-i-eat.blogspot.com/2012/06/peanut-butter-banana-oat-breakfast.html?m=1

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