Banana Nut Breakfast Cookies
Banana Nut Breakfast Cookies – an easy, no bake portable breakfast treat for hectic mornings. These cookies, packed with rolled oats, peanut butter, banana and walnuts, will fill you up for the rest of the morning!
Ingredients
- 1/2 cup creamy peanut butter
- 1/3 cup coconut nectar , can also sub with maple syrup or honey if not vegan
- 2 tablespoons coconut oil
- 1/4 cup ripe mashed banana
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped banana chips , optional
- 1/3 cup chopped walnuts
Instructions
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Line a large baking sheet with parchment paper. Set aside.
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In a medium sized saucepan set over medium heat, whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).
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Fold in chopped banana chips and walnuts.
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Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes. Cookies can be frozen in a large resealable bag up to 3 months.