Peanut Butter Banana Breakfast Cookies
Breakfast,  Cookies,  Dairy Free,  Gluten Free,  Treats,  Vegan,  Vegan

Gluten Free Peanut Butter Banana Breakfast Cookies (GF/DF/V)

If there is a better combination than peanut butter, chocolate and banana I don’t know about it. I mean, these cookies are basically 3 of my favorite things put together in 1 bite size package.

They look like cookies. They smell like cookies. They taste like cookies. But there is absolutely NO added sugar and they are secretly loaded with wild caught seafood collagen (shhhhh… don’t tell the kids!) I know, I’m sneaky. Oh so sneaky.

Only 6 ingredients and 15 minutes to make. They store well in the fridge for 4-5 days and are the perfect on the go breakfast or snack. Sometimes I store them in the freezer and then throw one in my daughter’s lunch bag in the morning and it dethaws by lunchtime.

1 batch makes a bakers dozen.

Why Collagen Protein?

I am always looking for ways to sneak in superfoods into my kid’s diet. One of the things I try to have daily is collagen protein. Why? Well, not only is it good for your skin (hello wrinkles), joints, hair and nails, its is also easy to digest and won’t spike your blood sugar like some other protein powders. To take a look at a quick list of health benefits of this amazing protein, click here. I like the brands Truvani (by Food Babe) or Primal Kitchen (by Mark Sisson.)

How to Choose the Best Chocolate

There are lots of great healthy vegan and paleo friendly chocolate’s out there. How do I choose the best ones? Check out my quick chocolate guide here.

Peanut Butter Banana Breakfast Cookies

Gluten Free Peanut Butter Banana Breakfast Cookie

Healthy, low sugar breakfast secretly loaded with nutrients
Course Breakfast, Dessert, Snack

Ingredients
  

  • 3 ripe bananas, mashed
  • 2 cups gluten free oats
  • 1/2 cup creamy peanut butter
  • 1/3 cup chocolate chips
  • 1 tbs ground flax seed, mixed with 3tbs water
  • 1 scoop wild caught marine collagen

Instructions
 

  • Mix all ingredients well.
  • Scoop onto a parchment lined baking sheet and bake for 12 minutes at 350 degrees.
  • Let cool before serving. Store the leftovers in the fridge.

Notes

Recipe by Liz at https://www.thenutramom.com
gluten free breakfast cookie

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