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Breakfast Protein Cookies

5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Suitable For 6m+
Metric - US Customary Units

Ingredients

  • 55 g rolled oats
  • 2 large bananas (220g peeled weight)
  • 1 x 400g can of chickpeas (drained & rinsed)
  • 1 tsp baking powder (optional)
  • 1 tsp vanilla extract
  • 125 g peanut butter (100% natural)

Instructions 

  • Preheat the oven to 180c/350f.
  • Add all ingredients to a food processor and mix until smooth (1-2 mins).
  • Using 2 spoons, form the mix in to cookies (approx 20) onto a baking sheet, then using a fork (lightly wet it to stop it sticking) gently press the tops to create a crosshatch pattern.
  • Bake for 15mins, until lightly golden,
  • Leave on the tray for 5 mins to help them firm up, then place on a cooling rack.

Storage

Store in an airtight container in the fridge for 5 days or the freezer for 2 months.