Peanut butter breakfast cookies
With just a handful of ingredients and half an hour, you can make these hearty, wholegrain cookies that feature the irresistible trio of peanut butter, banana, and chocolate.
3 medium, overripe
Peanut butter powder
Milk chocolate chips
- Preheat the oven to 180°C, fan 160°C, gas mark 4, and line a large baking tray with baking paper.
- In a medium bowl, mash the bananas with a fork. Stir in the oats, peanut butter powder and salt, then fold in the chocolate chips. Scoop 16 rounded tablespoonfuls of cookie dough onto the prepared baking tray and flatten slightly.
- Bake for 20 minutes. Cool for 5 minutes on the tray and serve warm.
Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave.