Banana Peanut Butter Breakfast Cookie - Macrostax

Name: Banana Peanut Butter Breakfast Cookie - Macrostax
Ingredients: 1 large (136g) banana (mashed); 1 large (50g) egg; ¼ cup (80g) maple syrup; 1 1/2 cups (135g) rolled oats; ½ cup (56g) ground almond flour; ½ cup (64g) “PBfit” peanut butter powder; ½ teaspoon ground cinnamon; ¼ teaspoon baking soda; ¼ teaspoon salt; Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a nonstick silicone mat.; Bake cookies for 10-12 minutes or until they start to turn a light golden brown around the edges. Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.; Cookies are best eaten within the first three days and can be stored in an airtight container in the fridge. Alternatively, they will keep in an airtight container in the freezer for up to 3 months.

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No monkey business here! Just a delicious combination of bananas, oats, and nuts in this heart-healthy, fiber-rich, naturally gluten free cookie. Enjoy on their own as a snack or pair with yogurt for...

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Ingredients

1 large (136g) banana (mashed)
1 large (50g) egg
¼ cup (80g) maple syrup
1 1/2 cups (135g) rolled oats
½ cup (56g) ground almond flour
½ cup (64g) “PBfit” peanut butter powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a nonstick silicone mat.
Bake cookies for 10-12 minutes or until they start to turn a light golden brown around the edges. Let cookies cool for 5 minutes before transferring to a wire rack to cool completely.
Cookies are best eaten within the first three days and can be stored in an airtight container in the fridge. Alternatively, they will keep in an airtight container in the freezer for up to 3 months.