Maple Walnut Breakfast Cookies — Only 5 ingredients and under 200 calories. No added sugar, flour or oils! #vegan #glutenfree
Good morning to you! Here we are almost at the end of February and despite the fact that it is the shortest month of the year, it has felt like the longest for me. But it is almost March which means Spring is right around the corner!
And then I remember I live in New England where an ice storm in the middle of April is totally realistic. Good thing I wore my positive pants today and won’t think of such a thing.
One thing I do like about the cold weather is the fact that I can bake all day and not feel like I’m in a hot box myself. Have you ever tried baking in the dead of Summer? It’s not pretty. The only thing uglier I can think of is trying to straighten your hair when its 90% humidity without AC. At that point you just need to give up and eat a Popsicle.
Yes, baking and Winter go together like Laverne and Shirley. Lucy and Ethel. Spongebob and Patrick (for you younger folks). Which is why I find any and every excuse to fire up the oven for some baking lovin’ this time of year.
In today’s edition of the VTPBlog, I am sharing an easy and scrumptious recipe for breakfast for on the go. How do Maple Walnut Breakfast Cookies sound?!
Cookies for breakfast?! What’s next, veggies for dessert? I’ll just mention my favorite cake is carrot cake after all. But these aren’t your run of the mill cookies laden with sugar, butter, and an empty plate of stomach aches and regret. No, no. These babies contain only 5 ingredients and not one of them is sugar, butter, or even flour.
I landed my hands on a jar of VTPB‘s Maple Walnut which seemed so fitting for a baked good. Maple walut just screams to be eaten under a giant blanket by a fireplace with a hot beverage close by. Since I have been eating these on my way out the door into the frigid 5 am air, I can at least pretend that I am snuggled up by a fireplace.
I love that this pb already has the walnuts in it. Saves me another step and when it comes to cookies, one less step is less precious time before I can pop one of these suckers into my mouth. Okay, you’ve read enough let’s get down to making these!
- 1 ripe banana, mashed
- ¼ cup VTPB Maple Walnut Peanut Butter
- ½ cup oats
- 2 T raisins
- 1 tsp cinnamon
- Preheat oven to 375 degrees F.
- Spray cookie sheet with nonstick spray.
- In a medium bowl, combine mashed banana with peanut butter.
- Add remaining ingredients and stir to combine.
- Drop by spoonfuls onto cookie sheet and spread out slightly into four cookie shapes.
- Bake for 15-20 minutes or until firm.
- Store in airtight container for up to 3 days or 1 month in freezer.
Now at 186 calories a pop you can pair one up with a piece of fruit and a glass of your favorite milk for a well rounded breakfast. Heck ,you can even have TWO cookies and do what I did and slather it with some more maple walnut peanut butter. Too much of a good thing is never an option when it involves peanut butter.
If you want to find out more about the Vermont Peanut Butter Company, or read any of my previous posts you can find it all on the VTPB page here!
Make it a great day!
Have you ever had a cookie for breakfast?
What’s your favorite breakfast for on the go?
*Disclaimer: I did not receive any compensation for this post other than affiliation with the Vermont Peanut Butter Company as their official blogger. As always all thoughts, opinions, and recipes are my own.