Peanut Butter and Banana Breakfast Cookies

Whew, only two days after my marathon and I’ve been reading through webpage after webpage trying to decide on what run to do next…I’m obsessed, and super excited about racing to say the least.

I had an amazing day. The weather hovered at about 15*C (59*F) for the first half and then went up to about 22*C (72*F) by the time I finished. Spirits were extremely high too, and I knew from the beginning that the race would be a personal best for me. I finished in 3:41:36! And I firmly believe it was the fans that kept me going. The cheering really amps up my adrenaline and pumps me up big time. Along the way I saw some fun things…

I ended the race off with a big, delicious cookie. I had one for breakfast too. I love these cookies because they are chalk full of all the good stuff I have before a race anyway. Like bananas and peanut butter…my classic pre-marathon meal.

I like having breakfast cookies on regular days too. They’re light and chewy and make me feel happy. And isn’t that what life is all about??

To make these bad boys, preheat your oven and cream butter, brown sugar, banana and applesauce together in an electric mixer until fluffy, about 2 minutes. Add eggs and mix until combined.

Add vanilla and peanut butter and mix well.

In a separate bowl, whisk together flours, baking soda, salt and cinnamon.

Add flour mixture to butter mixture and mix just until combined.

Stir in rolled oats, chocolate chips and other add-ins.

Mmmm…

Using a large ice cream scoop, scoop out 1/4 cup portions and place two inches apart on a baking sheet lined with parchment or a Silpat. Press down on each cookie to slightly flatten.

Bake for 13-18 minutes, or until edges are lightly browned.

Remove and cool on a wire rack.

Enjoy!

Peanut Butter and Banana Breakfast Cookies
Makes approximately 18 hefty cookies
Recipe lightly adapted from Sticky Gooey Creamy Chewy

Ingredients:
4 tablespoons unsalted butter, softened
1 cup light brown sugar
2 large eggs
1 medium ripe banana, mashed
1/2 cup unsweetened applesauce
1 teaspoon vanilla
2/3 cup peanut butter (I used smooth, but chunky would be really nice too!)
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups rolled oats
1 cup brown crisped rice cereal (regular Rice Krispies would be good too)
1/2 cup chocolate chips (or any other additional add-in)

Directions:
1. Preheat oven to 350 F.
2. Cream butter, brown sugar, banana and applesauce together in an electric mixer until fluffy, about 2 minutes. Add eggs and mix until combined.
3. Add vanilla and peanut butter and mix well.
4. In a separate bowl, whisk together flours, baking soda, salt and cinnamon.
5. Add flour mixture to butter mixture and mix just until combined.
6. Stir in rolled oats, chocolate chips and/or other add-ins.
7. Using a large ice cream scoop, scoop out 1/4 cup portions and place two inches apart on a baking sheet lined with parchment or a Silpat. Press down on each cookie to slightly flatten.
8. Bake for 13-18 minutes, or until edges are lightly browned.
9. Remove and cool on a wire rack.

Note: Cookies will keep up to three days in an airtight container, or up to one month in the freezer.