Good evening everyone!
For this week’s post I decided to post a recipe as opposed to a physical activity. Reason being it takes nutrition and regular exercise to reach your fitness goal. Reach your goal can also be proudly acheived while saving a few bucks in the process!
On to the main feature, drum roll please… Peanut Butter Banana Chocolate Chip Breakfast Cookies! These are a spin off of the already deliciious Belvita Banana Oatmeal Chocolate Chip Breakfast Cookies. Sounds amazing, eh? What’s even better is that these cookies contain no flour and take around 20mins to make! I’ve used this recipe before and they are great if you need a little breakfast snack on the go because they are high in protein and fruit… Also chocolate makes any sweet breakfast meal great!
Now you make ask… How are you saving money by DIY?
- Belvita Breakfast Cookies cost approximately $3.59 in most grocery stores for a box of 5 medium sized cookies.
- When you DIY, these cookies cost me under $10 thanks to Bulk Barn [this cost excludes peanut butter and vanilla extract; pantry items] and I was able to make 8 medium sized cookies.
- Also the amount of ingredients I bought would measure out to two batches of cookies; 16 medium sized cookies.
Now it is time for some pictures and the recipe which I found on “Tasty Kitchen”
- 2 whole Ripe Bananas, Mashed Until Creamy
- ⅓ cups Peanut Butter, Creamy Or Chunky
- ⅔ cups Unsweetened Applesauce
- ¼ cups Vanilla Whey Protein Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Butter Extract, Optional
- 1-½ cup Quick Oatmeal, Uncooked
- ¼ cups Chopped Peanuts
- ¼ cups Carob Chips Or Chocolate Chips, Optional
Preheat heat oven to 350ºF.
In a large bowl, mix mashed banana and peanut butter until completely combined. Then add in the applesauce, vanilla protein powder and vanilla and butter extracts. Mix again until completely combined.
For a personal touch I added ground flax seeds and hemp hearts.
Add in the oatmeal and nuts to the banana mixture and combine. (Add the optional carob/chocolate chips at this time if you want them mixed throughout.)
Let dough rest for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet and flatten cookies into circles, about a 1/3″ thick. (If you want the optional carob/chocolate chips on the top of the cookies, push them into the cookies now.)
Bake cookies approximately 30 minutes, or until golden brown and done. Remove from oven and let rest on cookie sheet for 5 minutes, then move to cooling rack. (If you want the traditional fork tine marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm.)
I would reccommend storing these cookies in a container in the fridge to avoid any mold colonies forming withing their peanut butter goodness!
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