During any given day I collect a handful of recipes. They cover baking, main dishes, salads, beverages, and the like. Besides the 100 or so cookbooks I have, I must have thousands of recipes on my computer. I may have an addiction. But, when I am looking for ideas for a new creation I can always find something. Take today’s recipe – it’s an unusual cookie recipe as it contains no flour or leaveners. But for a quick breakfast cookie or snack, it works great.
I changed the original recipe to account for dryness at altitude by adding milk. Then I decided that it needed a little more depth of flavor. I included a bit of brown sugar, and also used peanut butter with the jam. So, with a few ingredients I usually have on hand, I created an easy homage to a thumbprint cookie that’s gluten-free, too. A winning combination.
PB & J Breakfast Cookies based on a Truth Bars recipe
2 ripe bananas
1 cup unsweetened applesauce
1 tsp vanilla extract
1.5 tsp non-dairy milk
1 tsp cinnamon
1 tsp brown sugar
2 cups rolled oats
Preheat oven to 350F. Mash bananas in a bowl. Mix in applesauce, vanilla, milk, cinnamon, and brown sugar. Stir in oats and let sit for 5 minutes so oats can soften.
Prepare a cookie sheet with parchment paper. Drop dough onto sheet and flatten cookies into rounds, making about 18 cookies. Use the back of a spoon to create an indent and fill with a small amount of peanut butter with jam on top. Bake 18-20 minutes or until golden. Remove from oven. Cool before storing in airtight container for 1 week.
Until next time, happy baking!