Watching What I Eat: Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips

Ingredients

• 2  banana ripe mashed
• 1 tsp butter flavor shortening 
• 0.3 cup chocolate chips (**optional)
• 0.3 cup creamy peanut butter 
• 0.3 cup nuts chopped your favorite (peanut, walnut, or )
• 1.5 cups oatmeal uncooked quick (or use old fashioned oats f oatmeal texture)
• 1.5 cups oatmeal uncooked quick (or use old fashioned oats f oatmeal texture)
• 0.7 cup apple sauce unsweetened
• 1 tsp vanilla extract 
• 1 scoop vanilla protein powder (can be made without, cookie will just be lower in protein)

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• wire rack
• tongs
• pizza cutter

Directions

1. Preheat heat oven to 350 degrees.In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.
2. Add in the oatmeal & nuts to the banana mixture & combine. (** add the optional carob / chocolate chips at this time if you want them mixed throughout)
3. Let dough rest for 10 minutes.Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles. (** if you just want the carob / chocolate chips on the top of the cookies, add now)
4. Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more - try it both ways to find which works best for your tastes) or until golden brown & done.
5. Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack. (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they're still warm)When cookies are completely cool, store in a covered container. Enjoy!...or with a cuppa tea.