Peanut Butter Breakfast cookies

OMG – I want to eat them all!  These are so good.  No sugar except for the sugar in the bananas and 2 tsps of honey.   There are 30 of them so i will refrain.  the kids love them too and I don’t totally don’t mind if they eat them.  The original recipe was from Sarah who has the ” what smells so good” blog.  I changed it to be mostly sugar free and gluten free.

Makes 30

3 ripe bananas, cut into chunks – large

2 tsp honey

1/2 tbsp vanilla

1 cup Bob’s Red Mill Gluten Free flour

1/2 cup Almond Flour

1/2 Tiger Nut flour

1/2 cup rolled oats

1/2 tbsp cornstarch

1/4 cup ground flaxseed

3/4 tsp baking soda

1/2 tsp baking powder

1/2 cup unsalted butter, softened

1/2 tsp salt

1 cup smooth peanut butter – natural ( you could also try it with Almond Butter, although I haven’t)

3/4 cup Lakanto Monk Fruit golden sugar

1 egg

1 cup chocolate chips – I used Lily’s – which is sugar free. I bought mine at Flour Confections. 

2 ounces unsweetened dark chocolate – coarsely chopped.

1/2 cup Hemp hearts – for extra protein!

Preheat oven to 400F, lightly grease a small baking dish.

Place bananas into the dish and bake for 30 minutes.

Add honey and vanilla and mash completely. Set aside to cool slightly.

In a large bowl, combine the flours, oats, cornstarch, flaxseed, baking soda and baking powder. Set aside.

In a large bowl, beat the butter, peanut butter, and Monk fruit sugar until smooth.

Add the egg and mix well.

Add the mashed banana mixture and blend in, then add the flour mixture and beat thoroughly.

Stir in the chocolate chips, coarsely chopped chocolate and hemp hearts

Cover and refrigerate dough 1 hour.

Preheat oven to 350F.

Make golf ball sized balls and flatten a little onto an ungreased sheet – I used my Silpat.  Place about 1.5 inches apart.

Bake one sheet at a time for 11 minutes (keep remaining dough in the fridge). Do not over bake!

Cool completely on the sheets.

Store in an airtight container – ENJOY!