Banana Oat Breakfast Cookies
Here are two versions of these naturally sweet and satisfying banana oat breakfast cookies! (With and without peanut butter). These both have oats, so they are not AIP compliant but the low glycemic index won’t crank up inflammation.
Remember, higher glycemic index foods tend to be pro-inflammatory. Glycemic index is a measure that indicates how fast a food will make your blood sugar rise then fall. It is a rating from 0 – 100. Higher glycemic index foods cause oxidative stress in the tissues, which increase inflammation.
Version 1: Banana Oat Breakfast Cookies with Peanut Butter
Banana oat breakfast cookies (with peanut butter)
Ingredients
- 2 cups rolled (old fashioned) oats Glycemic index = 55
- 1 1/2 medium mashed bananas GI = 47
- 2 tbsp natural peanut butter – only peanuts and salt GI = 14
- 1 cup unsweetened applesauce GI = 35
- 1/2 tsp cinnamon GI = 5
- 2 ounces raisins GI = 49-61
- 1/2 tsp imitation vanilla extract GI believed to be low but has not been calculated
Instructions
- Preheat oven to 350.
- Mix all ingredients.
- Form 12 balls and place on cookie sheet lined with parchment paper
- Bake for 25 minutes.
Notes
Per cookie:
- Fiber = 2.2 g
- Carbs = 18.37
- Glycemic Index = 16.17
Version 2: Without peanut butter
Banana oat breakfast cookies (without peanut butter)
Ingredients
- 2 cups rolled (old fashioned) oats
- 2 medium bananas
- 1 cup unsweetened applesauce
- 1/2 tsp cinnamon
- 2 ounces raisins
- 1/2 tsp imitation vanilla extract pure vanilla will be stronger
Instructions
- Preheat oven to 350.
- Combine ingredients and form 12 equally sized balls. Place on cookie sheet lined with parchment.
- Bake for 25 minutes.
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