Slightly indulgent breakfast cookies for low-carbers, however, if you are in pre-maintenance levels or maintenance levels, then these healthy cookies should not give you a moment’s concern.  Great cookies for children, too.  Remember those oatmeal porridge packets with cinnamon – these cookies remind me of that flavor with some banana cut up in it.  Seriously, that is why I think these cookies with the oats in them make a great breakfast cookie.  Have 2 or 3 cookies with your coffee and there’s a quick breakfast at work until your lunch-time low-carb meal.  Did you know that your insulin works better, i.e. is more sensitive, first thing in the morning, so you’re less likely to push out as much as you would later in the day?  Insulin is also the fat-storing hormone.  Insulin is secreted to help blood sugar levels remain stable.

2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (use 2 1/4 cups)(500 mL)

1/cup quick-cooking oats (125 mL)

1 tsp baking powder (5 mL)

1 tsp cinnamon (5 mL)

1/tsp salt (0.5 mL)

2 large eggs

1 cup mashed banana (250 mL)

Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)


1/cup erythritol (60 mL)

1/cup peanut butter (60 mL)

2 tbsp butter, melted (30 mL)

2 tsp vanilla extract (10 mL)

3/cup sugar-free chocolate chips, OR (175 mL)
 Choc Zero chocolate chips 

1/2 cup liqhtly salted peanuts (125 mL)

  (mine were mostly in halves)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, quick-cooking oats, baking powder, cinnamon and salt.

In bowl of mixer, combine eggs, banana, liquid sweetener, erythritol, peanut butter, melted butter and vanilla extract; beat until well-combined.  Add dry ingredients; mix well.

Drop slightly heaping tablespoons (20 mL) cookie dough on greased cookie sheets.  Bake 12 minutes or until the tops of the cookies are set.

Yield:  38 cookies
1 cookie/keto bake mix
82.5 calories
2.4 g protein
5.5 g fat
0.4 g fiber
3.9/2.9 g net carbs

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