WeetBix Cookies

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These Weetbix Cookies are a healthy snack with minimal added sugar, 3 grams of protein, and less than 90 Calories, but no eggs, no dairy, and no oil!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/weetbix-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time18

Total Time28

Servings: cookie

Calories: 87.1kcal

Author: Carine Claudepierre

Ingredients

5 Weetbix crushed (note 1)
2 tablespoons Maple Syrup (note 2)
½ cup Mashed Bananas (note 3)
¼ cup Peanut Butter (Unsalted) (note 4)

Optional for flavors

1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
3-4 Chocolate Chips per cookie

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil it with a cooking oil spray. Set aside.
In a large mixing bowl, crush the Weetbix with your hands to form a crumb. Stir in cinnamon if used. Set aside.
On a chopping board, mash a large banana, pack the mashed banana in a measuring cup to get 1/2 cup.
Pour the mashed banana on top of the crushed Weetbix, add maple syrup, peanut butter, and vanilla extract if used.
Stir with a rubber spatula until it forms a thick sticky batter.
Lightly oil your hands to grab the sticky batter and roll into 7 evenly-sized balls - each are about the size of a golf ball.
Release each ball on the prepared baking sheet leaving an inch of space between them - they won't expand in the oven.
Press the cookies with your lightly oiled palm, and add a few chocolate chips on top of each cookie.
Bake the cookies for 18-20 minutes at 350°F (180°C) on the center rack of the preheated oven until the sides are golden brown.
Let them cool down for 5 minutes at room temperature on the baking sheet, then transfer them to a cooling rack for 30 minutes.

Notes

Note 1: Or gluten-free Weetbix if preferred, or shredded wheat cereals - it is equivalent to 1 cup of crushed cereals.

Note 2: Or agave syrup, or any other liquid sweetener you like.

Note 3: Use a ripe banana with black spots on the skin for a higher level of sweetness.

Note 4: Or almond butter, cashew butter. If nut-free, use sunflower seed butter or tahini.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies in an airtight container at room temperature for up to 4 days. Freeze in Ziplock bags for up to 1 month. Thaw at room temperature the day before.

Nutrition