Breakfast Cookie
3fat
1starch
2condiment
This breakfast cookie is the best of both worlds: an on-the-go breakfast treat and a cookie (duh!). Enjoy this nutrient-packed recipe with your morning coffee or a cold glass of milk.
1 cookie
45 minutesIngredients
6 servings
- Coconut oil, melted1/4 cup
- Brown sugar1/2 cup
- Vanilla extract1 teaspoon
- Peanut butter1/4 cup
- Maple syrup2 tablespoon
- Banana, ripe1/2 banana
- Egg1 egg
- Raw oats1/4 cup
- Almonds, sliced or slivered1/4 cup
- Dried cranberries or raisin1/4 cup
- Cinnamon1/4 teaspoon
- Salt3/4 teaspoon
- Baking powder1/2 teaspoon
- Protein powder (~30 grams protein per serving)2 scoop
- Whole wheat flour3/4 cup
Directions
- 1In a mixing bowl, combine the coconut oil, brown sugar, vanilla, peanut butter and maple syrup. Add the banana to the bowl and mash with a fork, then mix in the egg
- 2Next, add the oats, almonds, and cranberries (or dates). Stir to combine, then add the cinnamon, salt, baking powder, protein powder, and flour. Stir until a dough forms and then freeze for 10 minutes.
- 3Preheat the oven to 350º F and line a baking sheet with parchment. Divide the dough into 6 large cookies and place on the baking sheet. Bake for 16 to 20 minutes, or until the cookies have spread and the edges are browned. Cool briefly and serve!
