Sunrise Breakfast Cookies
Busy mornings call for a fueling breakfast that helps you get the day started quickly. You might not think of cookies for a balanced breakfast, but these are no ordinary cookie. These breakfast cookies are built with real food ingredients and so are full of great nutrition to get the day started right. Oats, coconut and almond butter give these a satisfying, chewy bite.
Dietary: gluten free & vegetarian
Method
Heat oven to 325ºF (163ºC).
Mash banana in a medium to large bowl. Mix in the almond butter, syrup, vanilla, cinnamon and salt until smooth.
Mix in the protein powder and peanut butter powder until well combined.
Add the oats, coconut and dried cranberries. Mix until evenly incorporated.
Line a baking pan with parchment paper or a silpat. Spray a 1/3 measure cup with pan spray and use to portion out the batter onto the baking pan.
Lightly press each mound down with greased fingers to form a disk about 1/3" (1cm) high. Ensure a little room remains between each cookie for even cooking. Cookies will not spread.
Bake for 14-16 minutes, until bottom is lightly golden. Remove from the oven and let cool on a rack. Cookies will harden as they cool.
Store covered at room temperature for up to 5 days.
Total prep time: 40 minutes
Servings: 6
Ingredients
1 banana, mashed (1/2 cup)
1/4 cup almond butter, creamy
2 tbs. maple syrup or agave
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/3 tsp. flaky salt
1/2 cup + 1 tbs. vanilla whey protein powder
1/4 cup peanut butter powder
1-1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
1/3 cup dried cranberries, less sugar if available
Notes: Use gluten free oats to make this recipe gluten free. Plant based protein powder can be used in place of the whey to make this recipe dairy free and vegan, but I have not tried this myself and cannot speak to how this substitution might affect texture and flavor of the cookies.