Breakfast Cookies

 

Hi Friends!  Are you like me?  Do you get into meal ruts?  I have been eating so many egg whites and Greek yogurt that sometimes I want to change things up...enter The Breakfast Cookie.  Now, you can certainly add things to beef up the protein count (like your favorite protein powder) but hey, I kept things simple and focused more on my fiber intake.  Result?  Delish and Oh So Nutrish!

 

Here is what you will need:

 

 

• 2 cups rolled oats gluten free, if needed
• 2 large bananas mashed
• 1/4 cup strawberries/raspberries chopped
• 1/2 cup almond butter can sub for any nut or seed butter of choice
• 1/4 cup chocolate chips of choice optional

Here is how to put these bad boys together:

 

• Preheat the oven to 350F. Line a large tray with parchment paper. Set aside. 
• In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips. 
• Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
• Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.
  

Enjoy with your coffee...go ahead...you will thank me!

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