Happy Sunday! We just arrived home from the Smoky Mountains in TN. We rented a cabin in the mountains and spent Saturday at the National Park, hiked the mountains, saw some bears and deer and some of the most breathtaking views! What an incredible weekend getaway…I definitely recommend going.
Since I haven’t made my trip to Whole Foods yet, I used what I had in the house and whipped up these yummy cookies for Brian (who is already glued to the couch for Football Sunday). These are great for a quick morning breakfast/snack on their own or with a protein shake. My batch came out to 12 cookies about 112 calories each, 3.5 g of fat, 11 carbs and 9 grams of protein. This will vary depending on what you add into the mix. Enjoy!
Protein Breakfast Cookies
- 3/4 oat flour (or any gluten free flour of your choice)
- 1/2 cup rolled oats
- 1 & 1/2 scoops of vanilla protein powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup shredded coconut
- 2 eggs or 4 egg whites
- 1/2 cup mashed ripe banana
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond butter
- optional add ins: 1/4 each of dark chocolate/carob chips, dried cranberries, walnuts, almond, raisins etc. (I did half cranberry and half dark chocolate chip)
Preheat oven to 350 degrees F. Spray cookie sheet with olive oil or coconut oil spray.
Mix flour, oats, protein powder, baking soda, cinnamon and shredded coconut together in a large bowl.
Whisk together eggs, mashed banana, vanilla, coconut oil and almond butter in a small bowl.
Pour wet into dry and mix with a spatula until fully incorporated.
Add in your choice of dark chocolate/carob chips, dried cranberries, walnuts, almond, raisins etc.
Drop cookie dough onto baking sheet into 12 large spoonfuls
Bake for 12-15 minutes. Let cool on sheet for 5 minutes.