Breakfast Cookie

Prep: 5 minutes Cook: 18 minutes Serves: 1 large cookie

From Hannah:

Who says you can’t have a cookie for breakfast? This is a real, filling, balanced breakfast disguised as a cookie. Soft, cozy, lightly sweet, and actually satisfying. Think oatmeal in cookie form.

Ingredients

3/4 cup rolled oats
1/2 ripe banana mashed
1 tbsp protein powder of choice
1 1/2 tbsp nut butter or seed butter
1 tbsp maple syrup
1/2 tsp baking powder
Pinch of salt

Mix In (Choose One)

1 1/2 tbsp chocolate chips
1 1/2 tbsp raisins plus 1/2 tsp of cinnamon

Instructions

Preheat oven to 350°F.
In a bowl, mash the banana until smooth. Stir in nut butter, maple syrup, and protein powder until well combined.
Add oats, baking powder, cinnamon, and salt. Mix until a thick dough forms. If the dough feels too dry, add a splash of plant milk until it comes together. It should be thick but scoopable.
Fold in chocolate chips or raisins.
Scoop the dough onto a parchment lined baking sheet and shape into 1 large cookie about 3/4 inch thick.
Bake for 14 to 18 minutes until set and lightly golden around the edges. Let cool for a few minutes before eating.
This cookie is soft and hearty, not crispy.
Eat it warm or store in the fridge for up to 3 days.
Pairs perfectly with fruit or coffee for a complete breakfast.