Breakfast Cookie

Preheat oven to 350°F (175°C).

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.