One of my New Year goals was to spend more time in the kitchen – more time experimenting, trying new recipes, and coming up with delicious (and usually healthy) items for my family. BJ loves breakfast but is usually out the door before I have time to make something “elaborate”, so I decided to make breakfast cookies that he can grab on-the-go. My cranberry banana breakfast cookies are gluten + dairy free, but totally delicious + healthy.
These were a huge hit with BJ and Mr. President kept coming back for seconds. If you’re looking for an easy recipe that is delicious and fulfilling, try these breakfast cookies.Note: I added Skoop B-Strong Protein to half of the batch for a little added extra. The recipe is great with or without the protein.
- 1½ cup Old Fashioned Oats
- 1 cup Unsweetened Coconut Flakes
- 1 Tablespoon Flax Seed
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- ¾ Cup Slivered Almonds
- ½ Cup Chopped Dried Cranberries
- 3 Ripe Bananas, Mashed
- 1 Tablespoon Honey
- 1 Teaspoon Vanilla Extract
- 2 scoops of Skoop B-Strong Viva-nilla protein powder (optional)
Preheat the oven to 350 degrees and lightly oil a baking pan or line with parchment paper. Mix together all dry ingredients in a large bowl. Add the mashed bananas, honey, and vanilla extract. Form into cookies with 2-3 tablespoons of the mixture and place on the baking sheet ½ inch apart. Bake for 20-25 minutes or until golden brown.
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Note: I am a Skoop distributor but this post is in no way sponsored by Skoop. I love experimenting + cooking with Skoop in the kitchen. If you’d like more information about the benefits of Skoop, please send me an email. I’d love to chat: firstname.lastname@example.org