cranberry banana breakfast cookies (+ Skoop protein)

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.

Ingredients 

• 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)

Directions
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.