Breakfast Cookies

Have you ever just wanted to eat cookies for breakfast? With this recipe you can- without an ounce of guilt! These thick, chewy cookies are a cross between a cookie and a muffin and are great for a grab-and-go breakfast. 


2 large, ripe bananas
2 large eggs
1/4 cup creamy peanut butter
1 TSBP (melted) coconut oil
1 tsp vanilla extract
1/4 cup coconut sugar
2 cups FlapJacked Banana Hazelnut Mix
1 cup rolled oats
optional: raisins, chocolate chips, nuts or anything else you'd like to mix in


Serving Size: 1 cookie
Servings: 12
Calories 180
Fat 6g
Carbs 22g
Fiber 3g
Sugar 10g
Protein 10g

Pre-heat oven to 350˚. Place bananas into a large bowl and mash with a fork. Add the egg, peanut butter, coconut oil, vanilla extract and coconut sugar and whisk for about 2 minutes. Add in FlapJacked mix and oats and stir to create a thick batter. (If desired, add in other ingredients like dried fruit, nuts, chocolate chips, etc.) Line a cookie sheet with parchment paper or lightly coat with nonstick spray. Scoop out 1/4 cup of batter and place onto the baking sheet, and continue with the rest of the batter (spacing cookies at least 2 inches apart). Bake for 14 minutes, or until edges of cookies are golden brown. Remove and let cool. Store in an air-tight container in the refrigerator for up to five days (or in the freezer for up to two weeks). ENJOY!