Breakfast Cookie

Baked up some gluten free breakfast cookies, because cookies for breakfast is a thing right? I always loved the “Dad is Great, Give us the chocolate cake” comedy bit so the notion of a breakfast cookie was very intriguing to me. I wanted it to taste like a cookie but be packed with good fiber and nutrition. They turned out beautifully and I am looking forward to baking some of these up with my darling Emma Jean on our next visit!

• 1 Banana
• 2 T ViSalus Sweet Cream shake mix (or any gluten free vanilla protein powder)
• 1 Egg
• 1 C Peanut Butter
• ⅓ C organic sugar
• 1 C Steel cut oats
• ¼ C Chopped Nuts (we used Pecans)
• ¼ C Dried Cranberries
• ¼ C White Chocolate Morsels (Don’t judge me!)
• ½ tsp Cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Ginger
• 1 tsp Vanilla

1. Mash the banana really good
2. Add the egg and then everything else – mix well.
3. Roll into balls and flatten on a cookie sheet
4. Bake at 350° for 15 minutes and then set aside to cool.
   

Makes roughly 16 normal sized, very tasty and filling cookies — 1-2 is all you need.  😀