Back to school and periods have one thing in common: When a snack is needed, it’s needed NOW. So I like to fill my freezer with super easy, protein-packed, yummalicious breakfast cookies! These are gluten free and dairy free, and can be made vegan by using an egg substitute.
2 ripe bananas, mashed up
1/2 cup nut butter — I used two kinds for two batches: Justin’s Honey Peanut Butter and Chocolate Hazelnut Butter (which is like Nutella, minus the dairy)
2 tbsp maple syrup
2 tbsp coconut oil
2 eggs (or egg substitute)
1 tsp vanilla
2 cups rolled oats (not quick oats)
1/2 tsp baking soda
1/2 tsp baking powder
1 cup dried cranberries (or raisins or whatever you love! I also added in about 1/2 cup of shredded coconut.)
Mix up all the wet ingredients in one bowl. Mix your oats and other dry ingredients in another bowl. Then combine. Preheat the oven to 325 and line a baking sheet with parchment paper. Scoop the cookie mixture onto the sheet and bake until firm, about 12-15 minutes. Cool on a wire rack.
I sprinkled a little bit of cinnamon on top of the batch made with the Honey Peanut Butter. So good! Keep in an airtight container in the freezer so they’re always within craving-reach!