Power Breakfast Cookies

Makes ~12 cookies

Ingredients:

• Dry Ingredients

  • 1½ cups rolled oats

  • ¼ cup oat flour (or all-purpose flour)

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ¼ tsp kosher salt

  • 1 tbsp chopped walnuts

  • 1 tbsp chopped pecans

  • 2 tbsp pumpkin seeds (pepitas)

  • ¼ cup dried cranberries

  • Additional add ins: Unsweetened coconut flakes, Cacao nibs, Dark chocolate chips, Chopped dates

• Wet Ingredients

  • 1 mashed banana (about ½ cup)

  • ½ cup creamy natural peanut butter

  • 2 eggs

  • ¼ cup pure maple syrup

  • 1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with cooking spray. In a medium bowl, whisk together the rolled oats, oat flour, baking powder, cinnamon, and salt. Set aside the nuts, seeds, and dried cranberries for later. In a separate bowl, mix together the mashed banana, peanut butter, eggs, maple syrup, and vanilla extract until smooth. Add the dry ingredients into the wet ingredients and stir until just combined. Fold in the walnuts, pecans, pumpkin seeds, and dried cranberries. Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheets. Gently flatten the cookies slightly with the back of a spoon or rubber spatula since they will not spread much while baking. Bake for 14–16 minutes, or until the edges are lightly golden brown. Let cool slightly and enjoy!

Nutrition (1 cookie) | Calories: ~180, Protein: 6g, Carbs: 18g, Fat: 10g, Fiber: 3g