Who knew it was legal to have healthy cookies and even more healthy cookies for breakfast! This recipe is very simple, a great grab and go snack, and leaves everyone satisfied!
Ingredients:
1 ripe banana mashed
1 cup almond butter
1 scoop of vanilla or chocolate protein powder
⅓ cup raw honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon of pumpkin spice
1 cup unsweetened & finely shredded coconut
⅓ cup raw cashew pieces
½ teaspoon baking powder
Directions:
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray
- In a large bowl, mash banana with a fork, add in almond butter, honey, vanilla,pumpkin spice, and cinnamon.
- In a small bowl, combine coconut, protein powder, cashews, baking soda, and salt.
- Stir the dry ingredients into the banana almond butter mixture.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in the refrigerator inside an airtight container or resealable plastic bag for up to 4 days or freeze for however long you like!