I have a new obsession to share: Banana bread breakfast cookies.
Normally I would say protein/ regular cookies, but since these taste like banana bread AND my favourite breakfast oat bowl, I’m really quite in love. And when flavour additions are thrown in the mix? OMG!
Plus they only take 15 minutes to make and clock in at around 60 calories per cookie. YES!
This really isn’t even a recipe. It’s me telling you to mix two things together for sweet satisfaction that you don’t have to feel guilty about.
The possibilities are endless with these cookies BUT I’ve added in Soreen Malt loaf and it was a great decision. Thanks to Muscle Food UK, I’ve taken part in the #MFsoreen challenge and this was my easy peasy recipe of choice!
• 2 large bananas, mashed
• 2 cups gluten free oats
And, 2 Soreen snack size Malt loaves, diced
1 Preheat oven to 160 degrees C.
2 Place oats in blender or food processor and blend until oats become the consistency of flour; it’s okay if it’s not perfectly ground.
3 In large bowl combined mashed banana with oats until smooth. Add in Soreen.
4 Spray baking sheet with nonstick spray. Drop dough by large tablespoons onto cookie sheet; flatten a bit with a rubber spatula. Bake for 9-12 minutes or until cookies are set. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they can be frozen and reheated. Makes about 16 cookies.