Cookies? For breakfast?!
Oh yeah. I’ll take cookies all day, every day – especially if they’re zero-guilt like these bad boys. Vegan, gluten-free, protein-rich and a great way to use up any too-ripe bananas.
And dude ... they are SO easy to make. You can whip ’em up on a Monday night – even when you're dead/lazy/emo after a long workday – and have an easy breakfast to throw in your purse for the rest of the week. They’re prepped and ready in under 30 minutes, which means you can pop ’em in the oven and taste-test one before the latest episode of #RichKids of Beverly Hills is over (come on, I know I’m not alone on this one). #themost
2 ripe mashed bananas
1 cup gluten-free oatmeal
1 scoop vegan vanilla protein powder
¼ cup raisins
½ tsp cinnamon
½ tsp vanilla
Preheat oven to 360 F.
Mix all ingredients together in a large bowl.
Scoop rounded spoonfuls onto greased baking sheet.
Bake for 15-20 minutes. Makes about 12.