My pregnancy sugar dragon has been in full swing lately so I'm weaving in a healthier version of the chocolate chip cookie, which makes them appropriate for breakfast....or at least that's what I'm going with. I believe in a "no guilt" approach to wellness, exercise and nutrition and I can generally feel when I've swung a little too far to one end of the spectrum between truly enjoying indulgences and over doing it a bit, which is where I'm at right now. If you've followed my recent Instagram posts, you'll know that we just hit the 1/2 way mark of this pregnancy and we found out that #4 is a boy! Just about 20 weeks to go and I want to keep active and well. So, onto these breakfast cookies. They'll give you that sweet little something with the wholeness of oatmeal and no refined sugars. Ingredients -1/3 cup ghee or grass fed butter -2 scoops protein powder (I use Devotion Angel Food Cake) -2 eggs -1 tsp vanilla extract -2 ripe bananas -1 1/2 cups oats -1 tsp baking powder -1/2 tsp salt -1-2tsp cinnamon, depending on taste preference -2 TBS flax seed -2 TBS chia seed -1/2 cup chocolate chips Directions Pre-heat oven to 375 degrees. Mix together the ghee/butter, bananas, eggs and vanilla. Add in all the dry ingredients, except the chocolate chips. Stir until fully mixed together. Fold in the chocolate chips. Prepare a cookie tray with parchment paper or non-stick cooking spray. Using a small cookie scooper, scoop out the dough into little balls on the prepared cookie tray. Bake at 375 for approximately 12 minutes. Allow to cool and enjoy!
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AuthorNew England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen. Archives
August 2021
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