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.
-1/3 cup ghee or grass fed butter
-2 scoops protein powder (I use Devotion Angel Food Cake)
-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
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!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.