Oatmeal Breakfast Cookie


Makes 8-10 monster sized cookies


  • 1 large banana, mashed
  • ½ cup natural peanut butter (or almond butter)
  • ½ cup 100% natural maple syrup
  • 2 tsp vanilla
  • 1 cup rolled oats (3-5 minute kind – gluten free if you can)
  • ¼ cup almond flower
  • ¼ cup ground flax seed
  • ¼ cup vanilla protein powder
  • 1 tbsp. cinnamon
  • ½ tsp baking soda
  • ½ cup dried cranberries or raisins ( or ¼ cup of each)


  1. Preheat oven to 350°F. Lightly coat two cookie sheets with olive oil; set aside.
  2. In a large bowl, stir together banana, nut butter, maple syrup, and vanilla.
  3. In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in dried fruit.
  5. Using a 1/8-cup measuring spoon, drop mounds of dough 3 inches apart on prepared cookie sheets. Using a plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round and about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or re-sealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.


Mackenzie and Nathan Approved!!!

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