Soft-Baked Protein Breakfast Cookies for Busy Mornings

School mornings are usually a combination of finding my shoes, reviewing something for class, and trying not to be late, so a breakfast I can grab is important. These soft protein cookies use Orgain vanilla protein powder, banana, and oats to make a filling, naturally gluten-free option that works before school or after practice. They are lightly sweet and soft instead of overly dessert-like, which makes them feel more like a practical breakfast. I like baking a batch ahead of time so I can eat one between a busy academic schedule, sports, and whatever plans I have with friends.

Ingredients

• 1 ripe banana, mashed

• 1 cup rolled oats

• 1/2 cup Orgain vanilla protein powder

• 1/3 cup nut butter

• 1/4 cup maple syrup

• 1/4 cup milk

• 1 teaspoon vanilla

• 1/2 teaspoon cinnamon

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup mini chocolate chips, optional

Directions

1. Heat oven to 350°F and line a baking sheet.

2. Mix banana, nut butter, maple syrup, milk, and vanilla.

3. Stir in oats, protein powder, cinnamon, baking powder, and salt; fold in chips.

4. Shape 8 flattened cookies and bake 12–15 minutes. Cool 10 minutes.