Hi, guys! Happy Valentine’s Day to you! Anything fun planned? I hope you give and receive plenty of LOVE today! 🙂
You might have seen this recipe for Banana Flax Protein Breakfast Cookies on Instagram Stories, so I just wanted to share it here because it’s definitely a winner. It’s basically protein oatmeal (with ground flax and chia seeds) in cookie form. If you thought oatmeal for breakfast couldn’t get easier, it just did!
I made a big batch of these cookies on Sunday afternoon, so I just have to grab and go in the morning. Easy-peasy. And for those of you who are trying the seed cycling stuff, this recipe is a delicious way to add both ground flax and chia seeds to your diet. AND there’s 12 grams of protein in each cookie. Boom.
Banana Flax Protein Breakfast Cookies
- 2 ripe bananas, mashed
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 2 tsp chia seeds
- 1/3 cup creamy almond butter
- 2 cups rolled oats
- 1/2 cup collagen (or protein powder)
- 1 tbsp cinnamon
Directions: Make flax eggs by combining ground flax and water in a small bowl. Set aside. In a separate larger mixing bowl, combine the remaining ingredients until a smooth batter forms. Then, stir in the flax eggs. Use a 1/4 cup to portion batter into 8 large disks on a silicone mat (or parchment paper) on a baking sheet. Bake cookies at 350 degrees F for 15 minutes. Allow to cool before serving. Store in the refrigerator for up to a week or freezer for future use.
Makes 8 cookies
Macros: P 12 C 22 F 8