Banana Flax Protein Breakfast Cookies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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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

Ingredients:

  • 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

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