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BREAKFAST COOKIES | Megan Sheley Wellness

BREAKFAST COOKIES

BREAKFAST COOKIES

25 mins prepServes 13

Call it what you want, but anything with bananas, oats, maple syrup, and egg whites is breakfast. So if you’ve been wanting to have cookies for breakfast, now’s your chance <3 This recipe is dairy-free, gluten-free, and delicious! I used @elmhurst1925 unsweetened cashew milk to keep this recipe dairy-free.

13 servings

What you need

chocolate chips

1 chocolate chips

creamy peanut butter

3 tbsp creamy peanut butter

coconut sugar

¼ cup coconut sugar

vanilla extract

½ tsp vanilla extract

banana

cinnamon

½ tsp cinnamon

salt

maple syrup

2 ½ tbsp maple syrup

oats

baking powder

½ tsp baking powder

liquid egg whites

¼ cup liquid egg whites

cashew milk

¼ cup cashew milk

quick oats

1 cup quick oats

Checkout experience

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Instructions

Preheat your oven to 375 degrees. Mix your dry ingredients into a large bowl (oats, blended oats, baking powder, cinnamon, salt, and coconut sugar) set aside. Mix your wet ingredients (mashed banana, egg whites, cashew milk, vanilla, peanut butter, and maple syrup). Whisk and pour your wet ingredients into your dry ingredients and mix well. Cover and let rest for 15 minutes to allow the oats to soak up some liquid so they’re not as chewy. Add in your chocolate chips, stir well. on a baking sheet lined with parchment paper, scoop golf ball sized cookies (I got 13 out of this batch), flatten a bit with your hand, add more choco chips on top if your heart desires. Enjoy!

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