Healthy Cinnamon Ginger Breakfast Cookies

Soft, warmly spiced breakfast cookies made with oats, banana, vanilla protein, and cozy hints of cinnamon and ginger. Packed with fiber, healthy fats, and plant-based protein, they’re satisfying, nour

Ingredients

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 2 scoops vanilla plant-based protein powder
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 1/2 tsp ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 2 tablespoons pumpkin seeds, divided
• Optional: raisins, dried cranberries, or chocolate chips for a sweeter version

Instructions

1. Preheat oven to 350°F, convection. Line a baking sheet with parchment paper.
2. In a medium bowl, mash the bananas until smooth.
3. Stir in almond butter, maple syrup, and fresh ginger.
4. Add protein powder, oats, cinnamon, baking powder, and 1 tablespoon of the pumpkin seeds. Mix until well combined.
5. Drop the dough by large spoonfuls onto the baking sheet. No need to flatten, they will hold their shape as they bake.
6. Sprinkle the remaining 1 tablespoon of pumpkin seeds over the top of each cookie.
7. Bake for 12-15 minutes, or until set and lightly golden.
8. Cool on the baking sheet for a few minutes before transferring to a rack to cool completely.