Part of being a frugal person is not wasting food. I really love bananas, but I’m super picky about their ripeness when I eat them plain. I never eat a plain banana unless there’s a little green on it, which you can guess causes me to have a lot of extra bananas lying about the place. The fun part of this is I get to experiment with baking! This morning I was kind of in a funk about what I wanted to have for breakfast. I had one lonely banana near to rotting on my countertop, which isn’t enough to make banana bread, sadly. I knew I could make breakfast cookies without leavening and if I used a vegan protein powder I could have a nice pop of protein for breakfast. I also had some plain nonfat Greek yogurt in the fridge, and I knew I could bake with that also. And thus a recipe is born!
I started with the two ingredients I needed to use up, then added dry ingredients for texture, and topped it off with good old chocolate chips, because who doesn’t want chocolate chip cookies for breakfast sometimes?!
These cookies were VERY moist, and probably don’t store well, but since all 3 cookies were 325 calories total, they didn’t last long enough to store! For an invent-as-you-go recipe, this one turned out quite well. In the future I’ll skip the PB2 and use cocoa powder and boost the firmness of the cookies with some old fashioned oats. They were sweet from the banana, tangy from the Greek yogurt and ooey gooey from the still warm chocolate chips, yum!
Super moist high protein breakfast cookies that are gluten free.
NUTRTITION: 322 cal, 40g protein, 10g fat, 42g carbs, 7g fiber