These healthy, protein packed breakfast cookies make the perfect grab-n-go snack!
Freaking Thanksgiving. Scratch that, freaking holiday season. Why does it always have to cause such a damn wreck to my body? I know I sound like a Scrooge, but when most of your life is completely outside of your control and the only thing you have some control of is how you look and feel, things can be a little stressful when even that falls to the wayside.
I know it’s just one speckle of time, and my workouts should combat it, but everything feels and looks like half-set Jello. Jiggly, wiggly and very unattractive. How I still have a boyfriend who doesn’t want to lock me permanently into a gym is beyond me. Maybe it’s my witty charm or the fact I keep feeding him the sweets I’m stress-baking. We’re both struggling with ourselves this year. In fact, I feel more and more like THIS and less and less like THIS. I find myself struggling with sleep again, daydreaming about what butter-laden treat I’m going to make and forcing myself to do anything that would benefit me as a person – like write, apply for jobs, pin things for our new house.
I guess on the plus side, we finally have a house and we’re moving in at the end of December. It wasn’t the place I alluded to in this post (jerks pulled it off the market), but is instead a nice, two-bedroom condo with updated appliances and beautiful windows in this adorable neighborhood called Rogers Park. It requires no work to start with, but we’re already daydreaming about the beautiful bathroom updates we’re going to make to the ones we currently have.
A new year in a new place is always a good start to something, especially since last year started off with so much uncertainty. Knowing my year will be starting in a beautiful new place in a city I just adore with a man who I can’t believe I’m lucky enough to have found and with two jobs that actually pay me. I guess it could be worse, huh?
Healthy, Protein Packed Breakfast Cookies
Yields about 8 – 10 cookies.
Prep time: 20 minutes
Cook time: 20 minutes
- 2 1/3 cup quick cooking oats
- Dash of salt (about 1 teaspoon)
- 1 teaspoon pumpkin pie spice
- 1 cup homemade peanut butter (I love this recipe)
- 2 tablespoons pure clover honey
- 1 tablespoon brown sugar
- 2 large bananas, smashed
- 1/2 teaspoon almond extract
- 1/3 cup chopped or sliced almonds
- Drizzle of honey for garnish
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper and spray with nonstick cooking spray.
- In a large bowl, mix the oats, salt and pumpkin pie spice together. In another bowl, whisk the peanut butter, honey, brown sugar, bananas and almond extract together. Mix the dry mixture into the wet mixture and stir to combine.
- Scoop the dough (about 2 – 3 tablespoons dough) and roll slightly into a ball. Place about 1 1/2 inches apart on the parchment paper. Press the cookies down with the back of a spoon or a spatula.
- Bake for about 15 – 20 minutes, or until browned. Let cool slightly on the parchment paper and then let cool on a wire cooling rack.
- Serve immediately or freeze for up to 2 – 3 months.
Nutritional information per cookie:
Fat: 14.2 grams
Carbohydrates: 29.7 grams
Fiber: 4 grams
Protein: 8.9 grams