Healthy Breakfast Cookies

How we doin everyone? I see my last post was a heavy one and here we are in heavy times again. I hope you're all hangin in there. As an introvert who can happily be by myself for long stretches of time, even I miss people.

I've lost 12 pounds (including my tits - hope y'all are having fun filling out a bikini somewhere guys!) It could be stress but honestly I'm eating more than I ever have. I think it's a combination of stress, not having to sit at my computer all day (just booked my first job in months though woohoo!) and getting to ride every day now that there's no school in addition to working out.

I wanted to share this recipe for healthy breakfast cookies as I've also been eating them every morning since this crazy stuff happened. I eat 2 of these every morning with peanut butter. That's probably an unhealthy calorie amount but since I ride at least 2 horses every am followed by a HIIT workout - mama needs!

And while these aren't hard to make they are kind of a process with some expensive ingredients so I always double the recipe and freeze half. Oh and lastly while these are healthy I do put dark chocolate chips in them which you don't have to. But hey - I like to party.

Healthy Breakfast Cookies
*adapted from Minimalist Baker
* mesquite flour has the most unique flavor and is sweet. If you don't have any (can get it on Amazon) or want to use just use more almond meal in place. 
* If your oats and oat flour are GF, then these cookies will be too.

Ingredients:
2 eggs, room temp
1 medium ripe banana, mashed
1/3 cup pulverized berries (dewberries are my fave, followed by blueberry though applesauce will work too or any mashed fruit)
1/2 cup peanut butter (can sub any nut butter)
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
2 tablespoons maple syrup
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Big pinch salt
3/4 teaspoon cinnamon or pumpkin pie spice
1/4 cup almond meal (flour)
1/4 cup mesquite flour
1/2 cup oat flour
1 1/2 cups rolled oats (old fashioned)
1/3 cup dark chocolate chips (can sub chopped toasted nuts, cocoa nibs or dealer's choice)

Instructions:

Preheat oven to 350.

In a large bowl, whisk the eggs then add in the mashed banana and berries or applesauce. Once smooth add in the peanut butter, vanilla, coconut oil and maple syrup. Once combined, add in the dry ingredients one at a time mixing with each addition.

Once all combined, stick the bowl in the fridge to chill and setup for 10 minutes.

Remove and use an ice cream scoop - or 2 spoons to scoop out heaping mounds onto a greased cookie sheet about 1.5 - 2 inches apart. They won't spread much so use your fingers to pat them into rounded shapes if necessary.

Bake for about 8-10 minutes until bottoms are golden and cooked through. Let cool and store at room temp for 3 days. You can refrigerate them after for another 4 days or freeze them.