High Protein Breakfast Cookies (with 4 variations!)

🧂 Ingredients

• 2 cups rolled oats

  (see note)
• 1/2 cup oat flour

  or similar (see note)
• 2 tbsp chia seeds
• 1/4 tsp salt
• 1.25 cups mashed ripe banana

  (approx. 3 medium bananas)
• 1/2 cup nut or seed butter

  (peanut, almond, sunflower, etc.)
• 1/4 cup honey

  or brown sugar, or maple syrup
• 1/4 cup tahini
• 2 large eggs
• 2 tsp vanilla
• 2 tbsp cocoa powder
• 1 cup dried cherries

  chopped (or other dried fruit) - 200 g
• 1 cup dark chocolate chips
• 1 cup shredded coconut
• 1 cup slivered almonds
• 2 tsp almond extract
• 2 tbsp water
• 1 cup pecan pieces

  or candied pecan pieces
• 1 cup dried cranberries
• 3 tbsp orange zest

  (approx 2 small oranges)
• 1/4 cup sesame seeds
• 1 cup pepitas (hulled pumpkin seeds)
• 1/4 cup cacao nib pieces
• 1/4 cup hard caramel pieces

  (see note)
• 2 tbsp sesame seeds
• 1.5 tsp cinnamon

Instructions

• 1 Combine the dry ingredients in a large bowl (or stand mixer bowl). Mix
  thoroughly.
• 2 Add the mashed banana and liquid ingredients. Mix well.
• 3 Add your mix-in ingredients and combine thoroughly.
• 4 Allow the batter to sit for 15-20 minutes. Preheat your oven to 350°F (177°C).
• 5 Portion out heaping tablespoons of batter on lined cookie sheets. Note that the
  cookies will not spread much. Bake for 30 minutes. Cool, and store at room
  temperature, or in the fridge for freezer for a longer term.

Nutrition Info