Cookies for breakfast?
Go ahead, try them. These chewy cookies have tons of protein, fiber, and berry goodness to keep you full and kick off your day with a healthy burst of energy. Breakfast isn’t the only time you can enjoy a cookie. I love these with coffee, but they are a great afternoon pick me up, or school lunch box snack for your kids. You could even enjoy them after dinner with a big scoop of frozen yogurt or banana ice cream. The whole family can enjoy these, and making a batch is a breeze.
2 c quick oats
2 c cherries berries and nut mix (pictured below)
2 tsp vanilla extract
1 tsp cinnamon
1 scoop vanilla protein (Vega is our favorite)
1/2 c cashew milk
-Preheat oven to 400F and set aside a large stoneware baking sheet, or heavy baking sheet lined with parchment paper.
-Place oats, cherry berry and nut blend, and cinnamon in the bowl of a food processor and pulse until the nuts and oats are mixed.
-Add vanilla, eggs, and milk and blend until a smooth, sticky dough forms and starts to come away from the sides of the bowl.
-Divide the cookies with a 1/3 cup measuring scoop and arrange them on the sheet pan. You should yield 10 cookies.
-The cookies will not rise, so they can be placed close together on the sheet pan. Form the cookies into circles with your hands and press them down onto the pan to create shape.
-Bake for 10 minutes at 400F and let them cool on a cooling rack.
-Serve the cookies warm, or reheat the next day.
-Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
I hope you guys enjoy these cookies!