Vegan, Flourless Breakfast Cookies
 A healthier grab-and-go breakfast

Vegan Flourless Breakfast Cookies


1 cup uncooked, gluten-free oats
 1 large ripe banana
 1/2 cup chunky nut butter
 1 teaspoon cinnamon
 2 teaspoons vanilla extract
 1/2 teaspoon baking soda
 1 serving Vanilla Protein

Optional: 1/2 cup chopped dark chocolate,
 dried fruit, or extra nuts of choice
 Optional: for a sweeter cookie, add 1/2
 tablespoon Coconut or sweetener of choice

Preheat the oven to 350°F.
Line a cookie sheet with parchment paper and set aside.
In a large bowl, mix the oats, cinnamon, Protein, and the 
baking soda together.
Mix in the banana, nut butter,and vanilla until well combined.Stir in any optional add-ins.
Using 1/4 measuring cup, drop mounds of dough, one inch apart,on the prepared cookie sheet. Use a spoon (or your fingers!) 
to flatten and round the mounds into cookie shapes. Bake for 15 minutes or until the edges start to brown. Allow them to 
cool before serving.
Store in an airtight container or resealable plastic bag for 
up to seven days, or freeze for up to two months.