Breakfast Snickerdoodle Cookies + Protein Frosting
Oh.My.Gosh. I think my life was changed this morning when I accidentally made my pancakes into “cookies” and threw together the most incredible “frosting” like, ever – with only 4 ingredients!
Since saying goodbye to protein powders, I wanted to pack the protein punch into my breakfast this morning from whole foods I had lying around my kitchen & pantry. Holy cow, I’m so thankful I was in the mood for a quick bake sesh this morning, because these are going to be one of my new staples. By the way, they were SO quick to make, had minimal prep and dishes, and I already had all the ingredients lying around, so that’s one busy mama approved recipe if you ask me!
Makes about 8 mini “pancakes” or “cookies”
- 1 large organic banana, mashed
- 2 organic eggs
- 1/4 cup organic rolled oats
- 1 1/2 teaspoons cinnamon
- 4 heaping tablespoons organic coconut flour
- 1 tablespoon coconut sugar (may add 1 tablespoon extra if you’re baking these as cookies rather than breakfast)
- 1 teaspoon coconut oil, melted (optional and works without)
- 1/4 teaspoon baking powder (recipe also works without)
- Optional: sprinkles for “funfetti” batter
- Optional: I didn’t have any, but adding unsweetened, shredded coconut flakes in the batter would be AMAZING. I’d say add about 1/2 tablespoons right in with the wet mixture (see directions below).
- Pre-heat electric skillet to 300 or toaster oven/oven to 350
- Add mashed banana & eggs into a medium-sized bowl and mix well.
- Optional: add coconut flakes to wet batter
- In a separate bowl, mix rolled oats, cinnamon, coconut flour, coconut sugar, coconut oil, and baking powder together
- Add dry mixture to wet mixture & mix well. Add sprinkles if choosing to make batter fun and pretty (I also mixed all ingredients together in one bowl and it all blended totally fine).
- Mixture should turn into a dough consistency
- Roll dough into about 1″ balls
- Line baking sheet with parchment paper or spray baking sheet with coconut oil
- Place balls about 2″ apart & bake for about 20 minutes based on size of rolled dough, or until lightly browned & cooked all the way through. If using an electric skillet, turn every couple of minutes to make sure they don’t burn. I find the oven easiest.
- Remove from oven, cool, and drizzle “frosting” on top. Top with fresh fruit or enjoy as is!
- Let me know what you think by checking in using the hashtag #seashellsandsitupsYUM and tagging me! @seashellsandsitups @tiu_shelley
- 2 tablespoons Ingr.eat.ients’ Salted Caramel Almond Coconut Butter
- 3/4 cup greek yogurt
- 1 tablespoon 100% organic, pure maple syrup or local, raw honey
- 1 teaspoon vanilla
- Using a single-cup serving Ninja adapter, add yogurt, nut butter, vanilla, and syrup
- Blend well until thoroughly mixed
- Chill in the fridge & set aside until “cookies” are finished baking
- Drizzle over your baked protein cookies and enjoy!
*Make sure to refrigerate leftovers and use up by the expiration date on your yogurt. You can also freeze leftovers in ice cub trays and make nice cream later 🙂
The average Greek yogurt yields about 15g of protein, & Ingr.eat.ient’s peanut butter has 7g. Using the whole egg is an excellent source of protein as eel with about 15g per yolk! As you can see, this breakfast is packed with nutrients & absolutely perfect as a workout recovery meal!