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Breakfast Cookies with Banana and Pomegranate

These healthy breakfast cookies have no butter, oil or gluten! They're quick and easy and made with yogurt for an extra protein boost!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Author Taylor

Ingredients

  • 1/2 Cup Blueberry Siggi's Yogurt
  • 1/2 Cup banana mashed (about 1 large)
  • 1/4 Cup Honey
  • 1 Cup dates roughly chopped (140g)
  • 1 Large egg white
  • 1/2 tsp Vanilla extract
  • 1 Cup Rolled old fashioned oatmeal (gluten free, if needed)
  • 1 Cup Oat flour
  • 1/2 tsp Ginger powder
  • 2 tsp Cinnamon
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 Cup Slivered almonds
  • 1/4 Cup + 2 Tbsp Pomegranate Seeds
  • For the "frosting:"
  • 2-3 Tbsp Siggi's Blueberry yogurt
  • 2 Tbsp Vanilla protein powder

Instructions

  • Preheat you oven to 350 degrees and line a baking sheet with parchment paper.
  • Add the yogurt, banana, honey, dates, egg white and vanilla into a small food processor. Process until the dates have broken down into small pieces.
  • In a large mixing bowl, mix together the oats, oat flour, ginger, cinnamon, baking powder, salt and slivered almonds.
  • Stir the yogurt mixture into the oat mixture until well combined. Then, gently stir in the pomegranate seeds. Your dough will be quite wet.
  • Drop the dough onto the prepared cookie sheet by a 1/4 cup. Flatten with a fork.
  • Bake until the cookies feel just set, about 12 - 13 minutes. Immediately transfer them to a cooling rack to cool completely.
  • Once the cookies are cooled, stir together the remaining yogurt and protein powder*.
  • Swirl onto the cookies (I used a piping bag) and DEVOUR.

Notes

*the amount of yogurt you use will depend on how thick your protein powder is.
Cookies will keep fresh in the refrigerator for 2-3 days, after this they are best frozen.