Oatmeal Chocolate Breakfast Cookies

I haven't tried this yet, but it looks delicious.

Oatmeal Chocolate Breakfast Cookies

From The Tasty Kitchen

• ½ cups Egg Whites
• ½ whole Banana, Smashed
• 5 ounces, weight Plain Nonfat Yogurt
• 1 Tablespoon Unsweetened Apple Sauce
• 2 Tablespoons Water
• 2 cups Old Fashioned Rolled Oats
• 1 cup Whole Wheat Flour
• 1 cup Chocolate Protein Powder
• 1 cup Sugar Or Sugar Substitute (like Splenda)
• ½ teaspoons Salt
• ½ Tablespoons Baking Soda
• 1 Tablespoon Baking Powder
• 2 Tablespoons Unsweetened Cocoa Powder
• ¼ cups Unsweetened Flaked Coconut
• ¼ cups Flaxseed (optional)

Preheat oven to 375 degrees and spray cookie sheet with nonstick cooking spray.

Mix wet ingredients (egg whites, banana, yogurt, applesauce, and water) with a spoon in a large bowl. No mixer required for this recipe!

Mix the rest of the ingredients together in a separate bowl and then add the dry mixture into the wet mixture. Mix with a spoon until combined.

Drop very large spoonfuls onto the cookie sheet and bake 8 minutes. I make mine about the size of my hand so that they’re perfect “meal” size cookies.

Let the cookies set on the cookie sheet for a minute and then transfer to a cooling rack.

Note: After the cookies cool, you can individually wrap the cookies in plastic wrap and stick them in the freezer. Then pull one out in the evening and grab it on your way out the door the next morning. These are the perfect grab-and-go healthy breakfast!