• Ashley Reinke

Grab'n'Go Breakfast Cookies

Between my early morning starts with Miss Kennedy and trying to still sneak a work-out in my mornings can get hectic and messy. I am 10000% guilty and just downing the coffee until noon then reaching for anything I can put in my stomach. I'm not proud of this routine, so I've been trying to be more pro-active about my morning meal prep. These cookies are great because they are a modified version of my trail-mix cookies with simple ingredients that many already have in their pantry. I also love these cookies because they are bite-sized, contain no added sugar, and are dairy free.


1 Mashed banana

2 Tbsp peanut butter or nut butter

1 Cup rolled or instant oats

1 Tsp baking powder

1 1/2 Tbsp Instant coffee

Dash of salt

Optional mix-ins:

1/4th Cup chopped walnuts

1/4th Cup diced dried cherries

1/4th Cup chocolate chips


  1. Pre-heat over to 350 degrees F and spray a large cookies sheet with a no-stick spray

  2. Place banana and nut butter is a microwave safe bowl and heat for 60 seconds

  3. Mash together the banana and nut butter

  4. In a separate bowl combine the oats, instant coffee, salt, and baking powder

  5. Stir the oat mixture into the banana mixture and fold in any option mix-ins

  6. Use cookie scoop or tablespoon to scoop 1 inch cookies onto a baking sheet

  7. Bake for 8-12 minutes or until the edges are brown

  8. Allow cookies to cool before enjoying

Pro tip: Bake these cookies in a large batch and freeze half to eat later in the week!

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