Green Monster Breakfast Cookie

I don't think I need to inform anyone about the Green Monster phenomenon that has been circling the blog world. Its come to the point where greens for breakfast are just commonplace. And that's a good thing. But I do have to say that I really enjoy having food to chew. A smoothie will fill my belly, but I always find that something is missing.

So I find myself back at the breakfast cookie. I have posted a few variations in the past, like Banana Walnut and Carrot Cake, and I've been making them again recently. My only problem is that they were decidedly "un-green". I swiped some spirulina this weekend though (that makes it sound like I stole it...I didn't), and now they are just as green as your kale smoothie.

its the tiny bag in the center, left of the bulk cacao nibs and above the butterscotch chips

These are chock full of nutrients, protein, healthy fat, and whole grains; have texture and take time to enjoy; are kind of sort of raw-ish; and are just such an awesome way to start the day!

Green Monster Breakfast Cookies

1 banana, either blended or melted

2 Tbsp coconut oil, melted

6 Tbsp liquid sweetener (agave, maple syrup, brown rice syrup)

1 tsp salt

1/2 tsp vanilla

1 1/2 tsp spirulina powder

1/2 cup ground flax meal

1/4 cup cacao nibs

1/4 cup grated carrot (about 6 baby carrots)

1 cup protein powder

1 cup old fashioned oatmeal

1/2 cup raisins

Acquire all ingredients. After that its really easy. Mix all the wet ingredients (banana counts as wet, it should be either blended up with the other wet ingredients) into a big bowl. Then add each ingredient, one at a time, in order, until fully incorporated. Form into cookies*, and refrigerate. I make 8 cookies and for me, this is 4 servings.

Serves 4

Nutrition Information: 556.6 Calories; 18.6g Total Fat; 8.4g Saturated Fat; 0.0mg Cholesterol; 76.7g Carbohydrates; 12.7g Fiber; 25.4g Protein.

It might be less for you, I rely on these to take me through a good long part of my day. This is a decent sized recipe, and could easily make 5 servings, just make 10 cookies that are a little smaller.

Serves 5

Nutrition Information: 445.3 Calories; 14.9g Total Fat; 6.7g Saturated Fat; 0.0mg Cholesterol; 61.4g Carbohydrates; 10.2g Fiber; 20.3g Protein

*One little tip for forming these into cookies, is to coat your hands with some vegetable oil (I use sunflower oil). These can be pretty sticky, but they lose their stickiness after being in the fridge for awhile, making them perfectly portable (I often stick them in my pocket on my way to the car).

I am always happy on the first morning of a new batch of breakfast cookies. They don't need to be refrigerated, so the day they're made I eat them immediately, pleased with success, and the fact that I have a healthy filling breakfast ready for the next three days.

Any suggestions for breakfast cookie varieties? I'm always looking for something new to do with them. I've had some successes, that I have posted above and recently made some Zucchini Raisin Cookies that came out pretty well. I've also had some not-so-successful batches, including a tropical variety and a chocolate mint. You can tell they weren't as good because they didn't get formal capitalized names, haha. Anyway, let me know if you have a suggestion, I want to know!!

Enjoy the rest of the week!