2 cups quick oats
1⁄2 cup dried cranberries, raisins, or goji berries
2 tbsp unsweetened coconut flakes
1 cup natural peanut or nut-free butter
1⁄4 cup almond milk
- Preheat oven to 325° F.
- Meanwhile, mash banana in a large bowl. Add oats, dried fruit, coconut, salt, protein blend, and smoothie booster; stir to combine.
- Add nut butter and almond milk; stir to evenly combine.
- Using a 1⁄2 cup measure as a guide, form dough into patties. Place on a Sheet Pan lined with a Sheet Pan Liner. Bake 13–15 min or until golden.
These freeze beautifully! Prepare a double or triple batch; freeze in a single layer just until firm. Wrap individually, then store in a large freezer bag up to 3 months. Defrost, then rewarm in a low oven.
An easy and delicious protein-packed cookie. Make ahead and freeze, then eat later on the go!