There was a point in my life when my med school bestie and I had a running joke about eating cookies for breakfast. When you’re in a med school “situation,” cookies are sometimes a necessity for breakfast. You might be wondering what constitutes a med school “situation” and here’s the list:
- clinic shifts and class from 8am to 9pm without a break for lunch
- back to back to back exams
- doing a project as a group project and then realizing that you kind of zoned out when the teacher said this was NOT a group project
- skipping class to go for a run and missing the exam review
- showing up for shift preview unprepared
- forgetting your medical equipment at home/in your car/at the clinic
These are all real situations that may or may not have resulted in eating cookies for breakfast (once or twice). As much as I’m trying not to eat cookies for breakfast (or any other meal, really), there are some days that take me back to med school and I wish that I had my bestie and a big ole gluten free peanut butter cookie.
If I were to trade out my morning smoothie for a cookie, this would be it. This cookie is less cookie, cookie and more power cookie. It’s also seasonably appropriate since has both pumpkin AND pumpkin pie spice. The coconut and chocolate add a bit of sweetness and texture; the rolled oats make this cookie breakfast material. I used my favorite plant based protein to balance out the sweetness the chocolate chips and coconut bring to the table.
- 2 scoops Garden of Life Raw Organic Protein Vanilla
- 2 medium ripe bananas
- 1/2 cup rolled oats
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/4 cut shredded coconut, sweetened
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 large egg
- 3 tablespoons semi sweet mini chocolate chips
- Preheat oven to 350F.
- Mash up or puree the ripe banana.
- Add oats, pumpkin, coconut, vanilla and egg. Combine the batter until smooth.
- Next add baking soda, baking powder, cinnamon and pumpkin pie spice, combine.
- Add egg, chocolate chips and protein powder, combine.
- Drop rounded teaspoons of the batter onto a baking sheet lined with parchment paper. Shape the cookies into flattened rounds, they won't spread while baking.
- Bake for 12 minutes and then allow to cool on baking sheet. Use a spatula to remove them from your baking sheet.
I’m not saying that you should be eating cookies for breakfast. But if you’re ever in a “situation” that requires a cookie for breakfast, this is the one you should eat.