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You’ll soon learn I have a very detailed daily routine, especially in the morning. From taking all my supplements, drinking 20oz of water, making my Matcha Green Tea, free writing (even if it’s only 5-10 minutes), and getting myself organized for the day you can assume I have a lot going on in the morning. 

I'm up around 4am and ready to train my first client between 5:30 and 6:00am, with a back to back schedule. So this is where meal prep and pre made (healthy) snacks come into play.

I wasn’t intending on making banana cookies, but I had so many overripe bananas I wanted to do something new other than freeze them for post-workout shakes or banana "nice cream". So I mashed a few in my regular chocolate chip cookies and got a wonderful soft in the center but crispy on the outside delight. They’re perfect for busy mornings or an in between treat!

Ingredients:

• 2-3 ripe bananas
• 1/2 tsp baking powder
• dash of sea salt
• dash of cinnamon
• 2 Tsp vanilla extract
• 2 Tbsp ground flaxseeds (or 1 egg if non-vegan)
• 1/4 cup peanut or almond butter
• 1/4 cup agave
• 3-4 Tbsp coconut oil
• 1 cup almond flour
• 1/2 cup oats
• 1/2 cup dairy-free chocolate chips
• Optional: raisins & chopped walnuts

Instructions:

1. Grab a large bowl and mash the banana. Once it's fully mashed sprinkle in the baking powder, sea salt, cinnamon, vanilla extract, ground flaxseeds, and dry oats. Mix well until fully combined.
2. Stir in the almond flour and nut butter.
3. Pre-heat oven to 375 degrees.
4. Toss in the non-dairy chocolate chips, walnuts, raisins or any other add-ins
5. Refrigerate for 15-20 minutes.
6. Grab a baking pan and line with parchment paper. Scoop out round balls right after refrigeration and place on sheet with a little space in between.
7. Bake for 12-15 minutes or until the edges are golden
8. Let the cookies cool, place them on a pretty platter, take a few photos and enjoy!