• Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
• Mash the banana until mostly smooth. Mix in the flax egg, nut butter, and maple syrup.
• Stir in the oats, quinoa flakes and baking powder.

For the High Protein Breakfast Cookies

• Fold in the hemp, chia and protein powder.
• Scoop the cookie dough onto the baking paper. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.

For the Blueberry Muffin Breakfast Cookies

• Fold in the blueberries.
• Scoop the cookie dough onto the baking paper. Bake for 14 - 16 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.

For the Peanut Butter Chocolate Chip Breakfast Cookies

• Fold in the chocolate chips.
• Scoop the cookie dough onto the baking paper. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.

For the Peanut Butter + Jelly Breakfast Cookies

• Scoop the cookie dough onto the baking paper. Make an indent in the center and scoop 1/2 teaspoon of raspberry jam to the center.
• Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.

For the Matcha Breakfast Cookies

• Fold in the matcha powder.
• Scoop the cookie dough onto the baking paper. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.

For the Birthday Cake Breakfast Cookies

• Fold in the sprinkles.
• Scoop the cookie dough onto the baking paper. Sprinkle with additional sprinkles if desired. Bake for 14 minutes until the cookies are golden brown. Allow them to cool completely before enjoying.