Pomegranate Banana Yogurt Breakfast Cookie

• 1/2 cups Blueberry Greek Yogurt
• 1/2 cups Mashed Ripe Banana
• 1/4 cups Honey
• 1 cup Dates, Roughly Chopped
• 1 Large Egg White
• 1/2 teaspoons Vanilla Extract
• 1 cup Rolled, Old Fashioned Oatmeal
• 1 cup Oat Flour
• 1/2 teaspoons Ginger Powder
• 2 teaspoons Cinnamon
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Slivered Almonds
• 1/4 cups Plus 2 Tablespoons Pomegranate Seeds
• 2 Tablespoons Blueberry Greek Yogurt
• 2 Tablespoons Vanilla Protein Powder

1. Preheat you oven to 350 F and line a baking sheet with parchment paper.
2. Add the yogurt, banana, honey, dates, egg white and vanilla into a small food processor.
3. Process until the dates have broken down into small pieces.
4. In a large mixing bowl, mix together the oats, oat flour, ginger, cinnamon, baking powder, salt and slivered almonds.
5. Stir the yogurt mixture into the oat mixture until well combined.
6. Then, gently stir in the pomegranate seeds.
7. Your dough will be quite wet.
8. Drop the dough onto the prepared cookie sheet by a 1/4 cup measure, spacing them about 2 inches apart.
9. Flatten with a fork.
10. Bake until the cookies feel just set, about 12 13 minutes.
11. Remove from oven and immediately transfer them to a cooling rack to cool completely.
12. Once the cookies are cooled, stir together the frosting ingredients (see note).
13. Swirl frosting onto the cookies (I used a piping bag) and devour.
14. Notes: 1.
15. The amount of yogurt you use will depend on how thick your protein powder is.
16. 2.
17. Cookies will keep fresh in the refrigerator for 2-3 days, after this they are best frozen.

greek yogurt, banana, honey, dates, egg white, vanilla, flour, ginger powder, cinnamon, baking powder, salt, pomegranate seeds, greek yogurt, vanilla protein powder

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pomegranate-banana-yogurt-breakfast-cookie/ (may not work)