These gluten-free oatmeal banana cookies double as a gym-bag friendly breakfast

If your #IWokeUpLikeThis is less “sun-drenched selfie with a green juice” and more frazzled, pack-the-gym-bag-and-get-out-the-door, odds are that your breakfast is less than nourishing. Surprisingly, the solution may come in cookie form.

Enter this recipe for oatmeal banana cookies from Plated, a meal kit delivery service with chef-designed recipes and pre-measured ingredients. “We love putting fun twists on classic recipes,” says Plated co-founder and culinary team head chef Elana Karp. “In this case, oatmeal cookies get a refresh with the addition of bananas, nut butter, and almond milk.”

Yes, it turns out that the same ingredients that make up your morning bowl of oatmeal can be reimagined in cookie form—and it’s a lot more gym bag-friendly.

Yes, it turns out that the same ingredients that make up your morning bowl of oatmeal can be reimagined in cookie form—and it’s a lot more gym bag-friendly. (You know, in case you don’t have time to linger over a simmering bowl of hot oats in the morning…) And, with only two tablespoons of maple syrup in the whole batch, they won’t send you on a sugar crash.

Keep reading to get the breakfast cookie recipe.

Oatmeal banana cookies

Makes 2 dozen cookies

Ingredients1/3 cup peanut or almond butter2 bananas1 tsp vanilla extract2 Tbsp almond milk2 Tbsp maple syrup2 1/2 cups rolled oats1/4 cup rice flour

1. Preheat the oven to 350 degrees.

2. In a large bowl, mash bananas with a fork until smooth. Add almond butter, almond milk, vanilla, and maple syrup and mix well. Add remaining ingredients and stir until well combined.

3. Drop spoonfuls of dough onto a cookie sheet and bake until golden brown, about 15 minutes.

While the cookies are baking, get five more ways to hack your morning meal and check out Candice Kumai’s favorite low-sugar breakfast options.