Paw Paw Breakfast Cookie Recipe for a Busy Morning

First things first: have you heard about paw paws? The paw paw is North America's largest native fruit and the tree is the host plant for the Zebra Swallowtail butterfly (in case you'd like to know). The taste has been described as a cross between a mango and a banana and when ripe, a paw paw has a custard like consistency.

Because of its similarity to bananas, I thought paw paws would be a perfect substitution for bananas in this breakfast cookie recipe...and it was!

I'm not an amazing chef or baker, but these are really easy and you can tweak the ingredients easily to your liking. Also, I'll be using general terms like "dash" or "dose"!

Paw Paw Breakfast Cookie Recipe:

Prep time: about 7 min.

Preheat oven to 350 degrees.

• About 1-1.5 cup of ripe paw paw fruit (this is a substitution for 2 ripe bananas)

• 1 and 3/4 cup quick oats

• Chia seeds to your liking - a "dose"

• A dash of flax seed to your liking

• Approx. 1 tsp of Himalayan sea salt

• Dash of nutmeg to taste

• Decent dose of cinnamon to taste

*I didn't add any sweet stuff to the cookie mix, but you could add honey or agave nectar. Perhaps add a bit more oats to balance the extra liquid.

**I also added a bit of Kodiak protein pancake mix to up the protein. Add extra protein as you like, but you'll need to balance by adding more paw paw fruit or honey/agave.

Bake for 15-20 min. Let cool and drizzle on the icing.

Icing: Powdered sugar, dash of water + cinnamon. Mix well and drizzle. Do NOT refrigerate like I did. It doesn't hurt anything, but it softened the cookie and the icing disappeared and melted into the cookie. Just leave them out like a normal cookie.