There was a point in my life when my med school bestie and I had a running joke about eating cookies for breakfast. When you’re in a med school “situation,” cookies are sometimes a necessity for breakfast. You might be wondering what constitutes a med school “situation” and here’s the list:
- clinic shifts and class from 8am to 9pm without a break for lunch
- back to back to back exams
- doing a project as a group project and then realizing that you kind of zoned out when the teacher said this was NOT a group project
- skipping class to go for a run and missing the exam review
- showing up for shift preview unprepared
- forgetting your medical equipment at home/in your car/at the clinic
These are all real situations that may or may not have resulted in eating cookies for breakfast (once or twice). As much as I’m trying not to eat cookies for breakfast (or any other meal, really), there are some days that take me back to med school and I wish that I had my bestie and a big ole gluten free peanut butter cookie.
If I were to trade out my morning smoothie for a cookie, this would be it. This cookie is less cookie, cookie and more power cookie. It’s also seasonably appropriate since has both pumpkin AND pumpkin pie spice. The coconut and chocolate add a bit of sweetness and texture; the rolled oats make this cookie breakfast material. I used my favorite plant based protein to balance out the sweetness the chocolate chips and coconut bring to the table.