Frozen Banana Yogurt Lactation Cookies

Instructions

1. 1

   Line a baking sheet or freezer-safe tray with parchment paper.

2. 2

   Add the Greek yogurt, mashed banana, peanut butter, brewer's yeast, ground chia seed, and honey to a large mixing bowl. Stir until smooth and evenly combined.

3. 3

   Fold in the crushed Special K Protein cereal and unsweetened coconut flakes until fully incorporated.

4. 4

   Spoon the mixture onto the prepared tray in approximately 2-tablespoon portions. Gently flatten each portion into a cookie shape.

5. 5

   Freeze the cookies for 2 to 3 hours, or until completely firm.

6. 6

   Transfer the frozen cookies to an airtight freezer-safe container, separating layers with parchment paper.

7. 7

   Serve directly from the freezer or let the cookies soften at room temperature for 2 to 3 minutes before eating.