Protein breakfast cookies are made quickly with 7 wholesome ingredients, oil-free, packed with protein and fiber and keep you full and satisfied until lunchtime.
These protein breakfast cookies are rich, chocolatey, and nutty, kind of like trail mix gone wild. Eating protein cookies like these for breakfast carries so many benefits
They are easy to make in minutes, and will soon be your breakfast go-to. They are full of protein and fiber which helps you feel full all morning, balances blood sugar and triggers your metabolism into burning fat and powering energy.
If you love oats for breakfast, you love these chocolate oatmeal bars and my peanut butter oatmeal bars. And for added protein, wash down these protein breakfast cookies with my favorite protein smoothie of all time soon to become yours, my healthy chocolate smoothie.
Why You Will Love These
- These oat protein cookies each contain a whopping 6 grams of protein, 3 grams of fiber.
- And they are not too sweet, low in sugar at only 5 grams per cookie
- Dairy-free, vegan and gluten-free
- They freeze well, and are easy to make ahead and store for grab-and-go breakfast or healthy snacks.
- These protein cookies are high in nutrients, including zinc, magnesium and potassium.
- Make them quickly in one bowl, no mixer is needed either
Rolled oats - oats are naturally gluten-free but some vendors process them in facilities with gluten flours, so if you need them to be GF, use a gluten-free certified brand.
Flour - I used almond flour for added protein, but oat flour works well to keep the cookie nut-free and adds fiber. All purpose or GF all purpose have less nutrition but they will work as structure for this cookie.
Leaveners & Spices - baking powder, cinnamon, salt, vanilla.
Dairy free milk - I used almond but any milk will work and provides the necessary liquids for the recipe.
Maple syrup - is the healthier sweetener I used; you can use another liquid sweetener if you'd prefer
Nut Butter - Adds protein and healthy fats.
Flax egg or Applesauce - this replaces the egg which provides structure. To make a flax egg, add flaxseed to water and let it gel for a few minutes.
You can just make the protein oat cookies as is, it's delicious and healthy! But if you want to add extra protein, fiber and fun flavors, consider adding three or four of my mix-ins.
- sunflower seeds - adds fiber, protein, no sugar
- pumpkin seeds - adds fiber, protein, no sugar
- walnuts - adds fiber, protein, no sugar
- sesame seeds - adds fiber, protein, no sugar
- grated carrot - adds fiber, no sugar
- raisins - adds fiber, sugar
- dried fruit - adds fiber, sugar
- chocolate chips - adds magnesium, fiber, sugar depending on brand
- Bowl, spoon
- Cupcake pan or mold
How to Make
Here is a brief generalization, but be sure to drop down to the recipe card for measurements, baking temperature and time within the detailed recipe!
1. Into a large mixing bowl, combine dry ingredients and then wet ingredients and mix into a batter with a spoon.
2. Then fold in mix-ins of choice from my list.
3. Use a spoon to press oat protein cookie batter onto a mold or scoop into paper cupcake liners.
4. Chill or bake. Baking helps them keep form longer because the ingredients melt together.
5. Whether chilled or baked, add a chocolate top or dip and sprinkle.
How to Store
Whether chilled or baked, store these protein oat cookies covered and at room temperature for 4 days, refrigerate for 2 weeks, or freeze for 3 months. Defrost at room temperature, or microwave for 15 seconds, or re-heat in an oven.
1.Be sure to use rolled oats or old fashioned whole oats, not quick oats or any oat cereal mixture. Rolled oats provide the cookie's structure and anything else will have other ingredients that will interfere with the recipe.
2. Don't add more than four mix-ins or the cookie may not bake right.
3. Do not substitute the maple syrup for a granulated sweetener, the recipe needs the liquid that maple syrup provides.
4. If you want to make the recipe nut-free, be sure to use oat flour and use sunflower seed butter instead of nut butter.
5. Yes, you can make these as no-bake cookies. Just chill until they hold together, probably an hour. Keep no bake cookies refrigerated or frozen.
Breakfast cookies because they are high in protein, healthy fats, and many nutrients that jump start your day correctly.
There are 177 calories in this breakfast cookie recipe without the mix-ins, and that low even for a breakfast cookie, but also very low compared to the 220 calories found in a large chocolate chip cookie, or the 450 calories the average glazed donut holds. [source]
- Protein Overnight Oats
- Pitaya Bowl (dragon fruit)
- Chocolate Smoothie
- Vanilla Protein Bars
- Chocolate Oatmeal Bars
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Protein Breakfast Cookies
- ½ cup dairy free milk
- ¼ cup maple syrup
- 2 tablespoon nut butter or sunflower seed butter
- 1 flax egg 1 tablespoon flaxseed mixed with 3 tablespoon water, let sit for 5 minutes
- 1 teaspoon vanilla extract
Choose FOUR Mix-ins
- ½ cup raisins
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup walnuts
- ¼ cup sesame seeds
- ¼ cup dried fruit
- ¼ cup chocolate chips
- ¼ cup grated carrot
Optional Chocolate Top or Dip
- 1 cup chocolate chips
- ¼ cup dairy-free milk, hot
- Gather ingredients.
- Preheat oven to 350 F
- Fill 10 cupcake wells with paper liners or get out your mold.
- Make a flaxseed egg - 1 tablespoon flaxseed mixed with 3 tablespoon water, let sit for 5 minutes
- Into a large mixing bowl, combine all dry ingredients.2 ½ cups rolled oats, ¾ cups almond flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt
- Next, add all wet ingredients and mix batter.½ cup dairy free milk, ¼ cup maple syrup, 2 tablespoon nut butter, 1 flax egg, 1 teaspoon vanilla extract
- Add in your FOUR mix in choices. Mix.½ cup raisins, ¼ cup sunflower seeds, ¼ cup pumpkin seeds, ¼ cup chocolate chips
- For a perfect circular shapes, press 3-tbsp of batter into a well of a mold ORUse a 3-tbsp scoop to add batter to paper cupcake cups.
- Choose to either chill the protein cookies or bake them. Baking them helps them keep shape.To chill, put them in the freezer for about ½ an hour, then remove and add chocolate.To bake, preheat the oven at 350 F, and bake them for 15 minutes. No more, and you'll won't see much of a change other than they will be more glued together thanks to the heat melting the ingredients together.
- After baking, let them cool in the pan for five minutes, then remove the cookies and let them cool for 20 minutes on a cooling rack.
- Melt chocolate chips in the microwave for 60 seconds. Heat up milk in a separate container the same way. Stir the milk into the melted chips.
- To add a chocolate top, spoon 3 tablespoon of melted chocolate onto each cooled cup or cookie. Allow to set.
- Store baked or chilled cookies covered and at room temperature for 4 days, refrigerate for 2 weeks, or freeze for 3 months. Defrost at room temperature, or microwave for 15 seconds, or re-heat in an oven.