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    Home / Recipes / Breakfasts and Brunch

    Protein Breakfast Cookies

    Jun 23, 2022 · Updated: May 3, 2024 by Dee Dine · Affliate links disclosure.

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    Breakfast Cookies

    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.

    breakfast cookies with a bite.

    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.

    Jump to:
    • Why You Will Love These 
    • Ingredients
    • Mix-in Choices
    • Tools 
    • How to Make  
    • How to Store
    • Recipe Tips
    • FAQS
    • More Breakfasts
    • 📖 Recipe
    stack of breakfast cookies.

    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

    Ingredients

    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.

    overhead of ingredients to make breakfast cookies

    Mix-in Choices

    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

    Tools 

    • Bowl, spoon
    • Cupcake pan or mold

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    Breakfast Cookies

    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.

    Breakfast Cookies

    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.

    Recipe Tips

    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

    FAQS

    What Are The Healthiest Cookies to Eat?

    Breakfast cookies because they are high in protein, healthy fats, and many nutrients that jump start your day correctly.

    How Many Calories are in a Breakfast Cookie?

    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]

    More Breakfasts

    • 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!

    📖 Recipe

    breakfast cookies with a bite.

    Protein Breakfast Cookies

    Created by Dee Dine
    Protein breakfast cookies are made with 7 wholesome ingredients, completely oil-free, packed with protein and fiber, and not only taste great, but will keep you full and satisfied until lunchtime.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 10
    Calories 177 kcal

    Ingredients
      

    Dry ingredients

    • 2 ½ cups rolled oats
    • ¾ cups almond flour or all purpose, or GF all purpose, or oat flour
    • 1 teaspoon baking powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt

    Wet ingredients

    • 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
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    Instructions
     

    Prep

    • 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

    Make Cookies

    • 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 OR
      Use 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.

    Chocolate top

    • 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.

    Storage

    • 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.

    Video

    Notes

    Nutrition is for the cookie base, no chocolate topping or mix ins because you will be choosing your own.
    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.

    Nutrition

    Calories: 177kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 67mgPotassium: 160mgFiber: 3gSugar: 6gVitamin A: 48IUVitamin C: 1mgCalcium: 78mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Breakfasts and Brunch

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      Banana Oatmeal Cookies with Chocolate Chips (3 Ingredients)
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    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




    Breakfast Cookies
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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