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.
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 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.
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.