High protein breakfast cookies are the perfect addition to your weekly meal prep for a healthy grab and go breakfast. Packed with protein, fiber and healthy fats, these cookies are a great way to start the day.
Our weekday mornings start early and are packed full until the work day starts. My weekly meal prep is a non negotiable routine that helps our week run smoothly, and a big part of that is ensuring we have some sort of grab and go breakfast on hand for mornings when we don’t have the time (or desire!) to make a from scratch breakfast.
Protein and fiber are always my main focus when it comes to building a healthy meal. These healthy protein cookies pack in plenty of both with protein from the nut butter and plant based protein powder, and fiber from the chia seeds, ground flaxseed, and oats.
These cookies are the perfect meal prep addition because the recipe makes a large batch and they freeze beautifully. I love enjoying one or two with my morning coffee for a quick breakfast option.
Ingredients
Chia Seeds. Adds fiber and omega 3’s while also helping bind the cookies.
Ground Flaxseed. Like the chia seeds, the flaxseed also adds fiber to the breakfast cookies and helps bind the dough. Whole flaxseed can also be used in equal amounts.
Milk. I typically use whole milk, though any dairy free milk or water will also work.
Peanut Butter. I use natural peanut butter without any added sugar or oils. You can also use almond butter or tahini instead of peanut butter.
Pure Maple Syrup. Adds a touch of sweetness while keeping the recipe refined sugar free. Honey also works.
Vanilla Extract. Adds a depth of flavor to the cookie dough.
Vanilla Plant Based Protein. Whey protein won’t work here, but oat flour or almond flour can be used in place of the vanilla protein powder.
Unsweetened Shredded Coconut. I prefer to use unsweetened coconut to avoid additional sugar.
Oat Flour. Easy to make at home, simply blend rolled or quick oats in a blender until a fine flour is formed.
Rolled Oats. Quick oats also work.
Dates. Any dried fruit will work, but I love chopped dates because they give the cookies a bit of a caramel flavor.
Dark Chocolate Chips. Mini chocolate chips are my preference because I find they go further, though regular will also work. Cacao nibs can also be used in place of chocolate chips.
Pumpkin Seeds. I alternate what seeds I use in this recipe. Pumpkin seeds are my go to, but sunflower seeds also work well.
Cinnamon. Adds a subtle spiced flavor to the cookies while also supporting blood sugar regulation.
Baking Powder. Increases the volume and lighten the texture of the cookies.
Salt. Enhances flavor.
Variations
Cherry & Dark Chocolate. Substitute whole or chopped dried cherries for the dates.
Cranberry & White Chocolate. Substitute dried cranberries for the dates and chopped white chocolate or white chocolate chips for the dark chocolate.
Apricot & Walnut. Use chopped dried apricots in place of the dates and chopped walnuts instead of pumpkin seeds.
How To Make Breakfast Cookies
Preheat oven to 350F. In a large bowl, whisk together milk, chia seeds and ground flaxseed.
Stir in peanut butter, maple syrup and vanilla extract.
Add protein powder, oat flour, rolled oats, baking powder, cinnamon, salt, pumpkin seeds, chopped dates, coconut and chocolate chips.
Line a baking sheet with parchment paper. Scoop 1/4 cup portions of dough onto the baking sheet 1 1/2 inches apart. I like to use a large cookie scoop.
Flatten cookies with your fingers, wetting them slightly can help to prevent sticking.
Bake for 10-12 minutes until golden. Store in an airtight container for 3 days or for up to 3 months in the freezer.
High Protein Breakfast Cookies
High protein breakfast cookies are the perfect addition to your weekly meal prep for a healthy grab and go breakfast. Packed with protein, fiber and healthy fats, these cookies are a great way to start the day.
Ingredients
- 1 1/4 c milk
- 1/4 c chia seeds
- 2 tbsp ground flaxseed
- 1 c natural peanut butter
- 1/4 c pure maple syrup
- 1 tsp vanilla extract
- 1 c vanilla plant based protein powder
- 1 c oat flour
- 1 c rolled oats
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1/4 tsp salt
- 2/3 c unsweetened shredded coconut
- 1/2 c chopped dates
- 1/4 c mini dark chocolate chips
- 1/2 c pumpkin seeds
Instructions
- Preheat oven to 350.
- In a large bowl, stir together milk, chia seeds and ground flaxseed.
- Stir in peanut butter, maple syrup and vanilla extract.
- Add protein powder, oat flour, rolled oats, baking powder, salt, cinnamon, coconut, chopped dates, chocolate chips and pumpkin seeds.
- Line a baking sheet with parchment paper and place 1/4 c of cookie dough leaving 1 1/2 inch space between them.
- Use your fingers to flatten the cookies.
- Bake for 10-12 minutes until golden.
- Store in an airtight container for up to 3 days or in the freezer for up to 3 months.
Notes
Almond flour or oat flour can be used in place of the vanilla plant based protein powder. Whey protein will not work.
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