High Protein Breakfast Cookies (with 4 variations!)
Cookies for breakfast? Yes - and it's actually a healthy choice! These simple cookies are packed with protein and fiber, low in added sugar, and easily modified with all kinds of different add-ins and variations. They also freeze well, and are great for school lunches and snacks.
Course Breakfast, Snack
Keyword Breakfast cookies, Quick breakfast, School snacks
Prep Time 15minutes
Cook Time 30minutes
Resting Time 20minutes
Total Time 1hour5minutes
2cupsrolled oats(see note)
1/2cupoat flouror similar (see note)
1.25cupsmashed ripe banana(approx. 3 medium bananas)
1/2cupnut or seed butter (peanut, almond, sunflower, etc.)
1/4cuphoneyor brown sugar, or maple syrup
1cupdried cherrieschopped (or other dried fruit) - 200 g
Combine the dry ingredients in a large bowl (or stand mixer bowl). Mix thoroughly.
Add the mashed banana and liquid ingredients. Mix well.
Add your mix-in ingredients and combine thoroughly.
Allow the batter to sit for 15-20 minutes. Preheat your oven to 350°F (177°C).
Portion out heaping tablespoons of batter on lined cookie sheets. Note that the cookies will not spread much. Bake for 30 minutes. Cool, and store at room temperature, or in the fridge for freezer for a longer term.
Oats - This recipe calls for rolled oats, but you can substitute quick oats as well. Quick oats will be thinner and contribute less texture to the finished cookie. They also require a shorter rest period to hydrate (5-10 minutes instead of 20).Oat Flour - If you prefer a softer, less chewy cookie, you can use a larger proportion of oat flour to whole oats. Consider 1 cup of oats and 1.5 cups of oat flour.NB: You can make your own oat flour by blitzing rolled oats in a high speed blender or food processor.Hard Caramel - You can make hard caramel at home fairly easily. This method from Food52 is a good, simple option. If you prefer, you can substitute a different ingredient with a caramelized flavour.