High Protein Breakfast Cookies (with 4 variations!)

High protein breakfast cookies with four different variations

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

Cuisine Miscellaneous

Keyword Breakfast cookies, Quick breakfast, School snacks

Prep Time 15

Cook Time 30

Resting Time 20

Total Time 1 5

Servings cookies

Calories 115kcal

Ingredients

Base Cookie

2 cups rolled oats (see note)
1/2 cup oat flour or similar (see note)
2 tbsp chia seeds
1/4 tsp salt
1.25 cups mashed ripe banana (approx. 3 medium bananas)
1/2 cup nut or seed butter (peanut, almond, sunflower, etc.)
1/4 cup honey or brown sugar, or maple syrup
1/4 cup tahini
2 large eggs
2 tsp vanilla

Chocolate Cherry

2 tbsp cocoa powder
1 cup dried cherries chopped (or other dried fruit) - 200 g
1 cup dark chocolate chips

Coconut Almond

1 cup shredded coconut
1 cup slivered almonds
2 tsp almond extract
2 tbsp water

Pe-Cran

1 cup pecan pieces or candied pecan pieces
1 cup dried cranberries
3 tbsp orange zest (approx 2 small oranges)
1/4 cup sesame seeds

Mexican

1 cup pepitas (hulled pumpkin seeds)
1/4 cup cacao nib pieces
1/4 cup hard caramel pieces (see note)
2 tbsp sesame seeds
1.5 tsp cinnamon

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition