These Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack but delicious enough for dessert! My favorite part about these cookies is that they are adaptable to whatever you have in your pantry…and each cookie packs in at least 5g of protein!
Sometimes after a long run I need a quick snack before I start my main post run and workout meal. The ingredients in these cookies are similar to a loaded bowl of oats but are much easier to eat when you need something quick!
These are also great for those days when you leave the house in the early mornings for appointments. Pack these to go and your problem solved. They won’t make a mess and they’re super healthy.
These cookies are made with wholesome ingredients like oats, almond butter, and seeds, and I love that they are free of, gluten, added oil, and refined sugars! Each cookie packs at least 5 grams of protein, so they also keep you full and energized. I added my new favorite Collagen powder which makes these cookies even more nutritious!
You can even top off your oats with them! Seriously amazing!
Even better, they’re infinitely customizable so you can modify them to your heart’s content!
Why you’ll love these breakfast cookies
Whole Food Ingredients! Every single ingredient in this cookie is good for you which means you can happily eat these cookies for breakfast, for a snack, or even dessert.
Incredibly delicious. When we hear flax egg, seeds, hemp, we often don’t believe whatever it is can taste good…..WRONG! This was my first time making a flax egg and to my surprise….magically delicious.
Delightfully chewy. If you’re like most people, you like chewy cookies. If not, sorry but you even if you like crunchy cookies, I promise you’ll love the crunchy bites of seeds combined with the chewiness of the dried fruit.
Pantry-friendly and easy to customize. You likely already have all the ingredients in your pantry. You can also get creative and mix and match your favorite ingredients to what you have on hand. I am all about using what I have in my cupboard.
Versatile. You all ready know you can eat them for breakfast since they’re titled Protein Breakfast Cookies, but they also make a GREAT afternoon snack, a great post- or pre-workout snack. We had them for dessert this past weekend! Yes even dessert!
How to make vegan breakfast cookies
This is actually my first attempt at making a flax egg. I am not vegan so I most often use eggs when I am baking but when you are out of eggs, you improvise and I loved the way these turned out.
The first thing you need to do is make your flax egg. Let it set while you prepare the remainder of the ingredients.
In a large bowl, stir together the dry ingredients: oats, coconut, salt, baking powder, baking soda.
In a medium bowl, whisk together the liquid ingredients until smooth and thick: almond butter, maple syrup, vanilla, and prepared flax eggs.
Pour the wet ingredients over the dry. Stir.
Add desired mix-ins (chopped nuts or seeds and dried fruit or chocolate chips).
Add hemp seeds if using.
Stir to evenly incorporate the mix-ins.
Scoop about 3 tablespoons of dough onto parchment paper-lined baking sheets and lightly flatten. Bake at 350ºF for 18-20 minutes, until lightly golden on the bottom. Cool the pans on a wire rack for 5 minutes, then transfer the cookies directly to the wire rack.
How to customize these cookies
This is the fun part! Make these with what you have in your pantry and with ingredients you love.
I am a big chocolate fan so most often I use mini dark chocolate chips, but I’ve also made these with you could dried fruit.
Personally I love the combination of chocolate and coconut, but if you are opposed to coconut, add more oats.
If you’re allergic to nuts, try hempseed butter, tahini butter, or sunflower seed butter. Both work great but be sure it’s creamy because the nut butter in this recipe replaces the oil. I personally love using almond butter but I have tried these with sunflower seed butter too. Both work great.
For the dried fruit mix-in, you could really use any variety you like. I used dried blueberries but raisins are my husband’s fave.
You can also use a combination of chocolate chips, nuts, and dried fruit. Or divide you’re dough and make some chocolaty and others fruity. The chocolate chip version is a favorite of mine. Remember to chop your nuts or seeds so you don’t get large pieces.
PROTEIN BREAKFAST COOKIES
INGREDIENTS:
- 2 tablespoons ground flaxseed meal
- 1 3/4 cups sprouted rolled oats or regular rolled oats
- 1/4 cup Collagen (I used this one)
- 1/2 cup (50g) unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup smooth, creamy variety of almond butter (can sub for any other creamy type)
- 1/3 to 1/2 cup pure maple syrup depending on your sweet tooth. I used 1/3 cup
- 1 1/2 teaspoons pure vanilla extract
Mix-Ins
- 1/2 cup dried fruit (or mini vegan chocolate chips) such as cranberries, currants, blueberries
- 1/2 cup (60g) pepitas, sunflower seeds, or nuts of choice chopped
- 1/3 cup (50g) hemp seeds (also called hemp hearts)
DIRECTIONS:
- Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 10-15 minutes to gel together.
- Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
- In a large bowl, mix together the dry ingredients: oats, Collagen9, coconut, baking powder, baking soda, and salt.
- In a medium bowl, mix together the wet ingredients: almond butter, maple syrup, vanilla, and prepared flax eggs. Whisk until smooth and thick.
- Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins (dried fruit, chopped nuts/seeds, and hemp seeds) using the spatula.If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
- Use an ice cream scoop or large spoon to scoop about 3 tablespoons of dough onto the prepared baking sheet, spacing them about 1/2 inch apart, 12 cookies per sheet pan (they don’t really spread). Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands.
- Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack. Store leftover cookies in an airtight container on the counter for 5 to 7 days, or in the freezer for up to 3 months.
What’s your favorite cookie?
Do you use Collagen?
If so, have you tried it in baked goods?
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