Why do I need to mention the high protein breakfast cookies recipe? Let’s find out. After a nice holiday season with my family, it now feels like time to do re-evaluating our food. I’m certainly feeling the effects of the holidays, and I’m feeling like it’s time for a bit of a reset with my kids as well.
Though I’m diligent in making my kids eat lots of veggies and minimizing added sugar, I definitely often take the easy route with grain-based breakfasts and lunches.
My goal is to really focus on finding grain-free alternatives that my kids will actually eat so that we can work on having a less carb-heavy diet
(I know that grains were linked with my depression/gut health issues, and there is lots of auto-immune disease in their extended family which is also linked to poor gut health).
So here is my first kid-friendly breakfast recipe which is high protein breakfast cookies. It’s easy to make and has lots of protein (with all the essential amino acids), healthy fats, and even a tiny bit of veggies to help keep them (or you!) satisfied for hours. You can make the recipe nut-free as well.
Benefits Of Eating High Protein Cookies
- They are simple to create. There are many simple replacements available, and they are prepared using straightforward, everyday products. Additionally, high protein breakfast cookies are simple to assemble.
- There are several varieties. There are four separate versions here that can be used as starting points for a large range of further variations.
- They are fantastic. Of course, I’m going to say this, but they’re actually extremely good. Unfortunately, many of these ideas for breakfast bars, granola bars, and cookies fall short in terms of flavor.
What To Look For Making Protein Breakfast Cookies
First, you will make a flax egg by combining 1 tbsp ground flax with 3 tbsp of water. Then add your nut or seed butter of choice, baking soda, some Swerve/Lakanto, yacon syrup, vanilla, and salt to your processor and process until combined.
Scrape the mixture of protein breakfast cookies into a large mixing bowl and stir in coconut, hemp seeds, shredded carrot, and pumpkin seeds until well mixed.
Line 2 cookie sheets with parchment and scoop out 1 heaping tablespoon of mixture at a time, and roll into balls. Flatten gently to about 1/4-1/2″ thick with at least 1/2″ between cookies. Bake at 350F for about 15 minutes, until the edges begin to turn golden. Let cool on a cookie sheet and store, uncovered at room temperature.
High Protein Breakfast Cookies: Key Points To Consider
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Adapted from this recipe from Allergy Free Alaska
Recipe type: Breakfast
Cuisine: Vegan
Serves: 15-18
Ingredients You Need For High Protein Rich Breakfast Cookies
- 1 tbsp ground flax
- 3 tbsp water
- Also, 1 c nut or seed butter of choice (my favorite was almond/hazelnut butter but tahini is also very good)
- ½ tsp baking soda
- ⅓ c Swerve or Lakanto
- 1 tsp powdered vanilla or vanilla extract
- Moreover, pinch sea salt
- optional: 2 tbsp yacon syrup (my kids like things on the sweet side but feel free to omit if you don’t)
- ¾ c unsweetened shredded coconut
- ⅓ c hemp seeds for high protein breakfast cookies
- Also, ½ c (packed) shredded carrot*
- optional: ⅓ c pumpkin seeds
Also read: Roasted Red Pepper Pasta Sauce
INSTRUCTIONS YOU MUST FOLLOW TO MAKE THE COOKIES
- Preheat oven to 350 F
- Make the flax egg by mixing ground flax and water together. Set aside.
- Also, add nut/seed butter, baking soda, Swerve/Lakanto, vanilla, salt, and yacon syrup (if using) in a food processor and process until mixed.
- Scrape the mixture into a mixing bowl and stir in the remaining ingredients, including flax egg.
- Line 2 cookie sheets with parchment paper. Scoop out a heaping tablespoon of mixture at a time and shape it into a ball. Flatten gently on a cookie sheet until about ¼ – ½” thick, leaving at least ½” between cookies. The mixture will make about 15-18 cookies.
- Bake at 350 for about 15 minutes until the edges of the cookies begin to turn golden.
- Let cool completely before handling. Store uncovered at room temperature and enjoy protein breakfast cookies.
NOTES
*If you have kids who are suspicious of you putting veggies in their cookies, start with ⅓ c of finely shredded carrots and use a darker nut butter to better hide them.
Without any additional ingredients, the basic cookie recipe is purposefully rather simple. It includes every essential component that makes up the vast bulk of the cookie’s nutritional profile. Starting at this point, all variations and additions introduce important flavors and textures.
The basic recipe is rather simple, but you should be aware of a few key points, especially if you’re attempting to fulfill or modify certain dietary requirements.
Before we get too far into how to make (and modify) these breakfast cookies, I want to point out that they freeze really well, making them perfect for stockpiling or preparing for school or work lunches.
Personally, I also enjoy the texture they get while they’re still just a little bit frozen.
Also read: School Lunch Ideas For Picky Eaters
Conclusion
There is much space for experimenting with the changes provided, which result in different biscuits. I urge you to start with the same basic cookie and experiment with your own modifications and additions. I hope you’ll share any special combinations you enjoy in the comments section below.
Please take note that the high protein breakfast cookie breakdowns shown above are for one breakfast cookie (or 1/20 of the entire recipe).
This isn’t a lot of food; rather, it’s more like a hearty (and substantial) snack. You should probably consume these if you’re planning to use them as a complete meal replacement.
High protein breakfast cookies? Yes, and it’s a healthy decision too! These straightforward cookies are full of protein and fiber, have low added sugar, and are flexible enough to accommodate a wide range of additions and modifications. They are excellent for school lunches and snacks and also freeze well.
These were created with health in mind, and they do! They include a lot of fiber and 4-5 grams of protein per cookie, and you can simply alter the different nutritional components.