cookies for breakfast…i say why not?! i love cookies, always have and always will. just because i’m a health nut now doesn’t mean i don’t get down with some chocolate chip cookies. but because this blog is all about weight loss and living a healthy balanced life – i present to you healthy protein packed breakfast cookies that seem to go amazingly with a cup of coffee or tea!
but who am i kidding, these are great at all times of the day. healthy dessert, heck yes! post workout fuel, duh!
the combination of the vanilla protein powder and the ground flaxseed (which is packed with healthy fats and protein and fiber) will help you stay fuller longer. and when you’re losing weight that is exactly what you need and want!
check out the recipe below, comment below if you plan to make these!
Blueberry Protein Breakfast Cookies
yields: 24 cookies | cook time: 1 hour
2 cups old-fashioned rolled oats
1/2 cup whole wheat pastry
1/2 cup tls whey vanilla protein
1/3 cup ground flaxseed
2 tablespoons light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 ripe bananas, mashed
1 large egg, lightly beaten
4 tablespoons coconut oil, melted
3 tablespoons unsweetened almond milk
2 teaspoons vanilla extract
1 cup fresh blueberries
1/2 cup toasted sliced almonds
3 ounces dark chocolate, chopped
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the oats, flour, protein powder, flaxseed, sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, vanilla extract and almond milk. Add the wet ingredients to the dry and mix them until just combined. Stir in the blueberries, almonds and the chocolate until they are evenly dispersed.
Refrigerate dough for about 20 minutes. Scoop out the dough 2 tablespoons at a time and place it on a nonstick baking sheet, keeping the cookies 2 inches apart from each other. Bake for 12 to 15 minutes, then remove the sheet from the oven and let the cookies cool on the baking sheet.
These cookies are best when eaten the first or second day, but can be stored in a sealed bag or container for up to 5 days. I really like them stored in the fridge and you can freeze the dough ahead of time too. I suggest scooping out the cookies and freezing like that. Bake at the same temperature for a minute or so longer if frozen.
136 cals | 7g fat | 13g carbs | 5g protein