High Protein Breakfast Cookies Recipes

HEALTHY GLUTEN FREE BREAKFAST COOKIE RECIPE

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a medium size bowl, mix together the gluten free oats, gluten free oat flour, baking powder, cinnamon, and protein powder.
• In a separate bowl combine the eggs, melted coconut oil, honey, and vanilla. Combine dry ingredients with wet ingredients.
• Add in mix ins of your choice. I used dark chocolate chips, shredded unsweetened coconut and pumpkin seeds.
• Using a tablespoon, portion into 12 balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.
• Bake for 9-12 minutes. Tops should still be gooey, bottoms only barely browned. ENJOY!
• Store breakfast cookies in an airtight container in the fridge for up to two weeks.

HIGH PROTEIN TEFF BREAKFAST COOKIES

Steps:

• Preheat oven to 350.
• Add the banana to a mixing bowl and mash with a fork until big lumps are gone.
• Add egg, peanut butter, vanilla, maple syrup, and melted butter and mix to combine.
• In a separate bowl, mix all the remaining ingredients except the chocolate and chopped walnuts. Add the mixed dry ingredients to the wet ingredients and stir to combine. Add the chopped walnuts and chocolate and stir to combine once more.
• Using two spoons, drop about 1.5 tablespoons of batter onto a parchment lined cookie sheet. The cookies will stay pretty much where they land, so flatten them out a bit into a cookie shape.
• Bake for 10-12 minutes.

HIGH PROTEIN BREAKFAST COOKIES RECIPE

Steps:

• First measure the chia seeds and 1/4 cup Premier Protein Banana into a small dish. Let this hang out for about 5-10 minutes. This will allow the chia seeds to swell.
• Next mash the bananas in a small bowl.
• Then measure out the whole oats, pecans and chocolate chips in a bowl.
• Then add the chia seeds mixture and the bananas together and mix well.
• Pour in the 1/2 cup Premier Protein with the chia seeds and banana mixture.
• Add the wet ingredients to the dry and mix. Let this sit there for about five minutes to let the oats soak up the liquid.
• Now form in to small circles on a cookie sheet lined with parchment paper and sprinkle a little cinnamon on top.
• Bake at 350° for about 15 minutes. Flip over and bake for another 2 minutes if you want them firm on both sides.
• Store in an air tight container in the fridge for up to four days.

HIGH-FIBER, HIGH-PROTEIN BREAKFAST BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray.
• Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish.
• Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top.
• Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

HEALTHY BREAKFAST COOKIES AND BARS - FIBER, PROTEIN, AND FRUIT!

Steps:

• Preheat oven to 350°F.
• Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
• In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
• Add baking soda and baking powder to the yogurt mixture. Mix well.
• Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
• Add raisins and mix to combine.
• Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
• Bake at 350°F for 15-18 minutes. Makes 24 cookies.