oatmeal protein cookies

These Protein Cookies contain just 5 ingredients, are naturally sweetened and super simple to prepare! Best of all, this protein cookie recipe is easy to customize to your dietary and flavor requirements!

Protein Cookies {5 Simple Ingredients}

bananas

quick or old fashioned rolled oats

peanut butter (unsalted)

tbsp chocolate chips (mini)

Cooking spray (I use Misto)

Preheat oven to 350 degrees F. Line large baking sheet with unbleached parchment paper or silicone baking mat, and spray with cooking spray.

In a medium bowl, mash bananas with a fork. Add whey protein powder, oats and peanut butter; stir well to combine (batter's consistency will be runny). Add chocolate chips and give a few more stirs.

Spoon mixture onto prepared baking sheet (cookies don't spread, so shape them now) and bake for 12-14 minutes (depending on size). Cool on a cooling rack for 5 minutes.

https://content.jwplatform.com/videos/TvisacRY.mp4

These Protein Cookies contain just 5 ingredients, are naturally sweetened and super simple to prepare! Best of all, this protein cookie recipe is easy to customize to your dietary and flavor requirements!

Protein Cookies

These Breakfast Cookies are a healthy make-ahead breakfast that comes together in less than 30 minutes. They&#039;re soft, chewy and with 12 tasty variations, you&#039;ll have the perfect oatmeal breakfast cookie for every occasion! Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Oatmeal Breakfast Cookies - 12 Ways!

natural nut butter

coconut oil (, softened at room temperature)

honey

vanilla extract

cinnamon

sea salt

baking powder

almond flour (, can sub with gluten-free oat flour

coconut

gluten-free old fashioned rolled oats

dairy-free chocolate chips chocolate

flax seeds (optional)

chia seeds (optional)

hemp hearts (optional)

egg (room temperature (sub with flax-egg for vegan))

smooth pumpkin seed butter

pumpkin

coconut oil (softened at room temperature)

maple syrup or coconut nectar

tsp pure vanilla extract

tsp pumpkin pie spice

tsp sea salt

tsp baking powder

flour flour

old fashioned rolled oats (use gluten free as needed)

pepitas ((shelled pumpkin seeds))

cranberries

drippy tahini

coconut oil

almond flour

sunflower seeds

tbsp sesame seeds (plus more for garnish)

almond butter (or another nut or seed butter of your choice)

maple syrup (use sugar-free syrup

flour

gluten-free rolled oats (sub with medium square-shaped coconut flakes

strawberries

chocolate

butter

coconut nectar (or maple syrup/honey)

tsp vanilla extract

tbsp key lime juice (sub with regular lime as

lime

superfine almond flour (or finely ground oat flour)

coconut chips (optional, for garnish)

drippy almond butter (or another nut or seed butter of your choice)

golden monk fruit sweetener (or coconut sugar,

vanilla

tsp Himalayan pink salt

coconut flour

almonds

pecans

sugar chocolate chips (optional)

tbsp sesame seeds (optional,

maple syrup

tsp ground ginger

nutmeg

carrots (about 1 large carrot)

gluten-free old fashioned oats (sub

raisins

pecans (plus 12 optional pecan halves,

Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until combined.

Stir in the flour, followed by the coconut and oats and mix until everything is just combined. Fold in chocolate chips and any other add-ins you&#039;re using.

Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slightly. 

Bake in preheated oven for 10-12 minutes, or until edges are slightly brown and set.

Allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.

Base Cookie Version

Preheat the oven to 350F. Line a large baking sheet (or two if needed) with parchment paper and set aside. In a large mixing bowl, add the ground flaxseeds followed by the milk. Use a fork to stir until combined. Let the mixture sit for 5-10 minutes, or until it thickens to a gel-like consistency.Add the banana and use the back of the fork to mash well. Add the almond butter, maple syrup and vanilla and mix well to combine. Stir in the hemp seeds, baking powder, cinnamon, salt, shredded coconut and rolled oats. Mix with a silicone spatula or wooden spoon until all the ingredients are combined and the mixture resembles a thick cookie dough. Fold in 1/2 cup of preferred variety of mix-in. (Make a few different variations if desired). If the dough seems too dry, add more almond butter or maple syrup. If the mixture seems too sticky to handle, place the bowl in the refrigerator for 10-15 minutes to firm up slightly or add a little bit more shredded coconut or oats.Use a large cookie scoop or a large spoon to measure about 3 1/2 tablespoons of dough and place the dough round on the prepared baking sheet. Use your hands to shape the dough into an even round and press down gently with your palm (or the back of a spoon) to lightly flatten the top of each cookie. Leave at least a 1/2-inch space between each cookie. Press a few mix-ins into each cookie (to make them prettier - can make them all different or the same). Bake in the preheated oven for 17-20 minutes or until the cookies are just set. Remove the pan from the oven and let the cookies cool for 7 minutes before carefully transferring them to a cooling rack. 

Vegan Breakfast Cookies (Video Version)

https://www.youtube.com/watch?v=06eM4UgUpYo

Breakfast Cookies🍪2 Ways - Blueberry Chocolate🫐🍫 + White Chocolate Cranberry  

Full recipes + 12 variations (including a #grainfree version) ➡️ https://lifemadesweeter.com/breakfast-cookies/
 
ingredients 🍪(gluten-free + vegan)
▪️ground flaxseeds
▪️unsweetened almond milk 
▪️ripe banana
▪️nut / seed butter
▪️maple syrup + vanilla extract
▪️gluten-free rolled oats + cinnamon + baking powder

✨Add-ins:
Reel option 1:
▪️ df chocolate chips + dried blueberries 
Reel option 2 :
▪️df white chocolate chips + walnuts + dried cranberries

#breakfastcookies #cookies #cookiesforbreakfast #breakfast

Breakfast Cookies - 2 Ways

Oatmeal protein cookies are easy, vegan, &amp; gluten-free! Using peanut butter, flax, &amp; cinnamon, they make a yummy, &amp; healthy breakfast option!

Simple Oatmeal Protein Cookies

old fashioned rolled oats

apple sauce ((or mashed banana))

peanut butter ((or other nut butter))

flaxseed

chia seeds

Preheat the oven to 325°. Line a cookie sheet with parchment paper.

Mix together all 8 ingredients in a medium bowl until well combined.

Shape into 12 balls, and mash down with your palm to flatten into a cookie shape, arranging evenly on the lined cookie sheet. Each cookie is roughly a heaping ¼ cup of the cookie mixture.

Bake for 15 minutes in the preheated oven. Allow to cool, and serve!

Store in an airtight container for up to 7 days at room temperature.

https://www.youtube.com/watch?v=0YY-5yZ4EpU

Oatmeal protein cookies are easy, vegan, & gluten-free! Using peanut butter, flax, & cinnamon, they make a yummy, & healthy breakfast option! No butter required, these oat breakfast cookies are packed with protein, even my toddler loves them! They make a great finger food, and can even be made with leftover baby puree! Using one bowl, you can make these in less than 30 minutes! Toddlers love these for breakfast!

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Simple Oatmeal Protein Cookies

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