PROTEIN BREAKFAST COOKIES (DAIRY FREE)
I’ve made these Protein Breakfast Cookies so many times! They’re irresistibly delicious, super easy, and have awesome macros. Not to mention, these cookies are a great way to use up spotty bananas! The kids love them too, which is sad for me because each “Mommy can I have a cookie?” means one less cookie for mama. Oh well, at least I know they’re eating something healthy! They're also gluten-free, dairy-free, and egg-free.
Did you know? A high protein breakfast has been shown to increase energy expenditure (calories burned), boost satiety hormones to reduce appetite throughout the day, and improve blood sugar regulation (source).
Protein recommendation
The protein in these cookies comes from LIV Body Lean Vegan Protein in their Oatmeal Cream Cookie flavor – it worked just perfectly in these oatmeal cookies 😉 This pea protein has no artificial additives and has added probiotics and organic superfoods. You can use my code SARAHWILKINS for free shipping on all LIV Body products!
I have used anywhere between 60-80 grams of vegan protein powder in these cookies. Using less will result in a thinner, softer cookie; using more will result in a thicker, more chunky cookie!
If you use another type or brand of vegan protein powder, the end result may have a slightly different taste or texture. I cannot guarantee the result if using whey protein, casein, collagen, or any other protein powder than pea protein, because these protein powders all behave much differently!
Sweetener substitutions
To sweeten these cookies, I used this keto brown sugar substitute that's free of stevia and erythritol. I know some people are sensitive to stevia, and I'm personally sensitive to erythritol. That said, you can use any sugar free brown sugar alternative you like! Feel free to use regular brown sugar or coconut sugar, just know it will significantly increase the calories, carbs, and sugar per cookie.
Other substitutions
You can use either old-fashioned rolled oats or quick oats in this recipe! For these photos, I used quick oats. Feel free to use certified gluten-free oats if needed. I also used one medium over-ripe banana, some drippy almond butter (use nut or seed butter of choice), and unsweetened applesauce.
You can totally swap the unsweetened applesauce for more drippy almond butter, just know this will increase the fat and total calories per cookie. If your nut butter is very thick, you may need to add a couple tablespoons of water.
Optional ingredients
The ground cinnamon, salt, and pure vanilla extract are optional, but make these taste even better! I went with dairy free chocolate chunks in these cookies, but feel free to get creative with the add-ins: dark chocolate chips, white chocolate chips, raisins, dried cranberries, dried blueberries or cherries, shredded coconut, nuts… whatever your heart desires!
Here’s the printable recipe for these dairy-free Protein Breakfast Cookies! I hope you’ll rate this recipe and comment below if you try it 🙂
This post contains affiliate links and is sponsored by LIV Body.
13 Responses
Sarah Wilkins
Hi Christine,
I am wondering if maybe you used a different type of protein? Pea protein, which is what I used, is quite absorbent, whereas other proteins like whey blends and soy are less so. Collagen actually makes things more liquid! If using whey or soy, I would suggest using a little more protein powder or oats until you have a thick dough that can be formed into balls :) Hope that helps! Sarah
Christine
Just made these today. Love having a healthy higher protein option for a snack. For some reason my cookies were super liquidy and went completely flat. Nothing like the picture. What did I do wrong?
Sarah Wilkins
Hi Marguerite! Yes, so I updated the recipe for no eggs and it’s actually better ;) Sorry for any confusion there.
Marguerite
I see comments about 2 egg whites vs. a whole egg … but the ingredient list doesn’t show any type of egg at all. Am I missing something?
Sarah Wilkins
Hey Candace, in my experience baked sweet potato is the best substitute for banana but you could also try pumpkin or applesauce!
Candace
Can I omit the banana ? Or sub more applesauce ? This is exactly what I’ve been looking for :) thank you!
Michael Harrison
Yummy!
Sarah Wilkins
Hi Katie! I am so glad that worked for you! Yeah I only do the cartoned egg whites when I want to cut the fat a little – but if I have whole eggs I can’t bear to waste the yolk either ;)
Katie
Just made these and they are delish!! I omitted the sugar for an extra banana and just used 1 whole egg instead of 2 whites (I just hate wasting the yolk). Awesome texture and super tasty!
Sarah Wilkins
Hi Jazmine! Yes – for this one I would suggest PB powder and maybe just add a little more oats until the batter is thick like cookie dough. Peanut butter powder is less absorbent than pea protein (what I used). Hope that works for you!
Jazmine
Can collagen peptides or PB powder be subbed for protein powder? I’ve tried every protein powder under the sun (can’t stomach the tastes and harsh on my digestion).
Sarah Wilkins
Hi Lynda! I wonder did you use vegan protein or whey? I do notice that vegan proteins are WAY more absorbent than whey protein, so if you use whey it would definitely need more oats or less liquid. Hope that helps! Sarah
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Tami
May 28, 2024
Hi!
I’m post bariatric surgery and have food allergies… specifically nuts. Unfortunately seed butter is prohibitively expensive as well. Could grapeseed oil be used instead, or should I just use butter/ margarine? I know that will definitely raise fat content but at least not the sugar. (I never thought of using brown sugar, my partner used regular stevia with a different recipe..a bit flat but it’s the thought lol 🥰).
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Nutritionist Mom replied:
Hi Tami, you should be able to substitute butter or dairy free butter substitute for the butter. I would almost do half butter, half egg white or egg replacer since the nut butter does help bind the cookies together! SarahSent from my iPhone