PROTEIN BREAKFAST COOKIES (DAIRY FREE)

May 17, 2020 4 Comments

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!

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 Breakfast Cookies

Protein recommendation

The protein in these cookies comes from LIV Body Lean Vegan Protein in their NEW Frosted Oatmeal Cookie flavor – it worked just perfectly in these oatmeal cookies 😉 You can use my code NOEXCUSES for 20% off all LIV Body products! I also use their Marine Collagen for my skin, and joints.

Protein Breakfast Cookies

Sweetener substitutions

To sweeten these cookies, I recommend a calorie-free brown sugar alternative, such as Lakanto Golden Monk Fruit, Swerve Brown (available at Walmart), or Sukrin Gold. You can also use regular brown sugar or coconut sugar, but doing so will significantly increase the calories, carbs, and sugar per cookie.

Protein Breakfast Cookies

Other substitutions

I went with old-fashioned rolled oats in this recipe, but quick oats work too! Feel free to use certified gluten-free oats if needed. I also used one over-ripe banana, some almond butter (or nut/seed butter of choice), and unsweetened applesauce. You can totally swap the unsweetened applesauce for more almond butter, but this will increase the fat and total calories per cookie.

Egg whites help hold these cookies together, but my vegan friends can use two tablespoons of ground flaxseed soaked in one quarter cup of warm water (one flax egg).

Protein Breakfast Cookies

Optional ingredients

The ground cinnamon, baking soda, and pure vanilla extract are optional, but make these taste even better! Of course, you can get creative with the add-ins: dark chocolate chips, white chocolate chips, raisins, dried cranberries, shredded coconut… 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.

5 from 1 vote

Protein Breakfast Cookies (Dairy Free)

These Protein Breakfast Cookies are not only delicious, they're low fat, high protein, dairy-free, and easily made gluten-free and vegan.
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 cookies
Calories 85kcal
Author Sarah Wilkins, No Excuses Nutrition

Ingredients

  • 2/3 cup (80g) vegan protein powder I used LIV Body brand, code NOEXCUSES for 20% off
  • 1/2 cup rolled oats old-fashioned or quick
  • 1/3 cup calorie-free brown sugar alternative* I used a monk fruit blend that measures 1:1 like sugar
  • 1/2 tsp. baking soda optional
  • 1/2 tsp. ground cinnamon optional
  • 1 medium (130g) ripe banana mashed
  • 1/4 cup almond butter* or nut/seed butter of choice
  • 1/4 cup unsweetened applesauce* or more nut butter
  • 1/4 cup (2 large) egg whites*
  • 1/2 tsp. pure vanilla extract optional

Optional add-ins:

  • Dark chocolate, white chocolate, raisins, dried cranberries, coconut, etc.

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk together dry ingredients (through cinnamon) in a medium mixing bowl.
  • Mash banana in a separate bowl, then add to dry ingredients along with almond butter, applesauce, and vanilla.
  • Mix until combined then place dough in fridge for 20 minutes (optional, for thicker cookies).
  • Spoon dough onto a baking sheet lined with parchment paper (or coated with cooking spray) to make twelve cookies. I flattened the tops slightly with a wetted hand, but this is optional.
  • Bake in preheated oven for 12-15 minutes or until golden brown on the edges.
  • Let cool 10 minutes then enjoy! Leftovers will keep in the fridge in an airtight container at least a week, or in the freezer at least a month.

Notes

Calories (per cookie, minus add-ins): 85kcal, Fat: 3.6g, Sat fat: 0.4g, Carbs: 7g, Fiber: 2g, Sugar: 2g, Protein: 7g, Sodium: 110mg




4 Responses

Sarah Wilkins
Sarah Wilkins

April 26, 2022

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
Jazmine

April 26, 2022

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
Sarah Wilkins

March 09, 2022

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

Lynda
Lynda

March 09, 2022

Made these yesterday and as I did get them together, took some modifications! First, egg whites are listed under ingredients but not under instructions. I added with applesauce, banana, and vanilla and the batter was way to runny to form into cookies even after 20 min chill. Maybe beating egg whites first was needed. Added 1Tbl chia seeds, 1/4 C oat bran and 1/4C quick oatmeal. After another 20 min chill was firm to make cookies! Taste is good and ended up with 24. Think will try again and whip the egg whites before adding.

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