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).
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 SARAHWILKINS for free shipping on all LIV Body products! I also use their Marine Collagen for my skin, and joints.
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.
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 (can use 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.
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, 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.
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!
2/3 cup (80g) vegan protein powder (I used LIV Body brand, code SARAHWILKINS for free shipping)
1/2 cup rolled oats (old-fashioned or quick)
1/3 cup calorie-free brown sugar alternative* (I used one 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)
1/2 tsp. pure vanilla extract (optional)
Dark chocolate, white chocolate, raisins, dried cranberries or blueberries, coconut, etc.
*See blog post above for more substitutions.
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 no dry clumps remain (optional: place dough in fridge for 20 minutes for extra thick cookies).
Spoon dough onto a baking sheet lined with parchment paper (or coated with cooking spray) to make twelve cookies (optional: slightly flatten cookies with a wetted hand for smoother, more uniform cookies).
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.
Calories (per cookie, minus add-ins): 80kcal, Fat: 3.4g, Sat fat: 0.3g, Carbs: 7g, Fiber: 2g, Sugar: 2g, Protein: 6g, Sodium: 152mg
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