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.
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This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
