High Protein Breakfast Cookies

Some days I just want something sweet for breakfast, but don’t want to have to cook anything. These high protein breakfast cookies are perfect for those kinds of days. They are a perfect on-the-go breakfast that you can bring along on transit and enjoy. My kids love these for after a workout.

Ingredients for Breakfast Cookies

Oats, nuts, nut butter, cranberries, and other cookie ingredients all combined to make the perfect cookie.

Ingredients List for Breakfast Cookies

• 1 cup walnuts
• 1 ½ cups rolled oats (not instant)
• ⅓ cup rice flour
• 2 tablespoons tapioca flour
• ½ cup ground flax seeds
• 1 teaspoon baking soda
• ⅓ cup brown sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup almond or peanut butter
• 1 egg
• ¼ cup vegetable oil
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup dried cranberries
• 1 cup semi-sweet chocolate chips

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Other Breakfast Ideas you will Like

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The Nuts and Oats

The first step to getting these cookies going is to get the nuts and oats ready.

• Add 1 cup of walnuts to a food processor.
• Blend so the nuts break up a little.
• Add 1 and 1/2 cups of rolled oats (not instant) to the processor.
• Blend to break down the oats.
• Add 1/3 cup of rice flour, 1 teaspoon baking soda, 1/3 cup brown sugar, 1/4 teaspoon salt, and 1 teaspoon of cinnamon.
• Pulse to combine.

The Wet Ingredients

We can now get the wet ingredients going.

• Add 1 egg to a bowl and using a whisk, whip it well.
• Add 1/4 cup vegetable oil and 1/4 cup maple syrup to the bowl.
• Mix them in well, so they are evenly distributed.
• Add 1 teaspoon of vanilla essence and mix that in well.

The Cookie Dough

Let’s make the cookie dough.

• Add all the dry ingredients to the wet.
• Using a spatula mix them together to form a cookie dough.
• Add 1/2 a cup of dried cranberries to the cookie dough.
• And add 1 cup of white chocolate chips to the bowl as well.
• Mix them in so they are evenly distributed.

Baking the Breakfast Cookies

Let’s get the cookies baked.

• Preheat the oven to 350 degrees F.
• Line a baking tray with parchment paper.
• Using an ice cream scoop, make the cookies so they are all the same size.
• Place them onto the baking tray.
• Bake them for 15 minutes.
• Remove them from the oven and allow them to cool on the baking tray for 2 minutes then transfer them to a cookie rack to cool down completely.

Substitution

I love these cookies and make them often. I change things around from time to time to keep them fresh.

• Try replacing the rice flour with buckwheat flour. This changes the flavour a little bit.
• Don’t like dried cranberries? Use raisins instead.
• I use dark chocolate chunks in place of white chocolate chips and that totally changes the flavour.
• Replace the walnuts with pecans or even almonds and you have a whole different cookie.
• Not a peanut butter fan? Replace it with almond butter.

Tried and Liked the Recipe?

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