Protein Breakfast Cookies
Serves 85 mins prep25 mins cook
Who says you can't have cookies for breakfast?! These high-protein breakfast cookies are the perfect way to start your day without protein powder. I love grabbing them before a workout for some carbs and protein or pairing them with Greek yogurt for 30 grams of protein after my morning workout.
0 servings
What you need
Instructions
3 Preheat the oven to 325 degrees F. 0 Mix together all the cookie batter ingredients in a large bowl: [wprm-ingredient text="3/4 cup pure pumpkin puree" uid="0"], [wprm-ingredient text="1/2 cup peanut butter" uid="1"], [wprm-ingredient text="2 tbsp maple syrup" uid="2"], [wprm-ingredient text="2 eggs" uid="3"], [wprm-ingredient text="2 tsp vanilla" uid="4"], [wprm-ingredient text="1/2 cup oat flour" uid="5"], [wprm-ingredient text="1/4 cup flax seed" uid="6"], [wprm-ingredient text="1/2 tsp cinnamon" uid="7"], [wprm-ingredient text="1 tsp baking soda" uid="8"], [wprm-ingredient text="2 tbsp chia seeds" uid="9"], [wprm-ingredient text="1 tsp salt" uid="10"], [wprm-ingredient text="1 cup rolled oats" uid="11"], and [wprm-ingredient text="1/3 cup chocolate chips" uid="12"]. 1 Scoop out 8 balls and place them on a baking sheet. Press them down so they're about 1" thick. 2 Bake for 20-25 minutes or until set on the edges but still soft. We still want these underbaked (like any good cookie) because otherwise they can dry out. If you make smaller cookies, reduce the cooking time accordingly.View original recipe