Go Back
–+ servings

Protein Breakfast Cookies

Print Recipe

Ingredients

  • 1 cup Bob's Red Mill gluten free oats
  • 1 cup Bob's Red Mill Gluten-Free 1-to-1 baking flour
  • ⅓ cup of Bob's Red Mill Vanilla Protein Powder Nutritional Booster
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup peanut butter
  • 1/2 cup coconut sugar or sweetener of choice
  • 1/2 cup melted coconut oil
  • 1 flax egg 1 tablespoon ground flaxseeds with 3 tablespoons warm water
  • 1/4 cup coconut milk
  • ¼ cup of pecans or nut of choice
  • ¼ cup of hemp seeds or seed of choice
  • ¼ cup of dried blueberries or fruit of choice

Instructions

  • In a small bowl add 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water and let set for 3-5 minutes.
  • In a medium bowl add the oats, Gluten-Free 1-to-1 flour, vanilla protein booster, cinnamon, sea salt and baking soda and mix together
  • In another medium to large bowl add peanut butter, maple syrup, coconut oil, flax egg and non-dairy milk and mix together
  • Then add dry ingredients to the wet ingredients and mix well
  • Fold in pecans, hemp seeds and dried fruit
  • Cover and chill dough for 30 minutes
  • Press dough into cookie shapes and lay flat on a baking sheet
  • Bake at 350 degrees Fahrenheit for 18 minutes and then let cool for 3 minutes before enjoying
  • Store in an air-tight container in the refrigerator and eat within 1 week
  • The cookies will be a bit crumbly right out of the oven, however they firm up in the fridge!
Servings: 12