High-protein breakfast cookies are a great way to start your day, especially if you have busy mornings and want a quick breakfast that you can grab on the go that will still keep you fueled and nourished.
Combining almond flour, almonds, pumpkin seeds, hempseeds and almond butter provides 10 grams of protein per cookie. Plus you’ll get fiber from rolled oats and all the nuts and seeds in these cookies provide healthy fat, both of which help to keep you feeling full for longer. Don’t have all of the exact nuts and seeds that we use here? You can easily swap in what you like, such as walnuts and sunflower seeds, or even use a different type of nut/seed butter instead of almond butter. Regardless, these high-protein breakfast cookies will be a great addition to your day, so give them a try and let us know your thoughts.
Related: The Healthy Loaded Oatmeal Cookie You’re Meant to Eat for Breakfast
ingredients
Dry:
Wet:
directions
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Pour the ground flax into a small bowl and stir together with 2½ tablespoons of water. Let sit for 5 minutes to thicken while you work on the rest of the recipe.
Add all of the dry ingredients (rolled oats, almond flour, baking powder, sea salt, sliced almonds, pumpkin seeds, and hemp seeds), except for the dried cranberries, to a mixing bowl and stir to combine together.
Combine the wet ingredients (almond butter, maple syrup and coconut oil) in another mixing bowl and stir together until well combined. Then pour in the thickened flaxseed mixture and stir all together making sure the flax is mixed in evenly.
Pour the combined wet ingredients into the dry ingredients, along with the dried cranberries. Stir everything together to combine. This makes a very sticky batter, so it can be easier to mix together with your hands instead of a spoon.
Use your hands to shape the batter into 10 cookies, around 2 to 3 tablespoons of batter per cookie.
Place cookies on the parchment-lined baking sheet, flattening them a bit with your hand.
Bake for 18 minutes or until cookies are lightly golden on top.
Let them cool for at least 15 minutes before enjoying!
Cookies can be stored in an airtight container on the counter for 2 days and then in the fridge afterward.