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BreakfastSnacks

Breakfast Cookies

Servings: 7 cookies

Ingredients

  • 2 Tbls. ground flaxseed
  • 5 Tbls. warm water
  • 2 cups rolled oats
  • 1 cup favorite vanilla protein powder
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 8-9 pitted dates
  • 1/2 cup hot water
  • 1/2 cup peanut butter
  • 2 tsp. vanilla
  • 2 tsp. lemon juice
  • 2 Tbls. milk
  • Mix ins: pumpkin seeds, chopped nuts, coconut flakes, hemp seeds, dried fruit

Directions

  1. Flax ‘Egg’: in a small bowl whisk together ground flax and warm water and set aside about 10 minutes to allow to gel.
  2. Softened Dates: chop dates into tiny pieces and place in a separate small bowl, cover with hot water and let sit 5-10 minutes to soften. You can also blend these once softened for more of a paste, but we liked the texture of keeping them chopped tiny.
  3. Preheat oven to 350F.
  4. In a large bowl, mix together oats, protein powder, cinnamon and baking soda.
  5. In a separate bowl, mix together flax mixture, softened dates WITH their water, peanut butter, milk, lemon juice and vanilla. Stir wet ingredients into dry ingredients to combine. Stir in any desired mix-ins.
  6. Line a baking sheet with parchment paper and give a light spray of oil if available. Create 7 cookie mounds with the batter.
  7. Bake for 20 minutes, flip and bake another 10 minutes. Let cool and enjoy. Keep stored in sealed container for up to 5 days.

Notes

  1. You can use any nut butter or tahini instead of peanut butter, and can use almond flour instead of protein powder but you may need a little sweetener if not using a vanilla protein powder.
  2. You can make these cookies any size you like, but making 7 out of this recipe will create cookie sizes where 1-2 is plenty for a high protein and fiber breakfast meal.