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    Home » Blog » Breakfast » Protein Breakfast Cookies + 15 Different Cookie Flavor Options

    Protein Breakfast Cookies + 15 Different Cookie Flavor Options

    April 19, 2020 by burntapple Leave a Comment

    Alright quarantine. This week I'm taking you on in an epic battle of the bulge. You and I have been craving things we've never craved. We sit a lot more. And we eat more. And you've ruined my exercise routine!

    So this week, I'm taking you on and going back to basics with (mostly) clean eating and higher protein options. Yeah too many carbs. Carbs get scared.

    I know I'm not alone in this. Many of us are kind of at a point that we are so over this. I talked to a family member who expressed she felt the same way. She is done sitting around, eating cheap sugary foods and feeling gross sitting around all the time. But she also just had her job furloughed too so money will be tight for her. She asked how she could accomplish her goals but also stay on the tight budget that she needed to.

    I came up with a suggestion: eat more cookies.

    She called me a few names.

    But then I told her no, seriously!

    1. These cookies have the same base but then you add in different ingredients you have on hand to make them different.
    2. Watch sale ads, etc (this week a 2 pack of fresh raspberries was only $1.98!) and use those to make different variations.
    3. Buy the other ingredients in bulk--a bag of coconut costs $5-7 but buying just the ½ cup you need to go along with the raspberries I made these cookies with cost $1.25!
    4. Protein powder: This is definetely the most expensive part of the recipe. When money is tighter I'll buy the smaller packets, or buy just what I need in the bulk section.

    I hope those tips help! Really these are simple and easy cookies that you can use whatever leftover fruit or ingredients you have around the house.

    High Protein Breakfast Cookies + Add In Options

    PART 1: COOKIE BASE (Use the base for any protein cookie version you make)

    2 ½ cups rolled oats (can substitute gluten free rolled oats)*

    ½ cup protein powder (we recommend using unflavored)

    ¼ cup flour (can use gluten free flour)

    ¼ cup cane or coconut sugar (can substitute Swerve)

    1 tsp baking powder

    ½ cup milk (can substitute non dairy)

    ¼ cup maple syrup, agave syrup or honey

    1 egg (can substitute flax egg)

    1 tsp pure vanilla extract

    2. PART 2: HEALTHY MIXINS (Optional! Throw in one of these optional healthy mixins if you would like to. Can be added to any base for any cookie).

    1-2 tbsp hemp hearts

    1-2 tbsp chia seeds

    1-2 tbsp flax

    1-2 tbsp brewers yeast

    3. PART 3: CUSTOMIZED COOKIE (Add these to the base of your cookie to customize the taste and flavor of your protein cookie).

    Raspberry Coconut: ½ cup fresh or frozen raspberries, ¼ cup shredded coconut and 1 tsp cinnamon

    Chocolate Chip: ½ cup dairy or non dairy chocolate chips

    Lemon Blueberry: 1 ½ tsp lemon zest (apx zest of one lemon) plus ½ cup fresh or frozen blueberries and ½ tsp cinnamon

    Carrot Cake: 1 cup shredded carrots, 2 tsp cinnamon, ¼ cup raisins or pineapple bits (raisins and pineapple optional)

    White Chocolate Cherry: ½ cup white chocolate chips, ½ cup dried cherries, ½ tsp cinnamon

    Cherry Limeade: ½ cup white chocolate chips, zest of one lime, ½ cup dried cherries

    Chocolate Butter: ½ cup peanut, almond, or other nut butter and ¼ cup cocoa powder

    Banana Bread: 1 mashed banana, 1 tsp cinnamon, ½ cup walnuts (nuts optional)

    Nutella: ½ cup Nutella

    Hawaiian: 2 cups mixed dried fruit (mango bits, pineapple bits, dried apricot, dried coconut bits), ½ tsp cinnamon

    Lemon Poppyseed: 1 tsp lemon zest (zest of one lemon), 2 tsp poppyseeds, 2 tsp lemon juice, 1 tsp ground cinnamon

    Zucchini Bread: 2 tsp cinnamon, 1 cup grated zucchini, ½ cup nuts or chocolate chips

    Pumpkin Chocolate Chip: 2 tsp pumpkin pie spice or cinnamon, ¾ cup pumpkin puree, ½ cup chocolate chips

    Apple Cinnamon: 1 tsp cinnamon, 1 cup grated or finely diced apples

    Gingersnap: Replace maple syrup with molasses. Add ¼-1/2 cup finely diced candied ginger to taste and 1 tsp cinnamon

    PART 4: MAKE THE COOKIES

    Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper.

    In a bowl, stir together the base of the cookie until smooth. Add in a mix in (part 2) if desired. Fold in part 3 into your cookie base until well incorporated. If mixture is too crumbly, stir in 1-2 tbsp water.

    Drop approximately ¼ cup of batter onto the cookie sheet per cookie, leaving some space in between cookies. Press down lightly on the dough to flatten slightly.

    Bake at 350 degrees for 15-18 minutes or until browned. Remove from oven and allow to cool for several minutes on cookie sheet before moving to cooling rack to finish cooling completely.

    Makes 12 cookies. 1 cookie=1 serving

    *You can substitute instant oats but rolled oats are most preferred for this recipe.

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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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