Experimental Cooking: Protein Packed Breakfast Cookies

Yesterday morning I spent a couple hours scouring the internet on an empty stomach, looking for a breakfast cookie that was actually healthy and didn’t require a ton of specialty ingredients. I didn’t consider 1/4 cup or more of sugar to be considered healthy and I was amazed when people said the cookie was high in protein when they had less than 2 grams per serving.

So I finally pried myself off the couch and went to work in the kitchen, challenging myself to make a healthier breakfast cookie. I concocted a cookie batter from various ingredients in my cupboard and hoped for the best!

The batter seemed a bit soft, but I put them in the oven anyway. After about 11 minutes, I was pleasantly surprised that they had maintained their shape.

They were fluffy in the center and slightly crispy on the edges (which is just how I like my cookies). The flavor was quite light and enjoyable. Next time I would probably not use the banana protein powder though, and keep it to vanilla (or maybe chocolate).  The peanut butter did not come through, so next time I’m going to try to add more vanilla and cinnamon to taste like a regular oatmeal cookie, or perhaps replace some of the Greek yogurt with more peanut butter. I liked the cookies with the chocolate chips the best (who wouldn’t). The next day these cookies still had great texture and they weren’t overly soft (nor did they harden) like some cookies can get when you use fruit puree.

I will label this recipe as a success and will make again – with less than 3 grams of sugar and 11 grams of protein for 2 cookies, these might come in handy as a quick snack for when the baby gets here (they say oats helps with milk production, right?)

Protein Breakfast Cookies Recipe

Makes 16 cookies, 8 servings (2 cookies a serving)

Ingredients:

  • 1/2 cup butter, softened (1 stick)
  • 1 egg
  • 2-3 tbsp sweetened or unsweetened fruit puree (I had apple sauce on hand, next time I may try it with mashed banana)
  • 1/4 cup Greek yogurt
  • 1/2 tsp vanilla
  • 2 tbsp nut butter
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 tbsp cocoa powder
  • 1/4 cup almond flour
  • 2 scoops protein powder (I have used whey protein, 1 scoop vanilla, 1 scoop banana, and all vanilla. Chocolate would be good here too)
  • 1 3/4 cup quick oats
  • Optional add-ins: chocolate chips, nuts, dried fruit, seeds, etc.
  • Optional: add in raw honey to taste

Fluffy batter (without the cocoa or oats), Batter ready to be spooned onto cookie sheet, and cookies in the oven to be baked

Directions:

  • Preheat oven to 350 degrees. Line a baking sheet with tinfoil or parchment paper
  • Cream butter
  • Add in the rest of the liquid ingredients (including yogurt and nut butter) and beat until well combined and slightly fluffy
  • Add in dry ingredient (except oats or add ins) and mix until combined
  • Mix in oats, followed by any additional add-ins
  • Spoon onto cookie sheet and bake 10-12 minutes until cookie starts to brown and is firm to touch

Here is an estimate of the nutritional breakdown, which may vary with ingredients used and additional ingredients added in.

Protein Breakfast Cookies
8 Servings/2 cookies

Calories 251
Total Fat 15.9 g
Saturated Fat 8.25 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.0 g
Cholesterol 65.2 mg
Sodium 276.3 mg
Potassium 202.1 mg
Total Carbohydrate 17.3 g
Dietary Fiber 3.2 g
Sugars 2.6 g
Protein 11 g

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2 thoughts on “Experimental Cooking: Protein Packed Breakfast Cookies

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