Power Protein Breakfast Cookies: A High-Fiber, Protein-Packed Snack for Sustained Energy
These Power Protein Breakfast Cookies are more than just a tasty treat—they’re a powerhouse of nutrients designed to support your body’s daily needs. With a blend of high-quality plant protein, healthy fats, and fiber, these cookies provide lasting energy to keep you going throughout the day, without the mid-morning crash. The combination of quinoa, seeds, and oats offers a steady source of complex carbohydrates, while the added flax seeds and avocado oil provide essential omega-3 fatty acids to support heart and brain health.
The antioxidants in dark chocolate and cranberries help combat oxidative stress, while the natural sweetness from coconut sugar, molasses, and a touch of honey provides a balanced, low-glycemic boost without spiking blood sugar. Flavored with cinnamon and cardamom, these cookies also have anti-inflammatory properties that can support digestive health and overall well-being.
Whether you’re looking for a breakfast that nourishes, a snack to fuel your afternoon, or something to bring on-the-go, these Power Protein Breakfast Cookies make it easy to enjoy a delicious, nutrient-dense option. And with a simple, quick prep, they’re an easy addition to your healthy eating routine.
Prep Time: 10 minutes
Bake time: 15-18 minutes
Makes: 36 cookies
Ingredients
2 cups Be Well by Kelly unsweetened chocho plant protein powder
1 ½ cup rolled oats
1 cup cooked quinoa
1 ½ cup Enjoy Life dark chocolate chips
1 cup dried unsweetened cranberries
¾ cup coconut sugar
1 cup sunflower seeds
1 cup pumpkin seeds
½ cup unsweetened shredded coconut
¼ cup flax seeds
1 tablespoon ground cinnamon
2 teaspoons kosher salt
½ teaspoon ground cardamom
1 ⅓ cup water
¾ cup avocado oil
2 tablespoons molasses
1 tablespoon maple syrup or honey
Directions
Preheat oven to 350F. Line three baking sheets with parchment paper.
In the bowl of a standing mixer, combine dry ingredients and mix until well combined.
In a medium bowl, whisk together the water, oil, molasses and maple syrup. Add the wet mixture to the dry and mix on low speed until thoroughly combined.
Using a ¼ cup measuring cup, place 12 scoops on each baking sheet. With wet hands, press each dough ball down to about ½-inch thickness. Sprinkle with a little bit of flaky sea salt. Bake for 15-18 minutes until slightly brown. Transfer to a wire rack and let cool completely. Store in the fridge up to one week, or in the freezer for up to 3 months.
Enjoy!
