While these are called Good Morning Protein Cookies, they aren’t just for breakfast. Make a big batch of these to snack on throughout the week! They’re soft, chewy and incredibly easy to make. You’ll make multiple batches a week because they’re just that good, and it doesn’t hurt that they’re also good FOR you.
I love this recipe because it’s super allergy-friendly. They’re naturally gluten-free since the flour that you would have in a traditional cookie is replaced with old fashioned oats and they can be nut-free if you use your favorite seed butter instead of peanut butter. Plus they’re vegan and dairy-free!
These cookies also live up to their name because they are definitely packed with protein. Oats, peanut butter, chia seeds, and even raisins are super high in protein to keep you full so you can go about your day with a growling stomach by 11 AM. The banana and honey add just enough sweetness to make these cookies super addictive.
Bite-sized protein treats are some of my favorite recipes to come up with. I love seeing which combinations are the best, and it doesn’t hurt that I have three eager taste testers at home! Some of my favorites are these Protein Balls, my Protein Cereal Bars, and these insanely delicious Breakfast Cookies. Every time I make any of these recipes my family is so stoked.
Another great thing about these Good Morning Protein Cookies is that you can make a couple of batches and then freeze the leftovers so you can have them ready to go whenever you want. Let me know in the comments if you make these and what you think!
Good Morning Protein Cookies
- 2 cups Old fashioned oats, gluten-free if you have an intolerance
- 1 banana, mashed
- 1/4 cup pumpkin puree or apple butter
- 1 cup nut or seed butter of choice (peanut butter, almond, cashew or sunflower butter work)
- 1/4 cup maple syrup or honey
- 1 tsp cinnamon
- 1 tbsp chia or hemp seeds
- 1/2 cup dried raisins or cherries
- 1/2 tsp kosher salt
- 1/2 cup chocolate chips, milk or dark
- Preheat oven to 325 degrees.
- Place all of the ingredients in a standing mixer or in a bowl to beat with a hand mixer and mix until throughly combined.
- Refrigerate dough for 30-60 minutes.
- Using a 1/4 cup ice cream scoop place mixture on a parchment or silicone mat lined baking sheet and use your palm to gently press into 1 inch thick circles.
- Bake cookies for 18-20 minutes or until starting to turn golden.
- Cool on ing sheet for 15 minutes and then transfer to rack to cool completely.