Although, I plan my meals for a month, I am really not good about following through with making breakfast. You see, after nearly a decade of our children being our early (read: insanely early) morning alarm clocks, we are now taking great advantage of their ability to make their own breakfast. Which grants us a few extra
minutes hours of sleep. It’s the little things, folks!
Well, if truth be told, there’s only one or two days a week that I really make breakfast. On the other days, it’s pretty much grab ‘n go or make-it-yourself. I try to have some things that the kids can fix or gather for themselves. Usually, they have oatmeal, yogurt and fruit, cereal, scrambled eggs, or even last night’s dinner. For some reason, my kids like leftovers for breakfast. Hmm….
What about the parental unit? Well, usually, we have a protein smoothie or eggs of some sort. But the other day, we were discussing the breakfast cookies that we used to purchase at local coffeehouses. While I am sure they are still available, I thought I should be able to come up with something similar. There was one stipulation: it needed to be packed with protein and fiber.
So, I began to scour various websites and Pinterest looking for a breakfast cookie that wasn’t laden with sugars and other highly processed ingredients. Taking inspiration from several recipes, I came up with something that we enjoyed, although the kids thought it should be sweeter! Try it out and let me know what you think. Consider stirring in crasins or other dried fruits, various types of nuts and/or seeds, even a few chocolate chips!
High Protein (& fiber) Breakfast Cookies
*Updated to add a bit more oats, sweetener and dried fruits!
- 1/2 cup ground flax seed, mixed with 1 1/2 cups of water
- 2 tablespoons of Chia seeds
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 scoops vanilla whey protein powder
- 1/2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons of cinnamon
- 1/4 cup dried cherries, raisins, or craisins
- 3 tablespoons of coconut flakes
- 1/2 cup sunflower seeds or pepitas (pumpkin seeds)
- 1/2 cup nut butter (almond, peanut, etc.)
- 3 eggs
- 2 tablespoons of agave, honey or maple syrup
- 2 tablespoons of brown sugar
- 3/4 cup unsweetened applesauce (mashed banana or pumpkin)
- 2 tablespoons coconut oil, melted
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees and prepare cookie sheets (spray, parchment paper, etc). Mix ground flax seed and chia seeds (ground or unground) with water. Set aside for a few minutes to thicken. Mix dry ingredients together in a large bowl.Whisk together all wet ingredients in a small bowl. Pour wet into dry and mix with a spatula until just incorporated.Drop cookie dough onto baking sheet, 2-3 inches apart. Bake for 12-15 minutes. Allow to cool for a couple of minutes before transferring to wire rack. Makes aprx. 18 breakfast-sized cookies or 36 regular-sized cookies. These freeze well, too!