Breakfast is a tough time of day for a lot of families. Trying to get everyone ready and out the door is a chaotic norm in many households. Trying to create a nourishing breakfast is almost impossible.
Breakfast has always been my most important meal of the day. Without it, I crumble. Like a cookie. Wait…did someone say breakfast cookie?
Nut Butter Protein Breakfast Cookie
In my quest to help busy families find easy, delicious recipes that they love, I decided to craft an on-the-go breakfast cookie that can be made in large batches. This saves times, money, and sanity while providing much needed nourishment at the start of the day.
Packed with protein, these breakfast cookies taste like a treat. Hence why kids love them and beg for more! Don’t feel guilty about these cookies. let your kids have at them!
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- 1 cup nut butter (I looooove this brand)
- 1 large egg
- 1 egg white
- 2 tablespoons applesauce
- 1/4 cup hemp protein powder (this is the one that I liked)
- 1 cup gluten free oats (or regular if you do not have a sensitivity) - this brand is also GMO free
- 1 cup organic sugar (you can try subbing honey but I personally wasn’t thrilled with the result – it was not the right texture)
- 1 teaspoon baking powder (aluminum free of course)
- 1/4 cup raisins, cranberries, or another tasty add-in
- Preheat oven to 350 degrees F.
- Line a cookie sheet with unbleached parchment paper or grease with coconut oil.
- In a medium bowl, combine the nut butter, eggs, and applesauce. Mix until smooth. (I like to use a stand mixer and hand blender due to the nut butter).
- In a second bowl, combine the hemp protein powder, oats, sugar, and baking powder. Mix well.
- Slowly add the dry ingredients into the wet ingredients, stopping to mix often.
- Once everything is incorporated, add in the raisins, cranberries, or other add-in you selected.
- Rub some coconut oil on your hands to prevent sticking then roll the cookie dough into balls about the size of a half dollar.
- Press the center of each cookie lightly with a fork to get that criss-cross look.
- Bake 10 minutes or until the cookies are slightly soft in the center but crispy on the outside.
- Let the cookies cool then EAT. ALL. THE. COOKIES!
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 70 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 9mg Sodium: 48mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 3g