Protein Packed Monster Breakfast Cookies (grain, egg, and nut free)
Try this Protein Packed Monster Breakfast Cookies (grain, egg and nut free) recipe.
Try this Protein Packed Monster Breakfast Cookies (grain, egg and nut free) recipe.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar
- 3 tablespoons boiling water
- 1 tablespoon flax meal
- 1 cup sunbutter creamy sunflower seed spread
- 2/3 cup unsweetened & finely shredded coconut (i use let’s
- 1/3 cup hemp seed
- 1/4 cup mini chocolate chips (or cacao nibs or carob chips
- 1/3 cup desired seeds or raisins optional
- Carbohydrate 2.48037499991989 g
- Cholesterol 15.2515625 mg
- Fat 5.89923562488306 g
- Fiber 0.08957812242088 g
- Protein 0.120468437449267 g
- Saturated Fat 3.65722296873984 g
- Serving Size 1 1 -20 cookie (13g)
- Sodium 68.5904434891394 mg
- Sugar 2.39079687749901 g
- Trans Fat 0.410227624993788 g
- Calories 63 calories
Step-by-step
- Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
- Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes.
- Using an electric mixer, cream the SunButter, palm sugar, maple syrup, and vanilla.
- Beat in the baking soda and sea salt, and then stir in all other remaining ingredients (don’t forget the flax meal slurry!).
- Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart.
- Using the tips of your fingers, gently flatten the dough until it is about 1/2 inch thick.
- Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges.
- Leave cookies on the baking sheet to cool.
- When the cookies are cool and are firm, transfer them to a plate lined with a paper towel (this will help draw out the excess oils from the SunButter).
- Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.
My Go-To Energy Boost: Protein Packed Monster Breakfast Cookies
Mornings are chaotic, aren't they? Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before heading to work myself, I often find myself grabbing whatever's quickest and easiest for breakfast – usually something far from nutritious. For a long time, that meant sugary cereals or processed pastries, leaving me feeling sluggish and craving a proper meal by mid-morning. Then I discovered these Protein Packed Monster Breakfast Cookies. They're the perfect solution for busy mornings like mine, providing sustained energy and a delicious taste that keeps me satisfied until lunch.
The beauty of this recipe is its simplicity and adaptability. I created it out of necessity – I needed a healthy, portable breakfast that didn't involve grains, eggs, or nuts (due to allergies in my family), and could be prepared ahead of time. It’s so versatile! I love experimenting with different combinations of seeds, dried fruit, and chocolate chips. Sometimes I add a handful of chopped dates for extra sweetness and fiber, other times I opt for crunchy cacao nibs for a more intense chocolatey flavour. The base recipe remains the same, but the variations are endless, allowing you to tailor the cookies to your own preferences and dietary needs.
Why these cookies are my breakfast superhero:
- Quick and easy: The recipe comes together in minutes, and the cookies bake quickly. I usually make a big batch on the weekend and store them in a single layer on a plate on the counter – perfect for grab-and-go breakfasts all week long.
- Portable and convenient: I can easily toss a couple of cookies into my bag for a healthy snack or breakfast on the go. No more searching for a healthy option at the office!
- Nutrient-rich: These cookies are packed with protein, healthy fats, and fiber, giving me sustained energy without the sugar crash. The combination of seeds and sunflower seed butter provides a wonderful balance of nutrition.
- Delicious and satisfying: They're surprisingly delicious! The perfect combination of sweet and slightly salty, with a satisfyingly chewy texture. Even my kids love them!
- Allergy-friendly: This recipe is naturally grain-free, egg-free, and nut-free, making it a safe and delicious option for those with dietary restrictions or sensitivities.
These cookies aren't just for breakfast, either! They're fantastic as an afternoon snack to stave off hunger pangs, a post-workout treat to refuel my body, or even a dessert (yes, really!). The possibilities are endless. They are the perfect balance of healthy and indulgent, and the fact that they can be prepped ahead of time makes them an essential part of my busy life. Give them a try, and I guarantee they’ll become your new go-to breakfast (or snack!) staple too!
Tips for success:
- Don't overbake the cookies – they should be golden brown around the edges but still slightly soft in the center.
- Let the cookies cool completely on the baking sheet before transferring them to a plate to prevent them from breaking.
- Storing them uncovered on a plate helps them crisp up and prevents them from becoming soggy. Air circulation is key!
- Experiment with different add-ins! The possibilities are endless!
