Protein Breakfast Cookies

Close up shot of a Protein Breakfast Cookie broken in half on a white plate over a dark pink napkin.

Chewy and delicious, these Protein Breakfast Cookies are packed with healthy superfoods! And they're the perfect grab-n-go breakfast treat.

Course Breakfast

Cuisine American

Keyword breakfast cookies, high protein, keto cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 283kcal

Ingredients

1 cup shelled raw pumpkin seeds
3/4 cup flaked coconut
1/2 cup almond butter (or pumpkin seed butter for nut-free)
2 tbsp avocado oil or butter
1/3 cup granular sweetener (erythritol, allulose, or a mix)
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/2 cup unflavored whey protein powder
1/4 cup collagen protein powder
1/4 cup sugar-free dried cranberries (optional)
1/4 cup mini sugar-free chocolate chips (optional)

US Customary - Metric

Instructions

Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Lightly grease the mat.
In a food processor or chopper, process the pumpkin seeds and coconut until they resembles coarse crumbs with some larger pieces. Set aside.
In a large bowl, beat the almond butter and avocado oil until well combined, then beat in the sweetener. Add the eggs, vanilla, baking powder, and salt, and beat until smooth.
Add the pumpkin seed mixture and the protein powders and beat until a stiff dough forms. Stir in the cranberries and chocolate chips by hand until well distributed.
Using wet hands, form nine large balls of even size and place several inches apart on the prepared baking sheet. Press each one down to a 1-inch thick circle.
Bake 12 to 15 minutes, until the edges are set and lightly browned, and the top is just barely set. Remove and let cool completely on the pan.

Notes

Storage Information: Store your cookies in an airtight container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze them for up to 3 months.

Nutrition