Superfood Peanut Butter Protein Breakfast Cookies are perfect to start your day or an after workout pick me up. Loaded with clean, healthy ingredients with the perfect balance of protein, fat, and carbohydrates.
Do you love oatmeal raisin cookies?
Yes? Well, now you can have them for breakfast. These cookies are soft, delicious and a balanced clean recipe.
I came up with this recipe because I took some gluten free oatmeal cookies into the gym and shared it with the other athletes. I was asked over and over if they were healthy. While they were gluten free and I made them with clean ingredients, they contained M&M’s, chocolate morsels and were meant for a dessert and not a healthy treat.
All those questions got me thinking that I needed to come up with a good for you protein packed cookie recipe. I mean I needed to, cause right oatmeal cookie.
These are super simple to prepare all you need is two bowls, a baking sheet, and some measuring cups and spoons. Add all wet ingredients in layers and whisk as you add each layer.
Then dump in the dry ingredients and mix. The batter is very thick and you almost need to mash everything to get it to mix together well. Add the raisins and cocoa nibs, and continue with the mixing until blended well.
I decided to make these into large cookies. These are almost 1/4 cup in size. once smashed down the cookies should be about 3″ round. You can push in additional raisins into each cookie if you love raisins. I love raisins so a few got jammed into a cookie or two before I sent them into the oven to bake.
- 1 cup instant gluten free oats
- 6 tablespoons almond flour
- 4 tablespoons tapioca flour
- 1 tablespoon + 1 ½ teaspoon coconut flour
- ½ teaspoon cinnamon
- 1½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 3 tablespoons vanilla whey protein powder
- ¼ cup cocoa nibs
- ½ cup raisins
- 1 tablespoon extra virgin coconut oil, melted
- ½ cup creamy organic peanut butter
- ¼ cup pure maple syrup
- ¼ cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat oven to 325° and line a large baking sheet with parchment paper.
- In a medium bowl stir together dry ingredients
- Whisk together coconut oil, peanut butter, pure maple syrup, milk and vanilla until smooth and then whisk in the egg.
- Stir wet ingredients into dry ingredients.
- Stir in cocoa nibs and raisins until blended throughout the batter.
- Form into large walnut size scoops and place on baking sheet.
- Gently press down and bake for 15 minutes.
- Transfer cookies to a rack to cool.
- Store in an airtight container for up to a week.