Breakfast Cookies

raw cookiesWhen J worked at home, I used to make a smoothie every morning and leave it in the fridge for him.

Once he got a job downtown, he didn’t want the hassle of drinking a smoothie.

I kept suggesting things for him to eat for breakfast, but the only things he wanted were prepackaged things. He didn’t want any prep work, reheating, etc.

Then I thought of breakfast cookies. I wanted to make them myself, both to save money and make sure they were healthy. I first tried the Fitnessista’s recipe, but found that I needed to adapt it to get the texture he wanted and to have them last all week. I make five giant cookies on Sundays. He takes them to work on Monday and eats them all week with a piece of fruit. Here is my recipe- which is still mostly Gina’s ๐Ÿ™‚

baked cookiesBreakfast Cookies– Makes 5 large cookiesย 

Preheat oven to 350

  • 2 cups oats
  • 2 scoops protein powder (any flavor)
  • 1/3 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup peanut butter
  • 1 egg
  • 1/8-1/4 cup almond milk (to desired texture)
  • 1/4 cup chocolate chips
  • 1/4 cup dried cranberries
  • I change it up every week, but not much. Sometimes I switch the fruit, use butterscotch chips, coconut, etc. Whatever strikes my fantasy ๐Ÿ™‚

I mix all the dry ingredients together, then the wet ingredients. I stir them until they’re cookie like texture, adding a little more almond milk or flour if necessary. Then I make the dough into five cookies with my hands.

Bake for 12-14 minutes, until the edges are brown. Leave on the cookie sheet for five minutes, then transfer to a cooling rack.

Now you have a healthy, protein filled breakfast for the week ๐Ÿ™‚ You can also try Gina’s original recipe. I don’t know why it didn’t work for me, maybe because the weather is so different in Portland than in Tucson.

Let me know if you try them!