22 Mar Recipe: Protein breakfast cookies
I’m not a huge advocate of protein powders, as I prefer whole-food sources of protein instead. However, they do have their uses—and healthier baking is one of them. These protein-packed cookies aren’t for every day but, as you can cook them in advance, they’re perfect for those mornings when you’re squeezed for time. I’ve found they’re a good tool to convert breakfast naysayers too!
Makes 8 cookies
2 cups gluten-free oats
60g vanilla protein powder
130g unsweetened apple puree (or 1 medium banana, mashed)
2 tbsp chia seeds
6 tbsp water
30g butter, melted
½ tsp vanilla extract
½ tsp cinnamon
½ tsp salt
Additions: ½ cup nuts, raisins, cacao nibs or a combination
1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
2. Mix the 2 tbsp chia seeds with 6 tbsp water and pop in the fridge for 5 minutes.
3. Meanwhile, combine the dry ingredients in a large bowl: gluten-free oats, protein powder, cinnamon and salt.
4. Add the wet ingredients one by one, stirring as you go. Start with the apple puree (or banana), the chia-water mixture, and then the vanilla extract. Finish with the melted butter.
5. Add your addition(s) of choice, and stir to distribute evenly.
6. Using your hands, divide the mixture into 8. First mould each eighth into a ball, then flatten to create a cookie shape. Place on the baking tray with a space between each cookie (they will expand slightly on cooking).
7. Bake for 15–20 minutes. The cookies are sufficiently cooked when they take on a beautiful, golden-brown hue.
Tip: these can be made vegan by replacing the butter with coconut oil.