Protein Cookies

Start the morning right — with Protein Cookies! Loaded with cottage cheese, eggs, oats, whey protein, and quinoa flakes, this easy Protein Cookie Recipe is just the ticket for starting the day right, perfect breakfast cookies!

Pack these tasty breakfast cookies alongside snacking cheese, hard cooked eggs, and fruit for an easy Meal Prep Breakfast that really packs a punch! They are great with whatever mix-ins you choose.

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• Protein Cookies

Looking for a grab and go breakfast or snack that’s not overloaded with sugar, tastes good, and still packs some protein? Then these oatmeal Protein Cookies are the answer!

Loaded with 6 grams of protein in each breakfast cookie, they’re a great option for portable protein that costs a lot less than the bars and cookies you might buy at the store.

Why Make This

Homemade Protein Cookies are packed with wholesome goodness! With whole wheat, oats, and quinoa, these treats are packed with whole grains as well as protein.

This recipe is super versatile. You can control exactly what ingredients to add to these breakfast cookies. We like a mixture of dried fruit, dark chocolate chips, sunflower seeds, and nuts, but you can stir in whatever fruits, nuts, and seeds you have on hand.

DIY is less expensive. These are so much more affordable than the commercial protein cookies you might buy at the store. They are a great gift to take to a new mom.

Ingredients

Here’s what you’ll need to make Protein Cookies:

cottage cheese – I love baking with cottage cheese as an alternative to yogurt, milk, or buttermilk because of its high protein content. In a pinch, you can use one of those other dairy options if need be. Smaller curd cottage cheese will give you the best texture, but you can also blend larger curd if that’s what you have.

brown sugar – This is what I use to sweeten my breakfast cookies. You can also use honey or maple syrup if you prefer or sucanat as a brown sugar substitute. Regular white sugar works, too. If you use a liquid sweetener, you may need to add a bit more flour so the dough isn’t too wet.

applesauce – Applesauce is easy to keep on hand in ½ cup portions, either homemade applesauce you’ve frozen or the kind you buy in the little snack cups. This adds extra fiber and sweetness. You can also use mashed banana if you prefer.

eggs – Eggs add protein as well as lift to these protein cookies. If you are avoiding eggs, you can use a flaxseed meal egg substitute.

vanilla extract – This flavoring complements the other ingredients very well. You can also use almond extract or another flavor if you prefer. There are loads of different flavored extracts to choose from.

rolled oats – I like old fashioned oats, but you can use whatever you have on hand for breakfast cookies.

whole wheat pastry flour – The texture of whole wheat pastry flour keeps the cookie dough tender. It’s a whole grain without being too “wheaty”.

protein powder – My favorite is unflavored whey protein powder, but you can use whatever flavor you like so long as it complements the mix-ins you choose.

quinoa flakes – I love using quinoa flakes in baking! I swap some for some of the flour in muffins, waffles, and quick breads to boost the protein content in breakfast cookies. 

mix-ins – You can use whatever goodies you like to stir into these Protein Cookies, such as raisins, dried cranberries, chocolate chips, sunflower seeds, chopped nuts. If you want to use nut butter, such as sunflower seed butter or peanut butter, you can do that as well.

leavening – You’ll need baking soda, salt, and baking powder to help these protein cookies rise.

ground cinnamon – Ground spice, like cinnamon, adds a bit of warmth and flavor to the breakfast cookies. You can also use ground ginger or nutmeg if you prefer.

Variations

• Gluten free: to make these breakfast cookies gluten-free, subsitute Bob’s Red Mill 1-to-1 gluten-free baking mix for the pastry flour.
• Chocolate chip protein cookies: use chocolate protein powder and chocolate chips for the mix-ins.
• Birthday Cake protein cookies: use vanilla protein powder, cake batter extract, and a few sprinkles for mix-ins along with white chocolate chips.
• Peanut butter banana protein cookies: use mashed banana instead of the applesauce and add ¼ cup peanut butter for one of the mix-ins.
• Banana breakfast cookies: use mashed banana instead of the applesauce and add some banana extract for an extra boost of flavor.

Step-by-Step Instructions

Here’s how to make Protein Cookies:

• Preheat the oven to 350°. Line baking sheets with silpat mat or parchment paper.
• In a large mixing bowl, combine the cottage cheese, brown sugar, and applesauce. Blend well. Beat in the eggs and vanilla.

• In a second large mixing bowl, combine the oats, flour, whey protein, mix-ins, baking soda, salt, and baking powder. Stir well.
• Add the wet ingredients to the dry, and stir until well combined.

• Drop the batter by tablespoons onto the prepared baking sheets. Press each down with the bottom of glass dipped in water. Bake 10-15 minutes or until set. Cool on rack.
• Store breakfast cookies in an airtight container.

FAQs

More Meal Prep Breakfasts

This post was originally published February 10, 2010. It has been updated for content and clarity. See our first cookbook for a previously published recipe.