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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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. Be sure to check out these other oats recipes.
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
I typically substitute cottage cheese for some of the dairy and use quinoa flakes and whey protein for some of the flour in my regular recipes.
That really depends on you and your nutritional needs. We all vary so much! That said, we’ve tried to pack as much nutrition into these breakfast cookies without losing taste or texture.
Breakfast cookies are baked like cookies, but have a bit more nutrition and less sugar to help give a more nautral boost of energy first thing in the morning.
More Meal Prep Breakfasts
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Protein Cookies
Equipment
- large mixing bowl
- wire whisk
- parchment paper
- heavy duty sheet pan
- wire rack
Ingredients
- ½ cup cottage cheese
- ½ cup brown sugar
- ½ cup applesauce
- 2 egg
- 2 teaspoon vanilla extract
- 2 cup rolled oats
- 1 ½ cup whole wheat pastry flour
- ½ cup whey protein
- ½ cup quinoa flakes
- 1 cup mix-ins, such as dried cranberries, raisins, chocolate chips, sunflower seeds, chopped nuts, pepitas
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°. Line baking sheets with silpat mat or parchment paper.
- In a large mixing bowl, combine cottage cheese, brown sugar, and applesauce. Blend well. Beat in the eggs and vanilla.½ cup cottage cheese, ½ cup brown sugar, ½ cup applesauce, 2 egg, 2 teaspoon vanilla extract
- In a second large mixing bowl, combine the oats, flour, whey protein, quinoa flakes, salt, cinnamon, baking powder, and baking soda. Stir well.2 cup rolled oats, 1 ½ cup whole wheat pastry flour, ½ cup whey protein, ½ cup quinoa flakes, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda
- Add the wet ingredients to the dry as well as the mix-ins, and stir until well combined.1 cup mix-ins, such as dried cranberries, raisins, chocolate chips, sunflower seeds, chopped nuts, pepitas
- Drop the batter by tablespoons onto the prepared baking sheets. Flatten each cookie dough ball with a glass that has been dipped in water. Bake 10-15 minutes or until set. Cool on rack.
- Store cookies in an airtight container.
Notes
- Gluten free: substitute 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.
Nutrition
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.
Carla
Made these last night and of course did not wait to test them. Everyone was good with them but I doubt they will eat them for breakfast–I might. We will definitely make more but use them as a healthier/filling snack. I used canola oil since that is what I had. Due to lack of sesame seeds and a nut allergy I used toasted wheat germ (my stand in for “nutty” taste) and sunflower seeds. I saved my dark chocolate chips since I want to use them in one of your other recipes and used mini choc chips instead. 😉 I’ll definitely track down some sesame seeds. What difference in texture does coconut oil make as I’ve never used it—that and I’m leary due to nut allergy (although I haven’t seen a problem with coconut before). I might try to cut back on the oil a smidgen as I use flax a lot and the oil in it often lends to a decrease in other recipes . .. to ponder.
Shirlene
Made these cookies today and yum! 4 yr old is eating them like no tomorrow. I did modify a bit like some of the ladies above and cut the brown sugar to 1/2 cup light brown and replaced the oil with unsweetened applesauce, used raw wheat germ in place of flax seed meal, used whole wheat flour and Iodized sea salt. These came out like a soft pillow. I thought they would spread out and be a bit crispy after seeing the picture (are they suppose to come out crispy?). I will definitely make these again with variations on the add in’s. I used dried cherries , semisweet choc chips and almonds, taste like a choc covered cherry! Thanks for sharing.
Jessica
@Shirlene, changing the sugar and oil and other items will definitely change the texture. 😉
Candy J.
I’m going to try these for me picky 4 and 6 year old boys!
Stacy
I made the breakfast cookies yesterday and they were very good. Thanks! I used everything you said except I didn’t have whole wheat pastry flour, so I used white pastry flour + white whole wheat flour (2:1), and I substituted sunflower seeds for the pepitas. I was also thinking of ways to make this a bit healthier, so the comments above were very helpful. I would like to cut down on the sugar and honey substantially. I have hardly used the coconut oil I bought awhile back because I wasn’t sure what to use it in, but it was great in these cookies! I love the flavor and next time I might add some coconut flakes too.
Tiffany @ DontWastetheCrumbs
This recipe looks delicious! I’ve been trying with my own granola bar recipe, but having trouble with the chewy vs. crunchy (can’t quite get either one, lol). I think I’ll put that on the back burner and try these instead. Thanks so much!
Jessica
I’m struggling with those also! These are a sure thing.
Peggy
What is pepitas??
Jessica
Pepitas are pumpkin seeds w/o the outer coating. I buy mine at Trader Joe’s
lacey
can these be frozen
Jessica
Yes. Wrap them well and stash in the freezer. Yum!
Mandi
Do you think these would work with old fashioned oats as opposed to quick oats? I’m really searching for some breakfast options I can make ahead!
Jessica
@Mandi, that should be fine. The texture will be a little rougher. But, if you’re used to using those in other cookies, it will be fine.
Jill
This is my third time making the cookies, all a little different each time. What a fantastic recipe and it is fun to play with. Soooooo good with a cup of coffee in the morning.
Thanks!
Prerna
OMG! These are perfect for DD’s lunchbox. Quick question – Can I substitute the coconut oil with regular canola oil?
Jessica
@Prerna, yes, that should be fine. The texture will be a little different.
Sarah
HI! Here’s another variation, for anyone who’s interested. I omitted both the honey and the flaxseed. I think by omitting basically equal parts dry and wet ingredients, it worked fine in the end result. I just didn’t have either item in my pantry. This might help the people who were asking about a substitute for the flaxseed.
Jessica, I also cut the sugar to 1/3 c., which I think makes them a little healthier. My kids and husband all liked them, so it was fine, but my (processed-foods-eating) neighbor kids didn’t like them.
Thanks for a great recipe for my own little Hobbits!
Jenny
Finally got around to making these today, and they are wonderful. Kids love them, hubby loves them. He asked me to make some for him to take in to work. Praise doesn’t come much higher than that. We made a couple of quick subs to fit what we had in the house. Instead of flax meal, just used more oats. For the flavor bits, we used choc chips, coconut, sliced almonds, pepitas, and raisins.
Cassie
I was looking for something nutritious to give my 18-month-old in the mornings because other than his usual plain Cheerios. I tried these out, but with a few changes: omitted the flaxseed because I didn’t have any, substituted 1/4c. homemade unsweetened applesauce for 1/4c. of the oil, cut back by 1/4c. on the sugar, and added sesame seeds, sunflower seeds, dried cranberries and orange zest. They turned out great, but next time I’ll definitely add more orange zest. It was such a great addition! And the dark chocolate sounds great…might add that too. Thanks, Jessica, for a wonderful recipe!
Jessica
@Cassie, thanks for letting me know. Reminds me I need to make a few batches. 🙂
Kiersten
I needed a healthy cookie quickly today. I remembered your post on these and they were great! Thanks.
Claire
yum! Who wouldn’t want cookies for breakfast. What could I use in replace of the flaxseed? more flour?
Jessica
@Claire, I think you could just omit it if you want.
melissa
@Claire, I used wheat germ
Deborah Jennings
@Claire, What about using Wheat Germ?
Kristen
Hi Jessica,
I just put my daughter on a Gluten Free diet for her eczema and it’s helping a lot. What do you suggest I replace the whole wheat flour with? I can use all the rest of the ingredients.
Thanks!
Jessica
That would be a great question to ask over at Lynn’s Recipe Adventures. We aren’t doing gluten free, so I have no idea. But, Lynn does!
Hannah
@Kristen, Hey Kristen, I eat GF as well, and I was just thinking I’d probably replace the 1 1/2 cup whole wheat flour with:
3/4 c almond flour
1/2 c brown rice flour
1/4 c high protein flour such as millet, quinoa, etc
Nicole P
Rice flour works well for us!
Candi
Looks delicious! I made a pumpkin oatmeal cookie with dried cranberries last year. It was pretty good too.
Terry
I made these today but used unsweetened applesauce in place of all of the oil. The applesauce adds extra flavour and tang as well as making this a low-fat cookie. I added dark chocolate chips, dried cranberries, slivered almonds and shredded unsweetened coconut. Talk about delicious! My kids and I can’t stop eating them.
Jill
These look great!
hyperactivelu
Looks great for my runner food “snob” husband! 😉