Protein Packed Breakfast Cookies


I like trying new recipes, always. Especially if they are a "healthy" version of something not-so-healthy, like cookies. A friend gave me this recipe for these Protein Packed Breakfast Cookies and after tweaking the recipe a little bit, I found something really delicious (and healthy!) The cookies call for nut butter, which I tried using Sunflower Seed butter the first time and didn't love it, so the recipe below is with almond butter (yum!) There is lots of coconut flakes, hemp seeds (lots of protein there!) and this was my first time baking completely vegan, as I used boiling water and flax seed meal instead of using an egg -- super cool! Check out the recipe below and let me know what you think! 

Protein Packed Breakfast Cookies 

yields 16-20 cookies


  • 1 Tablespoon flax meal

  • 3 Tablespoons boiling water

  • 1 cup creamy almond butter

  • 1/4 cup coconut sugar

  • 2 Tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • 1 cup unsweetened shredded coconut

  • 1/2 cup hemp seeds

  • 1/4 cup chocolate chunks or chips

  • 1/4 cup walnuts or nuts of your choice (optional)

  • *If you can tolerate eggs, you can replace the flax/boiling water with one egg.


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, unless you're using a non-stick baking sheet.

  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes. It will have the consistency of a raw egg! (so cool).

  3. Mix together the almond butter, coconut sugar, maple syrup and vanilla. mix in the baking soda and sea salt and then stir in all other remaining ingredients (don't forget the flax meal/fake egg!)

  4. Take big scoops of the dough and roll them into balls and place them on the baking sheets spaced about 3 inches apart. Using your fingers gently flatten the dough until its about 1/2 an inch thick.

  5. Bake for 12-14 minutes or until the cookies are turning golden brown at the edges. Leave the cookies on the baking sheet to cool.

  6. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. if you store them in an airtight container they will retain too much moisture and crumble easily.

Enjoy! If you love these make sure to try out my No-Bake Energy Protein Ball Recipe!