I truly believe breakfast is one of the most important meals of the day. A nutritious breakfast sets you up for the day ensures no mid-morning slumps or grabbing an unhealthy snack at morning tea because you are starving! I often hear of people skipping breakfast because they have to leave early or they are too busy getting the kids ready for school and feel they don’t have the time.
Now with my Protein Breakfast cookies there is no excuse to skip breakfast. You can whip this up on a Sunday and you are all ready for the week ahead. You can grab one as you are heading out the door or eat while you are getting the kids ready. They are also fantastic before and after a workout. I also love them for morning or afternoon tea served with a dollop of natural yogurt, chopped strawberries and with a cup of my favourite herbal tea.
They only take 15 minute to make and are packed full of protein, omegas and carbohydrates. You can also add your own combination of nuts and seeds to your taste. All the essential elements for a balanced breakfast.
These wholesome biscuits are nourishing, delicious and will keep you energised for hours.
Enjoy!
Vanilla Protein Breakfast Cookie
1 1/2 cup organic rolled oats
1/2 cup coconut flakes
2 Tbsp. chia seeds
2 Tbsp. flaxseeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup dried goji berries or dried cranberries
1 tsp cinnamon
1 tsp pure vanilla extract
1 scoop of organic vanilla protein powder
1 Tbsp. LSC powder (linseed, sunflower and chia seed)
1 Tbsp. Forty Thieves natural peanut butter or nut butter of your choice
1 banana
1/3 cup natural Greek yoghurt
2 Tbsp. melted organic extra virgin coconut oil
To make Chocolate Protein Breakfast Cookies
· Leave out the pure vanilla extract and add 1 Tbsp. raw cacao powder
· Replace the vanilla protein powder with 1 scoop of organic chocolate protein powder
· Add 1/3 cup organic dark chocolate buttons or chips
Directions:
Pre-heat the oven to 165C.
In a bowl add the banana and mash. Add yoghurt, peanut butter and vanilla extract and combine.
Add all the remaining ingredients and mix until fully combined and the mixture is fairly sticky.
On a lined baking tray add a large spoonful of the mixture and create a cookie shape. I like to use a circular cookie mould which helps keep the mixture together and creates an even cookie shape. If you use a mould, add a spoonful of the mixture to the mould and press down, then carefully remove the mould.
Place in the oven and bake for 10 minutes.
Once baked, remove from the oven and place on a cooling rack.
