Chai Spice Protein Breakfast Cookies Recipe
These Chai Spice Protein Breakfast Cookies are a nutritious and delicious way to start your day. Packed with protein from whey powder, almonds, and eggs, they are flavored with warm chai spices and sweetened naturally with banana and maple syrup. Perfect for a quick breakfast or snack on the go, these cookies combine wholesome ingredients with comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 ¾ cups old fashioned rolled oats (150 g)
- ½ cup Puori vanilla whey protein powder (50-60 g)
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ½ cup flaked or shredded coconut
- ½ cup chopped raw or roasted cashews
- 2 tablespoons ground flaxseed (optional)
Wet Ingredients
- 1 cup creamy almond butter or peanut butter (drizzly consistency)
- ¼ cup pure maple syrup
- 2 large eggs
- 1 medium-large ripe banana, mashed (½ cup) or ½ cup applesauce
- ⅓ cup plain 2% or whole milk Greek yogurt
Icing
- ¼ cup powdered sugar
- 1 teaspoon water or milk of choice
- ½ teaspoon vanilla extract
- Dash of ground cinnamon or nutmeg
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with parchment paper to prepare for baking.
- Mix Dry and Wet Ingredients: In a large bowl, combine the rolled oats, vanilla whey protein powder, almond butter, maple syrup, eggs, mashed banana, Greek yogurt, and all the spices from ground ginger to cloves. Stir thoroughly until the ingredients are well incorporated.
- Add Mix-ins: Fold in the flaked coconut and chopped cashews. If using, add ground flaxseed as well. The batter will be wetter and heavier than typical cookie dough.
- Portion Cookies: Use about ¼ cup of dough to form each cookie mound, placing 5 mounds on each prepared baking sheet.
- Shape Cookies: Gently shape and press each mound into a round disc approximately 2 to 2 ½ inches wide and ½ inch thick, ensuring even thickness for uniform baking.
- Bake Cookies: Bake one sheet at a time on the middle oven rack for 10 minutes. Although the cookies may appear slightly wet, they should be firm to the touch once done.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to wire racks to cool completely. This helps them set properly.
- Prepare Icing (Optional): In a small bowl or glass measuring cup, whisk together powdered sugar, milk or water, and vanilla extract until smooth. Drizzle lightly over cooled cookies and garnish with a light dash of cinnamon or nutmeg for added flavor and visual appeal.
Notes
- Use ripe banana or applesauce as a natural sweetener and binder.
- If you prefer, substitute almond butter with peanut butter for a different flavor.
- The cookies appear soft straight from the oven but firm up as they cool.
- Flaxseed is optional but adds extra fiber and omega-3 fatty acids.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To make these completely dairy-free, use a dairy-free yogurt and milk alternative for the icing.
