Breakfast Protein Cookies are another brainchild of summer road tripping, where I wanted a portable, grabbable bite of food that wasn't just full of sugar or wheat flour. These cookies are filled with hearty ingredients like oats, coconut, almonds, cranberries, hemp seeds, and of course a few mini chocolate chips. They're also enhanced with a scoop of protein powder to give them a little extra staying power for energy all morning. One cookie boasts 5 grams of protein with only 5 grams of natural sugars. Deliciously soft and moist! So good, I made a pumpkin version of these, too in my Pumpkin Protein Breakfast Cookies, vegan and gluten-free. Check them out here.
These are super easy to make and freeze well, so make them a couple weeks before your trip, throw them in the freezer, then pull them out to bring along your next road trip, camping trip or flight. I'll probably actually keep some of these in the freezer to grab when running out the door to those early morning meetings.
Moistness is achieved using mashed banana along with flax eggs, and almond butter and foregoing any added oil or margarine. The fats in these cookies are generated from the flax, nut butter, nuts, seeds, and a bit from the chocolate chips. Super healthy, vegan, and gluten-free. Kid-friendly snack!
Note on FODMAPs: there are several ingredients that are high in FODMAP at larger serving sizes, so know your triggers: Coconut sugar, almond butter, almonds, coconut, dried cranberries. Use a banana without brown spots to stay low-FODMAP. Each of these ingredients is minimal and 2 cookies or less should be low-FODMAP.
Check out my Fall version of these treats, Pumpkin Protein Breakfast Cookies, for a pumpkin-y moist, pumpkin spice infused breakfast bite.
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