High-Protein Breakfast Cookies – Double Chocolate

These cookies taste like dessert but power your morning like a solid breakfast. They’re soft, fudgy, and packed with chocolate in every bite—plus a boost of protein to keep you satisfied. Think of them as a grab-and-go option that doesn’t feel like a compromise.

Make a batch on Sunday and you’ll have a week of quick breakfasts ready to go. They’re kid-friendly, gym-bag friendly, and coffee’s new best friend.

High-Protein Breakfast Cookies - Double Chocolate

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 cup old-fashioned rolled oats (not quick oats)
• 3/4 cup almond flour
• 1/2 cup chocolate or vanilla whey or plant-based protein powder (choose a brand you like)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs (room temperature)
• 1/2 cup unsweetened applesauce
• 1/3 cup creamy almond butter or peanut butter
• 1/3 cup pure maple syrup (or honey)
• 2 tablespoons melted coconut oil (or neutral oil)
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (plus extra for topping)
• Optional add-ins: 2 tablespoons chia seeds or ground flaxseed; 1/4 cup chopped nuts

Method

 

1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix dry ingredients: In a large bowl, whisk together oats, almond flour, protein powder, cocoa powder, baking soda, and salt. Break up any cocoa or protein powder clumps.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, applesauce, nut butter, maple syrup, melted coconut oil, and vanilla until smooth and glossy.
4. Bring it together: Pour the wet ingredients into the dry. Stir with a spatula until no dry spots remain. The dough will be thick and slightly sticky.
5. Fold in chocolate: Stir in the chocolate chips and any optional seeds or nuts. If the dough seems too loose, let it rest for 5 minutes so the oats absorb moisture.
6. Scoop and shape: Use a 2-tablespoon cookie scoop or heaping spoonful to portion the dough onto the baking sheet. Gently press each mound into a thick, round disc about 1/2 inch thick. Press a few extra chips on top for looks.
7. Bake: Bake for 10–12 minutes, until the edges are set and the centers look just slightly soft. Do not overbake—these firm up as they cool.
8. Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. This helps them hold together.

Why This Recipe Works

These cookies balance wholesome ingredients with craveable flavor. Oats and almond flour create a tender, hearty base without becoming dry.

Protein powder adds structure and staying power while cocoa deepens the chocolate flavor. A touch of nut butter locks in moisture, and maple syrup sweetens without making the cookies cloying. The combination of cocoa and chocolate chips delivers that double-chocolate payoff.

Ingredients

• 1 cup old-fashioned rolled oats (not quick oats)
• 3/4 cup almond flour
• 1/2 cup chocolate or vanilla whey or plant-based protein powder (choose a brand you like)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 large eggs (room temperature)
• 1/2 cup unsweetened applesauce
• 1/3 cup creamy almond butter or peanut butter
• 1/3 cup pure maple syrup (or honey)
• 2 tablespoons melted coconut oil (or neutral oil)
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (plus extra for topping)
• Optional add-ins: 2 tablespoons chia seeds or ground flaxseed; 1/4 cup chopped nuts

How to Make It

1. Preheat and prep: Heat your oven to 350°F (175°C).

   Line a baking sheet with parchment paper for easy cleanup.

2. Mix dry ingredients: In a large bowl, whisk together oats, almond flour, protein powder, cocoa powder, baking soda, and salt. Break up any cocoa or protein powder clumps.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, applesauce, nut butter, maple syrup, melted coconut oil, and vanilla until smooth and glossy.
4. Bring it together: Pour the wet ingredients into the dry. Stir with a spatula until no dry spots remain.

   The dough will be thick and slightly sticky.

5. Fold in chocolate: Stir in the chocolate chips and any optional seeds or nuts. If the dough seems too loose, let it rest for 5 minutes so the oats absorb moisture.
6. Scoop and shape: Use a 2-tablespoon cookie scoop or heaping spoonful to portion the dough onto the baking sheet. Gently press each mound into a thick, round disc about 1/2 inch thick.

   Press a few extra chips on top for looks.

7. Bake: Bake for 10–12 minutes, until the edges are set and the centers look just slightly soft. Do not overbake—these firm up as they cool.
8. Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. This helps them hold together.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 5–6 days.

  This is the best option for weekly meal prep.

• Freezer: Freeze in a zip-top bag with parchment between layers for up to 3 months. Thaw overnight in the fridge or microwave for 15–20 seconds.
• On-the-go tip: Wrap individually for grab-and-go breakfasts or lunchbox treats.

Benefits of This Recipe

• High protein: Protein powder, eggs, and nut butter make these cookies surprisingly satisfying.
• Balanced energy: Oats and almond flour provide slow-digesting carbs and healthy fats for steady fuel.
• Less sugar: Sweetened with maple syrup and dark chocolate, so they’re sweet without being heavy.
• Gluten-friendly: Naturally gluten-free if you use certified gluten-free oats and a gluten-free protein powder.
• Meal-prep friendly: Bake once, enjoy all week—no blender or stovetop required.
• Kid- and adult-approved: The double chocolate flavor wins over picky eaters.

Common Mistakes to Avoid

• Using quick oats: They can make the texture pasty. Rolled oats hold their shape better.
• Overbaking: Protein cookies dry out quickly.

  Pull them when the centers still look slightly soft.

• Ignoring protein powder type: Different powders absorb liquid differently. If the dough seems dry, add 1–2 tablespoons of milk. If too wet, rest the dough for a few minutes.
• Skipping the fat: The coconut oil or nut butter adds moisture.

  Without it, cookies can turn rubbery.

• Overmixing: Stir until just combined to keep the texture tender.

Variations You Can Try

• Mocha Boost: Add 1–2 teaspoons instant espresso powder to the dry ingredients.
• Chocolate Orange: Add 1 teaspoon orange zest and use half milk chocolate chips for a lighter flavor.
• Triple Chocolate: Use chocolate protein powder, add white chocolate chips, and drizzle with melted dark chocolate after cooling.
• Nut-Free: Swap almond butter for sunflower seed butter and ensure your chocolate and protein powder are nut-free.
• Extra Fiber: Add 2 tablespoons ground flaxseed and 1 tablespoon chia seeds. If needed, splash in 1–2 tablespoons milk to loosen the dough.
• Tahini + Sesame: Replace nut butter with tahini and sprinkle sesame seeds on top before baking.
• Chunky Monkey: Fold in chopped walnuts and a few mini chocolate chips; add a handful of chopped dried banana chips after baking for crunch.