Go Back

High-Protein Breakfast Cookies - Double Chocolate

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.