Chai Spice Protein Breakfast Cookies

Name: Chai Spice Protein Breakfast Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 1.75 cups old fashioned rolled oats (150 g); 0.5 cup puori vanilla whey protein powder (50-60 g); 1 cup creamy almond butter or peanut butter (drizzly consistency); 0.25 cup pure maple syrup; 2 large eggs; 1 medium-large ripe banana, mashed (½ cup) or ½ cup applesauce; 0.333 cup plain 2% or whole milk greek yogurt; 1.5 teaspoons ground ginger; 1 teaspoon ground cinnamon; 0.5 teaspoon fine salt; 0.5 teaspoon ground allspice; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground cardamom; 0.125 teaspoon ground cloves; 0.5 cup flaked or shredded coconut; 0.5 cup chopped raw or roasted cashews; 2 tablespoons ground flaxseed (optional); 0.25 cup powdered sugar; 1 teaspoon water or milk of choice; 0.5 teaspoon vanilla extract; ground cinnamon or nutmeg

10 servings

Enjoy those warming and delicious spices of a favorite hot chai tea, now in breakfast cookie form. These make-ahead cookies are high in protein, boasting 15 grams of high-quality protein in every cookie. Add nutrition and new flavors to your healthy morning routine.

Ingredients

old fashioned rolled oats
150 g
1 ¾ c
puori vanilla whey protein powder
50-60 g
½ c
creamy almond butter or peanut butter
drizzly consistency
1 c
pure maple syrup
¼ c
eggs
2 large
medium-large ripe banana
mashed or ½ cup applesauce, ½ cup
1
plain 2% or whole milk greek yogurt
⅓ c
ground ginger
1 ½ tsp
ground cinnamon
1 tsp
fine salt
½ tsp
ground allspice
½ tsp
ground nutmeg
¼ tsp
ground cardamom
¼ tsp
ground cloves
⅛ tsp
flaked or shredded coconut
½ c
chopped raw or roasted cashews
½ c
ground flaxseed
optional
2 tbsp
powdered sugar
¼ c
water or milk of choice
1 tsp
vanilla extract
½ tsp
ground cinnamon or nutmeg

Directions

1
Preheat the oven to 375°. Line two large rimmed baking sheets with parchment paper.
2
In a large bowl, combine the oats, protein powder, almond butter, maple syrup, eggs, mashed banana, yogurt, and all of the spices (ginger through cloves). Mix until well combined.
3
Add the shredded coconut and cashews. Add the flaxseed (if using). Mix to incorporate. Batter will be wet and heavy.
4
Scoop the dough into 10 mounds, using about ¼ cup dough for each. Place 5 mounds on each of the prepared baking sheets.
5
Gently shape and press each cookie into a round disc that is about 2- to 2 ½-inches wide and ½-inch thick.
6
Bake one sheet at a time on the middle rack for 10 minutes. The cookies may look wet but should be firm to the touch.
7
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
8
If desired, drizzle with icing. In a small bowl or glass measuring cup, whisk together the powdered sugar, milk, and vanilla. Drizzle lightly over the cooled cookies. Garnish with a light dash of nutmeg or cinnamon.

Chai Spice Protein Breakfast Cookies

35 min10 servings360 cal

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