Peanut Butter Protein Breakfast Cookies

I really have a hard time making my recipe names succinct, eh? I forgive myself, though, and I hope you do too, because these cookies may be the answer to your breakfast prayers! 

My life seems to get busier and busier by the hour, and as a result, I find myself with less time to whip up elaborate meals and snacks every day. Sometimes, I just need a grab and go option, and healthy packaged goodies can get real ‘spensive REAL fast. So why not skip the middle-man once in a while and DIY?! Your wallet and tastebuds will thank you.

These refined sugar-free, protein-packed cookies couldn’t be easier to throw together! To achieve some serious staying power, I used a raw, plant-based protein powder by Sunwarrior, which happens to be my favorite brand for taste and heath benefits. I prefer plant-based protein over whey protein powder because it’s much more digestible and has a greater variety bioavailable nutrients. Also, many whey protein brands use commercial dairy, which means hormones, pesticides and sad cow energy. No thanks!

Buckwheat groats, coconut flakes and raisins provide nutrients, texture and flavor, but the add-ins are totally customizable. Feel free to change it up with a variety of nuts, chocolate chips, fruit etc. 

Wrap this all up in the irresistible flavor of peanut butter? You’ll find yourself keeping frozen batches of these babies around in no time!

Peanut Butter Protein Breakfast Cookies

gluten-free, dairy-free, refined sugar-free, high protein

(Yield: approx. 10 large cookies—can make smaller, just decrease oven temp to 300 and watch carefully)


  • 1 cup gluten-free rolled oats
  • ¾ cup organic unsweetened, unsalted peanut butter
  • ¾ cup pitted dates, packed
  • 2 organic, cage-free eggs (can substitute with chia or flax eggs to make vegan)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • 1 scoop protein powder (I used Sunwarrior vanilla)
  • 2 tablespoons coconut flakes
  • ¼ cup raisins
  • ¼ cup buckwheat groats


1. Preheat oven to 325. Grease a baking sheet.

2. Place oats through protein powder in a food processor and process until incorporated and mostly free of any chunks. 

3. Scrape dough into a large mixing bowl. Remaining ingredients and use your hands to incorporate.

4. Scoop approximately 3 tablespoons of dough (2-2.5 inch balls) and form balls. Add to baking sheet and flatten using the prongs of a fork.

5. Bake for 7 minutes. Cookies will be slightly soft in the middle but firm around the edges—much like they started. You’re just looking for enough heat to cook the eggs and keep everything together.

6.  Allow to cool completely (15-20 minutes) before consuming!

Keep in mind, these aren’t your typical gooey, sugar-bomb type cookies. They’re mildly sweet from the dates and raisins, and they have some real density and heft to them. I love both kinds in their rightful place! Here, the goal is something that’s healthy enough to eat for breakfast, and tasty enough that you look forward to munching away! I think they fit the bill, but I always love your feedback! 

About these ads

13 responses to “Peanut Butter Protein Breakfast Cookies

  1. Questions! 1) Can I substitute hemp protein? (have some and am out of sunwarrior) and 2) Do you put the buckwheat groats in raw/without soaking? Making these tonight : ).

    • Hi! 1) I think you can substitute hemp protein, but I can’t vouch for the results. If the mixture seems really dry (the only hiccough I could imagine), add a tablespoon of melted coconut oil or two, or mashed banana or unsweetened applesauce. 2) Yep, buckwheat groats go in raw! It’s actually a fruit seed, not a grain, so it doesn’t require soaking.

      Let me know how it goes! xoxo

  2. AMAZING! These are my new go-to breakfast on the run!
    I used dried apricots instead of dates & they were perfect! It’s so nice to finally find an easy gluten-free cookie recipe that isn’t dry!

    • Michelle! You are so sweet…apologies I’m just seeing this now! I’m so glad you like the cookies. I’m definitely going to have to try them with dried apricots and maybe pistachios mmm.

  3. When you say “oats through protein powder,” do you mean all the ingredients except the bottom three (ie except coconut flakes, raisins and buckwheat)?

  4. LL,

    Can I leave the coconut flakes out? Or what would you replace with? Not a fan of coconut. Or if you think I wouldn’t be able to even taste it that’s fine too.

    Thank you!

    • Hi Lisa!

      Yes you can definitely leave the coconut flakes out, and it shouldn’t drastically change the rest of the recipe. They’re not very strong in it, but you’d probably notice them. Thanks for the question!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s