Power Oat Breakfast Cookie
Start your day right with these breakfast cookies, packed with protein, fiber, and just the right amount of sweetness. They’re soft, chewy, and perfect for a grab-and-go breakfast!
EQUIPMENT
Ingredients
- 2 cups Quick Cooking Oats
- 1 1/2 cups Oat Flour can use blended quick oats
- 1/2 cup Vanilla Protein Powder I prefer the "Just Ingredients" Vanilla Protein Powder
- 2 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 3/4 cup Plain Non-Fat Greek Yogurt
- 1/4 cup Unsweetened Applesauce
- 2 large Eggs
- 1/4 cup Brown Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Mini Semi-Sweet Chocolate Chips
Instructions
Mixing Instructions:
- In a medium sized bowl, combine the quick-cooking oats, oat flour (blended oats), protein powder, cinnamon, baking soda, baking powder, and salt. Mix well to evenly distribute.
- In a separate large mixing bowl, mix together the Greek yogurt, applesauce, eggs, brown sugar, and vanilla extract until smooth.
- Gradually add the dry mixture into the bowl with the wet ingredients. Stir until a thick dough forms.
- Fold in the mini chocolate chips until they are evenly incorporated into the dough.
- Use a #20 cookie scoop or measure about 3 tablespoons of dough per cookie to create 12 large portions.
To Freeze and Cook Later:
- Arrange the cookies on a baking sheet lined with waxed paper. To prevent sticking, use a small piece of waxed paper to press each cookie slightly flat with your fingers.
- Freeze the cookies until firm, then transfer them to a freezer bag for storage. Freeze for up to three months.
Oven:
- Preheat oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- Place the cookies on a baking sheet and cook for 10 minutes if they are thawed or 12 minutes if they are frozen. Check for doneness when the edges are set, but the center is still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before serving.
Storage:
- Store in an airtight container for up to three days, refrigerate for up to seven days or freeze in a sealed container or bag for up to three months for a longer shelf life.
- Note: these cookies are best right out of the oven, so I suggest only cooking as many as you are going to eat
Nutrition
Calories: 196kcalCarbohydrates: 29gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 37mgSodium: 334mgPotassium: 190mgFiber: 3gSugar: 8gVitamin A: 45IUVitamin C: 0.1mgCalcium: 76mgIron: 2mg
Notes
Printable Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.
**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.
Power Oat Breakfast Cookie Bag Label
