By Who says you can't have cookies for breakfast?! These high protein breakfast cookies pack 10g of protein per cookie - no protein powder needed. I love grabbing one before a workout for some carbs and protein, or pairing two with Greek yogurt for a 30-gram protein breakfast. They're made with pumpkin, oats, peanut butter, and flax seeds, and they're perfect for meal prepping a whole week of grab-and-go breakfasts.
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I'm a sweets-for-breakfast gal through and through. I feel better if I have sweets early and then move on with my day than if I have them at the end of the day. I know I'm probably in the minority, but I think the difference is I'm having something sweet with protein, so it keeps me full and I don't crash!
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why these beat a protein bar for breakfast
I used to grab a protein bar every morning before the gym. They're convenient, sure - but they're also full of processed ingredients, sugar alcohols, and artificial sweeteners that left me feeling bloated.
As a NASM-certified nutrition coach, I always recommend getting your protein from real food sources when you can. These breakfast cookies have the same grab-and-go convenience as protein bars but are made from pumpkin, oats, peanut butter, eggs, and flax seeds. The combination of complex carbs from the oats, healthy fats from the peanut butter, and protein from the eggs and flax gives you sustained energy without the crash.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Pumpkin: Use pure pumpkin puree with no added flavors (not pumpkin pie filling). A mashed banana can be swapped in, but we love pumpkin because it keeps the cookies moist without making them taste like banana bread.
- Peanut butter: Any nut butter works here. For a nut-free option, oat butter is a great swap - it has a neutral flavor and similar binding properties.
- Maple syrup: Honey or agave will work. For a low-calorie option, try monk fruit maple syrup.
- Basics: Don't forget your eggs (flax eggs work too), vanilla, cinnamon, baking soda, and salt.
- Oat flour & rolled oats: This combo gives you structure from the flour and chewy texture from the whole oats. Don't swap for all-purpose flour as the oats are what make these feel like a hearty breakfast cookie.
- Flax seeds & chia seeds: Double the fiber and omega-3s. These help keep you full all morning.
- Chocolate chips: Measure with your heart! I love the no sugar added ones from Costco! Nuts or dried fruit could be used instead.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
pre-workout fuel: why these work
These breakfast cookies are one of my favorite pre-workout snack because they have the right balance of carbs and protein without being too heavy. The oats and maple syrup give you quick energy, the peanut butter provides sustained fuel, and the protein from eggs and flax supports your muscles!
I eat one about 30-45 minutes before a workout with a glass of water. They're easy to digest and portable - I've literally eaten one in the car on the way to the gym. For a post-workout option, pair with Greek yogurt to bump the protein up to 30g.
how to make high protein breakfast cookies
Step 1: Mix it all. This is a no-fuss recipe - mix the wet ingredients first, then add the dry and stir until combined. Fold in the chocolate chips last (if using).
Step 2: Scoop. Use an ice cream scoop for 8 large cookies (perfect for meal prep portions) or a smaller cookie scoop for mini cookies for kids. Press each one down gently into a thick puck shape. Don't expect them to spread much when baking.
Step 3: Bake. Line your tray with parchment paper (these tend to stick without it). Bake at the recipe temperature and underbake them - pull them out when they look just barely set. They'll firm up as they cool. If you overbake, they'll dry out and get cakey instead of soft and chewy.
Step 4: Cool completely before storing. They're delicate when warm but firm up beautifully once cooled!
quick recipe video
how to store & meal prep
If you're lucky enough to have leftovers, here's a helpful tip on storing them.
- Fridge: You can keep them for 6 days in the fridge or 4 days at room temperature.
- Freezer: Or, store these for up to 3 months in the freezer. Just reheat them in the microwave for 15-20 seconds to quickly thaw them.
Meal Prep: Pair these with our cottage cheese egg bites or Greek yogurt for easy meal prep!
Recipe
Protein Breakfast Cookies
Ingredients
- ¾ cup pure pumpkin puree (from a can)
- ½ cup peanut butter (or oat butter for a nut-free option)
- 2 tablespoon maple syrup (or honey or agave)
- 2 eggs (or flax egg)
- 2 teaspoon vanilla
- ½ cup oat flour
- ¼ cup flax seed (ground)
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 2 tablespoon chia seeds
- 1 teaspoon salt
- 1 cup rolled oats
- ⅓ cup chocolate chips
Before you start!
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Instructions
- Preheat the oven to 325 degrees F.
- Mix together all the cookie batter ingredients in a large bowl: ¾ cup pure pumpkin puree, ½ cup peanut butter, 2 tablespoon maple syrup, 2 eggs, 2 teaspoon vanilla, ½ cup oat flour, ¼ cup flax seed, ½ teaspoon cinnamon, 1 teaspoon baking soda, 2 tablespoon chia seeds, 1 teaspoon salt, 1 cup rolled oats, and ⅓ cup chocolate chips.
- Scoop out 8 balls and place them on a baking sheet. Press them down so they're about 1" thick.
- Bake for 20-25 minutes or until set on the edges but still soft. We still want these underbaked (like any good cookie) because otherwise they can dry out. If you make smaller cookies, reduce the cooking time accordingly.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Just made these as a prepped snack for the week and subbed chopped pecans for chocolate chips! They’re delicious 🙂
Fantastic! Happy to hear that!