High Protein Breakfast Cookies

High Protein Breakfast Cookies

1/2 Cup Nut or Seed Butter

1 T Chia flour (or ground chia seeds)

1T warm water

3 ½ T Xylitol or Erythritol

1 T arrowroot, potato or tapioca starch (for a soft cookie) OR 2 T for a harder cookie

¼ t baking powder

1/8 t liquid stevia (optional)

Pinch of salt

2 T Cacao Nibs (optional)
3 T sunflower seeds (optional)

  1. Preheat oven to 350 degrees. Line a small baking sheet with parchment.
  2. In a cup or bowl mix together the chia and water. Stir in with the nut or seed butter in a larger bowl. Add in the Sugar, Starch, Vanilla, Salt, Baking Powder, Stevia and your optional ingredients.
  3. Divide dough into two portions. Shape the dough into the size and shape of a hamburger patty. Place on prepared baking sheet and bake 18-20 minutes.
  4. Allow to cool completely before removing from baking sheet. (to speed up this process place cookie sheet in the freezer.)

Option: Use 1/2 T of Chia and only 1/2 T of starch if you want to limit starch/sugar intake.

Yields 2 large cookies. This recipe can be easily doubled or quadrupled. If you do so, you may need to increase the baking time. The cookies are typically done when they begin to get lightly brown on the bottom and their surface appears cooked through - note that the cookies may look slightly under-baked when you remove them from the oven. They will harden and hold together as they cool.

Recommendation: store softer cookie version in the freezer.

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