Protein Breakfast Oat Cookies


  • 300g jumbo oats
  • 20g gluten free flour
  • ¼ tsp Pink Himalayan Rock Salt
  • 1 tsp vanilla extract
  • 30ml maple syrup
  • 1 large egg
  • 50g dark chocolate melted for topping (optional)


  • 20g Pea Protein
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 180ml cashew milk
  • 60g raw cane sugar
  • 2 - 3 tbsp mix ins (optional); seeds, chopped nuts, dried or fresh fruit (small pieces), chocolate chips

Simple breakfast oat cookies with just a small handful ingredients. You can add as few as none or up to 3 tbsp of mix ins of you choice to this recipe. I like to keep them plain and simple and then drizzle them with some melted dark chocolate or spread on a little peanut butter!


Protein Breakfast Oat Cookies 1


  1. Preheat oven to 180C (350F).
  2. Mix together pea protein, jumbo oats, flour, baking powder, salt and cinnamon in a large bowl.
  3. Mix together cashew milk, maple syrup, egg and sugar in a jug.
  4. Mix together wet and dry ingredients. Fold in mix ins if using any at this point.
  5. Set to one side for 10 minutes.
  6. Use a standard ice cream scoop to create 12 mounds of the oat mixture, placing each one as you go onto a large baking paper lined tray.
  7. Press down to form cookies using your hands, shape around the edges using your fingertips if desired...purely for aesthetics!
  8. Bake for 20 minutes.
  9. Remove and allow to cool for 15 minutes. Top with melted chocolate if desired.
  10. Store in a seal tight container for up to three days or freeze for a rainy day.