Protein Breakfast Oat Cookies

Protein Breakfast Oat Cookies

Recipe by Zena ScottCourse: SnacksCuisine: British


Prep time


Cooking time



Simple breakfast oat cookies with just a small handful of ingredients. I like to keep them plain and simple and then drizzle them with some melted dark chocolate or spread on a little peanut butter!


  • 300g jumbo oats

  • 20g gluten free flour

  • ¼ tsp Pink Himalayan Rock Salt

  • 1 tsp vanilla extract

  • 30ml maple syrup

  • 1 large egg

  • 20g Pulsin Unflavoured Pea Protein

  • 1 tsp baking powder

  • ½ tsp cinnamon

  • 180ml cashew milk

  • 60g raw cane sugar

  • 50g dark chocolate melted for topping (optional)

  • 2 - 3 tbsp mix ins (optional); seeds, chopped nuts, dried or fresh fruit (small pieces), chocolate chips


  • Preheat oven to 180C (350F).
  • Mix together pea protein, jumbo oats, flour, baking powder, salt and cinnamon in a large bowl.
  • Mix together cashew milk, maple syrup, egg and sugar in a jug.
  • Mix together wet and dry ingredients. Fold in mix ins if using any at this point.
  • Set to one side for 10 minutes.
  • 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.
  • Press down to form cookies using your hands, shape around the edges using your fingertips if desired...purely for aesthetics!
  • Bake for 20 minutes.
  • Remove and allow to cool for 15 minutes. Top with melted chocolate if desired.
  • Store in a seal tight container for up to three days or freeze for a rainy day.

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