Protein Breakfast Cookies with Pumpkin Seeds and Cranberries Recipe
These Protein Breakfast Cookies are a nutritious and delicious way to start your day. Packed with pumpkin seeds, protein powders, and optional dried cranberries and sugar-free chocolate chips, they offer a perfect balance of healthy fats, protein, and fiber. Easy to make and low in sugar, these cookies are ideal for a quick breakfast or a satisfying snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Dry Ingredients
- 1 cup shelled raw pumpkin seeds
- 3/4 cup flaked coconut
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unflavored whey protein powder
- 1/4 cup collagen protein powder
Wet Ingredients
- 1/2 cup almond butter (or pumpkin seed butter for nut-free)
- 2 tbsp avocado oil (or butter)
- 1/3 cup granular sweetener (erythritol, allulose, or a mix)
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- 1/4 cup sugar-free dried cranberries
- 1/4 cup mini sugar-free chocolate chips
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat. Lightly grease the mat to prevent sticking.
- Process Seeds and Coconut: In a food processor or chopper, pulse the pumpkin seeds and flaked coconut until the mixture resembles coarse crumbs with some larger pieces remaining. Set aside this mixture.
- Mix Wet Ingredients: In a large bowl, beat together the almond butter and avocado oil until well combined. Add in the granular sweetener and beat again. Then, incorporate the eggs, vanilla extract, baking powder, and salt, beating until the mixture is smooth.
- Combine Dry Mixture and Protein Powders: Add the pumpkin seed and coconut mix along with the whey and collagen protein powders to the wet ingredients. Beat until a stiff dough forms.
- Fold in Optional Ingredients: Gently stir in the sugar-free dried cranberries and mini sugar-free chocolate chips by hand to evenly distribute them throughout the dough.
- Shape Cookies: Using wet hands to prevent sticking, form the dough into nine large, evenly sized balls. Place them several inches apart on the prepared baking sheet, then press each ball down to form a 1-inch thick circle.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and lightly browned, and the tops are just barely set.
- Cool: Remove from the oven and allow the cookies to cool completely on the baking pan before serving.
Notes
- You can substitute pumpkin seed butter in place of almond butter for a nut-free option.
- Choose erythritol, allulose, or a blend for a low-glycemic sweetener that won’t spike blood sugar.
- Optional dried cranberries and chocolate chips add flavor and texture but can be omitted to reduce sugar content.
- Using wet hands when shaping cookies helps prevent the dough from sticking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.