Healthy Cinnamon Ginger Breakfast Cookies
High Protein, Gluten Free, Dairy Free, Egg Free, Flourless,
Refined Sugar Free
Craving something cozy, quick, and packed with protein? These breakfast cookies are for you!
Hello Stability Nutrition Friends,
Happy Wednesday!
I have such a fun recipe to share with you today! These Cinnamon Ginger Breakfast Cookies are pure magic! While cookies for breakfast might sound a little unconventional at first, these are packed with whole food ingredients you can feel good about eating. They are not your traditional sugar laden buttery dessert cookie.
These are warmly spiced, packed with protein, oats, seeds, and naturally sweetened with ripe banana and just a touch of maple syrup. Each cookie has 7.5 grams of plant-based protein, along with fiber and healthy fats to keep you satisfied without feeling too full. They are the perfect grab and go option before an early workout, or perfect for a snack with your favorite cup of tea.
They contain no eggs, no oil, no flour, and no refined sugar, but they taste amazing! They are full of simple, real whole food ingredients you can feel good about. The cinnamon ginger combo makes them extra comforting, like a little bite of sunshine on a super busy morning!
They have quickly become a favorite around here, and I hope you love them as much as I do!
Why You’ll Love These Breakfast Cookies:
💛 Great for Busy Mornings
Make a batch ahead of time and enjoy a nourishing breakfast even when you’re rushing out the door.
💛 Easy to Customize
Swap the pumpkin seeds for your favorite nuts, or stir in dried cranberries, raisins, or chocolate chips for a sweeter treat.
💛 Nourishing and Satisfying
These cookies have a balanced mix of fiber to help keep you full, plant-based protein to support muscle repair, and healthy fats for sustained energy.
Healthy Cinnamon Ginger Breakfast Cookies
Soft, warmly spiced breakfast cookies made with oats, banana, vanilla protein, and cozy hints of cinnamon and ginger. Packed with fiber, healthy fats, and plant-based protein, they’re satisfying, nourishing, and perfect for busy mornings or a pre-workout snack.
Author: Elisa | Stability Nutrition
Yield: 8 cookies
Ingredients:
2 ripe bananas, mashed
1 cup gluten-free rolled oats
2 scoops vanilla plant-based protein powder
2 tablespoons almond butter
1 tablespoon maple syrup
1/2 tsp ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 tablespoons pumpkin seeds, divided
Optional: raisins, dried cranberries, or chocolate chips for a sweeter version
Instructions:
Preheat oven to 350°F, convection. Line a baking sheet with parchment paper.
In a medium bowl, mash the bananas until smooth.
Stir in almond butter, maple syrup, and fresh ginger.
Add protein powder, oats, cinnamon, baking powder, and 1 tablespoon of the pumpkin seeds. Mix until well combined.
Drop the dough by large spoonfuls onto the baking sheet. No need to flatten, they will hold their shape as they bake.
Sprinkle the remaining 1 tablespoon of pumpkin seeds over the top of each cookie.
Bake for 12-15 minutes, or until set and lightly golden.
Cool on the baking sheet for a few minutes before transferring to a rack to cool completely.
Enjoy!
Notes:
*I used Garden of Life Plant Based Sport Vanilla Protein Powder, which equals about 30g per 2 scoop serving (42g in weight). Any protein powder should do fine, just be sure to use the weighted measure of 42g.
*Nutrition (per cookie):
110 calories, 7.5g protein, 14g carbs, 2.5g fiber, 3g fat
*Hand Portions (per cookie)
1/2 cupped handful carb, 1/3 thumb fat, 1/3 palm protein
The information shown is an estimate provided by an online nutrition calculator. Results may vary based on ingredients used.Give Them a Try!
These breakfast cookies are such a simple and satisfying way to start the day. With cozy spices, real-food ingredients, and easy prep, they’ve quickly become a favorite in my kitchen. I hope you love them as much as I do.
If you make a batch, I’d love to see!
Please tag me on Instagram with #stabilitynutrition so I can see your beautiful creations!
In good health and happiness,
Elisa
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