Ingredients
Blueberry Protein Breakfast Cookies
- 1 3/4 cups old-fashioned rolled oats 140g
- 1/2 cup vanilla protein powder approximately 50–60g
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce 125g
- 1/2 cup creamy peanut butter approximately 128g
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 tablespoons granulated Splenda or cup-for-cup sweetener optional
- 3/4 cup frozen blueberries do not thaw; frozen wild blueberries are especially good
- additional frozen blueberries optional, for pressing into the tops
Optional Blueberry Glaze
- 2-3 tablespoons frozen blueberries warmed and mashed to release their juice
- 1/2 cup powdered sugar or powdered sugar alternative
- 1-2 teaspoons water only as needed
Other Optional Finishes
- powdered sugar or granulated sugar optional and not included in nutrition
Equipment
- Large mixing bowl
- Small microwave-safe bowl
- Large cookie scoop
Method
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, stir together the rolled oats, vanilla protein powder, baking powder, optional cinnamon, and salt.
- In a separate bowl, whisk together the applesauce, peanut butter, egg, vanilla extract, and optional sweetener until smooth.
- Add the wet mixture to the dry ingredients and stir until all of the oats and protein powder are moistened. The dough should be thick, sticky, and scoopable.
- Gently fold in the frozen blueberries without thawing or crushing them.
- Divide the dough into eight equal portions on the prepared baking sheet. Shape and flatten each portion into a round cookie approximately 1/2 inch thick.
- Press a few additional frozen blueberries into the tops if desired. Sprinkle lightly with granulated sugar before baking or during the final 2 minutes if using.
- Bake at 350°F for approximately 15–18 minutes, until the tops look set and there is no visibly wet dough between the oats.
- Let the cookies cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire rack. Cool completely before glazing.
- For the blueberry glaze, microwave 2–3 tablespoons frozen blueberries in a small bowl until hot, soft, and juicy, approximately 20–30 seconds. Mash them thoroughly with a fork.
- Use approximately 1 teaspoon of the released blueberry juice, with or without a small amount of pulp, and whisk it into the powdered sugar.
- Add more blueberry juice or water a few drops at a time until the glaze is thick but drizzleable.
- Drizzle the glaze over the completely cooled cookies and let it set before stacking or storing.
Nutrition
Notes
TEXTURE: These are soft, chewy oatmeal breakfast cookies rather than thin, crisp dessert cookies.
BLUEBERRIES: Do not thaw the frozen blueberries used in the dough. Wild blueberries distribute especially well because they are smaller, but regular frozen blueberries also work.
PEANUT BUTTER: The recipe uses 1/2 cup creamy peanut butter to help bind the oats and keep the cookies moist.
EGG: The egg gives the applesauce-based dough structure and helps prevent crumbling.
SHAPING: Flatten the cookies before baking because the dough will not spread much on its own.
COOLING: Let the cookies cool completely before glazing. They become firmer as the oats, egg, and protein powder cool.
BLUEBERRY GLAZE: Warm and mash a few blueberries to release their juice, then add the juice to powdered sugar gradually. Use water only as needed.
NUTRITION: One unglazed cookie is approximately 215 calories, 12 grams protein, 20 grams carbohydrates, 10 grams fat, 3 grams fiber, and 5 grams sugar. Optional glaze and sugar toppings are not included.