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–+ servings
Five large chocolate oatmeal breakfast cookies with protein icing

High-Protein Fudge Round Breakfast Cookies

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Five large, soft-baked chocolate oatmeal breakfast cookies made with Greek yogurt, cocoa powder, protein powder, rolled oats, applesauce, chocolate chips, and wavy chocolate protein icing.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 38 minutes

Ingredients
  

Double Chocolate Oatmeal Cookies
  • 1/2 cup plain nonfat Greek yogurt approximately 120g
  • 1 large egg
  • 2 tablespoons sugar-free maple syrup plus 2 additional teaspoons
  • 1/4 cup unsweetened applesauce approximately 62g
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder plus 2 additional teaspoons
  • 1 1/2 tablespoons almond flour
  • 2 scoops chocolate protein powder approximately 56–64g depending on the brand
  • 1 teaspoon baking powder
  • 2 cups old-fashioned rolled oats approximately 160g
  • 1/3 cup chocolate chips approximately 55–60g; divide between the dough and tops
Chocolate Protein Icing
  • 1 scoop chocolate protein powder
  • 2 tablespoons sugar-free premade chocolate frosting
  • 2 tablespoons water approximately; add gradually and adjust only as needed

Equipment

Method
 

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Add the Greek yogurt, egg, sugar-free maple syrup, applesauce, and vanilla extract to a large mixing bowl. Whisk until smooth and evenly combined.
  3. Add the cocoa powder, almond flour, two scoops chocolate protein powder, and baking powder. Stir until no dry pockets remain.
  4. Add the rolled oats and stir until every oat is coated and the dough becomes thick and sticky.
  5. Reserve a small handful of chocolate chips for the tops, then fold the remaining chips into the dough.
  6. Divide the dough into five equal portions on the prepared baking sheet.
  7. Shape and flatten each portion into a thick round cookie approximately 1/2 inch thick. Press the reserved chocolate chips into the tops.
  8. Bake at 350°F for exactly 13 minutes, until the tops look set and the edges feel stable while the centers remain soft.
  9. Let the cookies cool on the baking sheet for 10 minutes before moving or icing them.
  10. To make the icing, combine one scoop chocolate protein powder and two tablespoons sugar-free chocolate frosting in a small bowl.
  11. Add approximately two tablespoons water, one tablespoon at a time, mixing completely after each addition. Add more water one teaspoon at a time only if needed to create a thick drizzle.
  12. Drizzle the chocolate protein icing in wide zigzags over the cooled cookies. Let the icing set briefly before serving or storing.

Nutrition

Serving: 1cookieCalories: 310kcalCarbohydrates: 39gProtein: 22gFat: 10gFiber: 5g

Notes

High-Protein Fudge Round Breakfast Cookie Tips

YIELD: The recipe makes five large breakfast cookies.
TEXTURE: These are thick, soft oatmeal cookies rather than thin, crisp bakery cookies or creme-filled sandwich cookies.
PROTEIN POWDER: The dough contains two scoops of chocolate protein powder, and the icing contains one additional scoop.
OATS: Use old-fashioned rolled oats for the tested chewy texture.
SHAPING: Flatten the cookies before baking because the dough barely spreads.
BAKING: Bake at 350°F for exactly 13 minutes.
COOLING: Let the cookies cool on the baking sheet for 10 minutes before moving or icing them.
ICING: Combine one scoop chocolate protein powder with two tablespoons sugar-free chocolate frosting. Add approximately two tablespoons water gradually until thick but drizzleable.
STORAGE: Refrigerate iced cookies in an airtight container for up to four days. Freeze uniced cookies for up to two months.
ESTIMATED NUTRITION: Each iced cookie is approximately 310 calories, 22 grams protein, 39 grams carbohydrates, 10 grams fat, and 5 grams fiber. Nutrition is always an estimate.

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