Protein Breakfast Cookies

I used to spend a lot of time in the kitchen. Whether I was cleaning, cooking, reading, or eating. I had the time for it. Modeling is either a constant ‘go, go, go’ job or one with a lot of down time-and i loved my down time ;). Now, I try to minimize time in the kitchen and maximize time with my little nugget. Having healthy options to grab before the zoo, splash pad at the mall, or a baseball game is essential.

There’s something about eating a cookie during the day that makes you feel warm, tingly, and comforted all at once. However, in THIS delicious specimen of a cookie; there are white northern beans, real fruit, cinnamon, and lots and LOTS of oats. Making them not only a great option for breakfast but an excellent source of protein, fiber, healthy fats, and slow burning carbs. (Also, for my breastfeeding mamas… oats are amazing for your milk supply.)

So for the girls that don’t have time to make breakfast from scratch each morning, cook once and eat many -many times! These are filled with raisins and apricots (I love me some raisins), but you can sub any dried fruit that you would like. Chopped dried figs, dates, craisins, or dried cherries would be divine.

On the Go, Breakfast Cookies

One more thing, this recipe makes about 20-24 cookies. I throw half of them in the freezer so I only make a mess once!

More Raisins! Breakfast Bars

Yield: 20-24 Cookies

More Raisins! Breakfast Bars


  • 1 tbsp chia seeds + 3 tbsp water
  • 3 1/4 cups gluten free rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp cardamon
  • 1 can of white northern beans (cannellini) You can sub any white bean but I like these the best.
  • 1/4 cup coconut oil , melted
  • 3 tbsp maple syrup
  • Grated zest of half a lemon or orange
  • 1/2 tsp vanilla bean powder or 1 tsp extract
  • 5 tbsp unsweetened applesauce
  • 1/3 c craisins
  • 1/2 cup good quality raisins (I like thompson seedless)
  • 1/4 cup cacao nibs


  • Preheat your oven to 350 'F. Line 2 baking sheets with parchment paper and set aside.
  • Combine the chia seeds and water in a bowl and set aside for 15 minutes to gel.
  • Pulse 2.5 cups of oats in a blender until it resembles a rough flour. Transfer the flour to a large mixing bowl and whisk in the remaining 4 cups of oats, baking powder, baking soda, cinnamon, and salt.
  • To your blender add the beans, coconut oil, maple syrup, banana, dates, zest, vanilla, applesauce, AND the chia seeds. Blend until smooth. (My daughter likes to eat this off a spoon at this point)
  • Pour the bean mixture over the flour mixture and stir until combined. Add the apricots, raisins, and pumpkin seeds.
  • Roll the dough into 10-12 equal balls and place onto your prepared cookie sheets. You will need to press each ball down so they are patties as the cookies won't spread. Bake for 15-18 minutes until the bars are golden. Cool for 15 minutes and move to a cooling rack. Repeat with the rest of your dough. Freeze half of your bars or use within one week.
  • Notes

    Recipe lightly adapted from "My New Roots".

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