Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!
They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?
You’ll definitely feel like you’re indulging with each bite of these.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
cookies
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- 3 tbsp Ground chia seeds See recipe note*
- 2 tbsp Water
- 1 Banana
- 2/3 cup Almond Flour
- 1/4 cup Tapioca flour
- 3 tbsp Coconut flour
- 2 scoops Hemp protein powder about 1/4 cup (sub Collagen Peptides, if not vegan)
- 1/2 tsp Baking Soda
- 1/4 tsp Pink salt
- 2 tbsp Avocado oil sub coconut oil or melted butter, for non-vegan substitute
- 2 tbsp Honey sub maple syrup/coconut sugar
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Vanilla Extract
- 3 tbsp Strong coffee room temp or chilled - I use store bought cold brew
- 1 tbsp Ground coffee* heaping - optional (I use our daily organic breakfast blend)
- 3 tbsp Mini Chocolate chips I use the Enjoylife brand! They're dairy free and delicious!
Ingredients
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- Preheat oven to 350 degrees.
- In a small bowl, combine the ground chia seeds and water. Set aside.
- In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
- In a separate mixing bowl, mash up the banana.
- Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
- Add the banana mixture to your dry mix and stir just to combine the ingredients.
- Mix in your coffee grounds and chocolate chips.
- Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
- Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.
**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.
