Chai Spice Protein Breakfast Cookies

Add nutrition and new flavors to your healthy morning routine with these high-protein breakfast cookies. Tasting like your favorite chai tea, these delicious make-ahead cookies each contain 15 grams of protein from high-quality sources, including whey protein powder, eggs, yogurt, and nut butter. Make your mornings easier by making a batch of these grab-and-go cookies today! 

This post was created in partnership with Puori.

Ingredients To Make Chai Spice Protein Breakfast Cookies

Here are the ingredients to gather to make these gluten-free protein cookie recipe. 

For the Protein Breakfast Cookies: 

• old fashioned rolled oats – old fashioned oats are recommended, but may use quick oats in a pinch 
• vanilla whey protein powder – we recommend Puori Vanilla Protein Powder (PW1). Our whole team loves this high-quality whey protein powder, which doesn’t contain any low-calorie or artificial sweeteners and is made from only five quality ingredients
• creamy almond butter or peanut butter – or use any favorite nut butter or seed butter, such as cashew butter or tahini; drizzly consistency is best
• pure maple syrup – may use another natural sweetener, such as honey 
• eggs
• ripe banana – may sub applesauce
• plain Greek yogurt – may use 2% or whole milk Greek yogurt
• chai spices – you’ll need ground ginger, cinnamon, fine salt, allspice, nutmeg, cardamom, and cloves
• shredded coconut
• cashews – use raw or roasted whole cashews or cashew halves, may sub pecans or almonds 
• ground flaxseed – optional, may use chia seeds

For The Optional Icing Drizzle:

• powdered sugar
• milk – use dairy or dairy-free milk, or may sub water
• vanilla extract
• cinnamon – may use nutmeg

Find the ingredient list with exact measurements in the recipe card below.

How To Make These High Protein Breakfast Cookies

These breakfast cookies are quick to make and a simple, healthy option for meal prep breakfasts that are made ahead and ready when you need one. Here are the basic steps to make them:

1. Preheat the oven and prep line cookie sheets with parchment paper. 
2. Combine the dry ingredients. In a mixing bowl, stir the oats and protein powder.
3. Add the wet ingredients, including the nut butter, syrup, eggs, mashed banana, and yogurt. 
4. Stir in the chai spices and mix-ins. Add all of the spices to the cookie dough and stir until incorporated. Finally, stir in the cashews and shredded coconut.
5. Bake the cookies. Divide the dough into 10 mounds, 5 per baking sheet, and bake for 10 minutes. 
6. Add the optional icing drizzle. If desired, you can top the cooled cookies with a quick icing drizzle made from powdered sugar, milk, and vanilla.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), total fat, saturated fat, protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make Them Dairy Free

To make these cookies dairy free, use plant-based protein powder instead of whey protein powder. Also, use a thick vegan yogurt instead of the Greek yogurt. In the icing drizzle, use water or a non-dairy milk for the liquid.

Make Them Nut Free

To make nut-free protein breakfast cookies, sub a seed butter, such as tahini or sunflower seed butter in place of the nut butter. Omit the cashews and add ½ cup of another mix-in, such as dried fruit, pumpkin seeds, or sunflower seeds.

How To Store

Store the baked and fully cooled cookies in an airtight container at room temperature and enjoy within 5 days. For longer storage, freeze cookies for up to 3 months in a freezer-safe bag or container. Allow to thaw at room temperature before eating. 

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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