High Protein Giant Breakfast Cookies. (Flour-less/Grain/Sugar/Egg Free)

High Protein Giant Breakfast Cookies.   (Flour-less/Grain/Sugar/Egg Free)

High Protein Giant Breakfast Cookies

Sometimes you just need to have a cookie for breakfast! Imagine it being a totally guilt free, healthy experience. Today I'm sharing a recipe that makes this notion possible. These cookies are so easy to throw together, and you can customize the flavor and take them in many different directions.

I eat a lot of Sunflower Seed Butter. The brand Once Again is my favorite as they make a jar free of sugar and salt. That's what I opted to use to make these cookies- which gave them an awesome peanut-buttery flavor. If you would prefer to use Peanut Butter, Cashew Butter, Almond Butter or even a mix of Tahini with another butter, all of those options will work! Just make sure to go for a jar of the natural thick stuff. Make sure the butter is mixed really well, as you don't want to grab from the pool of oil that sits on top of most jar's when first opened.

Feel free to go wild and add just about any Dried Fruit, Nut or Seed, or Chocolate Chips! Want to vary the flavor up a bit? Try some of these ideas:

  • Use Cashew Butter and then add dried or dehydrated Blueberries and Lemon Zest
  • Use Cashew Butter and add Dried Cranberries, Orange Zest and replace the vanilla extract with Orange Extract.
  • Make a Muesli Cookie and add a wide variety of nuts and seeds use any variety of nut or seed butter.
  • Add some Oats or Quinoa Flakes
  • Make an almond cookie: Use Almond Butter, Silvered Almonds and Almond Extract Instead of Vanilla.
  • Make a chocolate chip banana flavored cookie: Using Banana extract instead of Vanilla + Nuts or Seeds + Cacao Nibs or Chocolate Chips.

For those not concerned with keeping the cookies Sugar Free- feel free to replace the Xylitol with just about any unrefined granulated sugar for example: Organic Cane, Palm Sugar, Sucanat, Date Sugar or Dehydrated Maple Sugar. I DO NOT recommend the use of a liquid sugar as the cookies may end up too moist! Please note * If you use a sweetened nut or seed butter, you may not need as much sugar as I have called for in the recipe. Taste the cookie dough and adjust the sweetener to your liking.**

High Protein Giant Breakfast Cookies

High Protein Giant Breakfast Cookies

High Protein Breakfast Cookies

1/2 Cup Nut or Seed Butter (I used Once Again Sunflower Seed Butter)
1 Tbs Chia Flour (or ground chia seeds)
1 Tbs Warm Water
3.5 Tbs Xylitol
1 Tbs Starch for a soft cookie OR 2 Tbs Starch for a harder cookie (Arrowroot, Potato or Tapioca Starch)
1 Tsp. Vanilla Extract
1/4 Tsp. Baking Powder
1/8 Tsp. Liquid Nunaturals Stevia (optional)
Pinch of Salt

2 Tbs Cacao Nibs (optional)
3 Tbs Raw Unsalted Sunflower Seeds (optional)

  1. Preheat oven to 350 degrees. Line a small baking sheet with parchment.
  2. In a cup or bowl mix together the chia and water. Stir in with the nut or seed butter in a larger bowl. Add in the Sugar, Starch, Vanilla, Salt, Baking Powder, Stevia and your add ins (Cacao Nibs and Sunflower Seeds).
  3. Divide dough into two portions. Shape the dough into the size and shape of a hamburger pattie. Place on prepared baking sheet and bake 18-20 minutes.
  4. Allow to cool completely before removing from baking sheet. (to speed up this process place cookie sheet in the freezer.)

Note: to make your own chia flour, simple throw some seeds into a coffee grinder. OR for those unable to consume or find chia- try using flax meal instead!

UPDATE: I tried making these with less starch! I used 1 1/2 TBS of Chia and only 1/2 Tbs of starch and they turned out great! They spread a little less, but taste great for those trying to limit starch!

Yields 2 large cookies. This recipe can be easily doubled or quadrupled. If you do so, you may need to increase the baking time. The cookies are typically done when they begin to get lightly brown on the bottom and their surface appears cooked through - note that the cookies may look slightly under-baked when you remove them from the oven. They will harden and hold together as they cool.

If making the soft (less starchy) version of the cookie I recommend storing them in the freezer. As they are very soft and a bit crumbly and tend to get even softer as they sit out!

Be Creative & Enjoy!


Brittany Angell

33 comments | Leave your own

  1. Janet

    I can’t have sugar or xylitol. Would you suggest stevia powder to replace it?

  2. Ellen (Gluten Free Diva)

    Brittany – this is intriguing. I’ve been craving cookies lately and will definitely give this one (or a variation of it) a try. Thanks!

  3. Emily

    Do you have any idea what the carb/fiber count is on this? It looks delicious! Thanks!

  4. Jen Tapp

    When I try the recipe, I’m going to “bake” half of them in the dehydrator. Curious to see the results. I suspect I would enjoy eating them raw as well!

  5. Courtney

    Just made these and they are amazing!!!! And man are they huge! I’m afraid to eat both of them at once….would you use one or both as a breakfast??

  6. bitt

    this looks so good. if try it i will probably just do stevia only as sweetener and let you know what happens!

    1. Kierdy

      Did you try it with Stevia? I’d like to know your results 🙂

  7. Jen

    The girls and I have been thinking about this one since we saw the yummy breakfast cookie-ness on your page. So excited!!!!

    We’ll start with a single batch and see what, if anything, needs tweaking for small fry personal tastes, but once we get our personal favorite variation hammered out my preference would be to make a week of before-school breakfast cookies and freeze any we’re not getting to quickly enough. Has anyone made these in bulk yet to say how well they ‘keep’, and to know whether or not they hold up well after freezing? I’m a “bake once eat all week” kind of gal, and these look like they’re going to become staples. Right now our kids eat PopTarts with Daddy, and I’d like very much to shift them out of that habit without making them feel deprived!

  8. Jen

    I should have mentioned that we want to freeze the harder cookie. I see already that the softer cookie can and should be frozen.

  9. Marissa

    Nice flavor suggestions! The blueberry lemon one sounds really good.

  10. Elizabeth Good

    That does look delicious~chia flour, who knew?!? That has got to be super healthy! I love the thought of a guilt-free cookie for breakfast. How perfect for my inner child (and the rest of me too). 😉 Brittany, do you happen to know which of those 3 starch options are the lowest in carbs? Thanks again for all that you do.

  11. Melanie

    I love the idea! But your facebook page said super low in carbs? How can I find the dietary exchanges on this? Or did I miss the post with the nutritional info? I’d love to try them out! 🙂 Thanks!

  12. Hannah

    I’m not gluten-free, but I LOVE this recipie. It’s perfect for breakfast and I like to take this cookie for lunch too! I like to make these with almond butter, and then add dates and shredded coconut. It’s delicous!

  13. Amanda

    I just ran the numbers because I do count calories:

    555 Caloires
    44 Grams of Carbs
    38 Grams of Fat
    15 Grams of Protien
    12 Grams of Fiber

    The carbs are a little high for me and I am not doing low carb. I ran the numbers with stevia instead and it dropped to 25 carbs and 505 calories.

    I am sure this is great for people maintaining, but for losing this would pretty hard to fit in my diet.


    1. Julia

      For one cookie???!!! or for both?

  14. Nicole

    I want to start of by saying THANK YOU my girls and I love this recipe!! l use honey instead of xylitol, pecan and almond butter. I’m eatting one right now as I’m righting this… Yummy!!

    1. Lisa

      How much honey did you use?

  15. Virginia

    Have you made smaller versions and they turned out ok? halving it even? My husband said he ate one for breakfast and didn’t eat lunch. He said it is like waybread. 😉

  16. Shannon

    These are going in the oven now. As a runner I am looking for fuel on my long runs. My sis and I are in marathon training. She is on a very restricted diet because of candida. And i am sensitive to gluten, soy, dairy, sugar, and corn. Makes finding fuel difficult since they are all primarily sugar. For those of you that can’t have carbs I’m sorry but for me these are great. Chia is so good for long distance runners! I hope these work.

  17. Joan Mercantini

    These look excellent Brittany. I made something similar this afternoon using as basic ingredients nut butter, eggs and shredded coconut.Anxious to try your recipe too.

  18. Amy

    I live just a few mins from the Once Again factory! Thanks for the shout out to a local company!

  19. Leighanne

    Just found this recipe about 1.5 hours ago and am up to my third batch as the kids and my husband love them. This recipe is quick, easy and tastes great. I only used stevia no Xylitol or other sugars, and they worked out fine. Mind you we are sugar free so are not use to sweet foods now. My husband is a baker, I’ve been making wheat free for 15 years and grain free for 5 years, during that time I’ve tried a lot of recipes. My husband claimed that these biscuits are the best wheat/grain free biscuit he has ever tasted. Up there with ‘normal’ biscuits. Thank you thank you thank you.

  20. Caroline

    Can I substitute the chia flour for something else that I have on hand? Ground flax seed perhaps? I really want these cookies but don’t want to have to go to the store just for one ingredient…

  21. Mel

    Looks like great recipes and I would like to try some but where is the nutrition information?

  22. Mel

    That is as moderate as I can get when there is no nutrition information. I don’t buy any food products or use any recipes that do not have that information. Special diet food is expensive, cooking things at home is time consuming but it all for my health. I don’t want to waste the time without some assurance that it is what I need.

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