No, cookies aren’t exactly what might come to mind when you think “healthy breakfast”, but we’re not talking about your run of the mill chocolate chip cookie here. Sure, it’s got “cookie” in the name, but that refers more to its shape than a cookie’s typical status as a sweet dessert treat.
In fact, two of the key ingredients in these cookies are Greek yogurt and oats, each very well-established as breakfast foods in their own right.
The Health Benefits Of Oats
Oats are a timeless breakfast staple, and for good reason. They are really good for you, and a perfect way to start your day on a healthy note. Oats are loaded with a special kind of fiber known as beta-glucan, which helps lower cholesterol levels. Fiber also helps keeps us fuller, longer, so it’s a perfect way to power up for a busy and productive morning. Oats also contain high amounts of antioxidants, which are great for keeping you young and healthy on the inside and the outside.
The Health Benefits Of Greek Yogurt
There is just something about the rich, creamy flavor of good quality Greek yogurt. Dense yet fluffy, a bit like soft-serve ice cream, Greek yogurt is packed with protein. High protein meals are where it’s at for folks who are normally a little peckish throughout the day but are trying to lose some weight. The elevated protein helps in two ways: it keeps you fuller longer, and it can also help light up your metabolism.
One more amazing thing that Greek yogurt has: loads of probiotics. Probiotics are all about making your tummy happy by balancing the bacteria found there, and you definitely want these guys in your life.
How To Make Blueberry Lemon Protein Cookies
- 1 cup certified gluten-free oats
- 1 cup blanched almond flour
- 2-3 scoops of vanilla protein powder of your choice
- 1 cup vanilla Greek yogurt. Use plain Greek yogurt for less sugar.
- 1/2 cup unpasteurized honey or maple syrup
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Heat your oven to 350°F. Prepare a large baking sheet by spraying with cooking spray or covering with parchment paper.
- Place the oats in a food processor. Process until they’re mostly ground, with a few bigger pieces.
- Add in almond flour, honey, protein powder, Greek yogurt, vanilla extract, lemon zest, baking powder, salt and baking soda.
- Process until everything has blended into a batter, but do not overmix.
- Next add the blueberries. Pulse for just 10 seconds to combine.
- Scoop the batter onto your baking sheet, forming 18 evenly-spaced cookies.
- Bake until the bottoms of the cookies are lightly browned, about 10-12 minutes.
- Allow to cool slightly before transferring them to a wire cooling rack.
- Store in the refrigerator for up to a week. Breakfast is served!
Makes 18 cookies
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