Angie's Breakfast Protein Cookies

  • 2 ripe bananas

  • 2 eggs

  • 1 tsp almond extract

  • 1/3 cup applesauce

  • 1 tsp cinnamon

  • 1 tsp ginger

  • ½ cloves

  • ½ tsp baking soda

  • 1 ½ cup hazelnut flour

  • 1T coconut flour

  • ¼ cup shredded coconut unsweetened

  • ¼ cup chopped walnuts

  • ½ cup frozen blueberries

  • 2 scoops of your favorite protein powder

  • 4T water


  1. Preheat the oven to 350 degrees Fahrenheit

  2. In the bowl of an electric mixer combine the bananas, eggs, almond extract, applesauce and blend until the bananas are completely mashed and everything is combined.

  3. Stir in the cinnamon, ginger, cloves, baking soda, hazelnut flour, coconut flour and coconut and mix well.

  4. Finally add in the chopped walnuts and frozen blueberries and mix until well combined.

  5. On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten.

  6. Bake the cookies for approximately 20 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

  7. Store them in an air tight container, they will stay fresh for 4 to 5 days or freeze!

Nutrition Facts per Serving (1 Cookie):

Calories 211, Fat 13.4g, Protein 8.6g, Carbohydrates 14.3g, Sugars 5g, Fiber 5g