Brownie Breakfast Cookies – Now With One More Ingredient for the Win
You’ve probably heard of my 4-ingredient breakfast cookies — wholesome, portable, and kid-approved. Well, buckle up, because we’re taking these to the next level with one more ingredient.
If you’ve seen There’s Something About Mary, you may remember the part where the hitchhiker swears his concept shaves off a minute making it superior. Well, these cookies are like that hitchhiker’s idea for “six-minute abs” — except here, it’s the extra ingredient actually makes sense. In fact, it makes these cookies richer, more satisfying, and even higher in protein so they keep you full all morning.
That magical addition? Brownie protein powder. I love using FlavCity’s Brownie protein because it’s made with quality ingredients, tastes amazing, and blends seamlessly into the batter. Think chewy breakfast cookie meets brownie — and yes, they taste as good as they sound.
Recipe
Yields: 8 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
2 ripe bananas
1/4 cup creamy almond butter (or sunflower butter for nut-free)
2 tablespoons mini chocolate chips (or mix-in of choice)
1 cup gluten-free quick-cooking oats
1/4 cup brownie or chocolate protein powder (I love FlavCity Brownie)
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mash bananas in a large bowl until smooth and pudding-like. Stir in almond butter and protein powder until fully combined.
Add chocolate chips and oats; mix until evenly distributed.
Scoop onto baking sheet using a cookie scoop or spoon. Flatten into cookie shapes.
Bake for 15 minutes, until set and lightly golden. Cool before storing.
Storage Tip: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Why you’ll love them: They’re soft, chocolaty, naturally sweetened, gluten-free, protein-packed, and ready in 20 minutes — no “seven-minute abs” gimmicks here, just good, nourishing fuel for your day.
Leave a Reply