High-Protein Teff Breakfast Cookies
You know what’s fun? Eating cookies for breakfast. And as long as those breakfast cookies are filled with wholesome, healthy ingredients, I’m all for it!
I decided recently to experiment with teff flour (I used this one) because it’s a nutrient-dense and gluten-free alternative to regular wheat flour, and I thought these cookies would be the perfect place to try it out! 
Teff is a gluten free grain (technically a seed) that grows predominantly in Ethiopia. It’s high in fiber, vitamins, and minerals, (calcium and iron especially) and has even more protein than quinoa!
It has a mild, slightly nutty taste and I think it pairs up perfectly with the rest of the ingredients in these breakfast cookies.
The texture of the breakfast cookies are somewhere between a muffin and a regular cookie, and they’re perfect for getting kids (or adults) to eat something wholesome on rushed mornings!
These breakfast cookies are subtly sweet from the banana and maple syrup, and to keep the sugar low I used Alter Eco’s Dark Blackout chocolate bar for the chunks. Feel free to use your favorite chocolate, or switch it out for raisins or another dried fruit.
(You can even add in your own homemade chocolate!)
I also experimented with leaving the chocolate out and not replacing it with dried fruit, and I still loved them.
But the chocolate was pretty dang good. 😋
Tips for Teff Breakfast Cookies
- The cookie batter stays put pretty much where you drop it, so try to shape it the best you can into a cookie form. I used two spoons to drop the batter and then flatten it out into a cookie.
- I love adding Vital Proteins collagen to everything, including these cookies. It bumps up the protein and doesn’t taste at all!
- You can freeze these cookies. They lose a little bit of that “just baked” texture, but not too much.
- I stored our cookies in a glass pyrex container on the counter for the short amount of time they lasted in our house. They should be good to go for 3-4 days (if they make it that long 😋)
*Note: I made these cookies about 5 times to get the recipe where I wanted it. I made one final tweak after I shot photos, so don’t worry if your cookies look slightly different from the ones pictured here!
High Protein Teff Breakfast Cookies
Ingredients
- 1 ripe banana (about ¾ cup mashed)
- 1 egg
- ½ cup unsweetened peanut butter (salted)
- 1/2 cup teff flour (I used this one )
- 1/2 cup rolled oats
- ¼ cup chopped walnuts
- ¼ cup chopped chocolate bar or chocolate chips (I used this one )
- 3 tablespoons melted butter (salted)
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 scoops collagen peptides (optional)
Instructions
- Preheat oven to 350.
- Add the banana to a mixing bowl and mash with a fork until big lumps are gone.
- Add egg, peanut butter, vanilla, maple syrup, and melted butter and mix to combine.
- In a separate bowl, mix all the remaining ingredients except the chocolate and chopped walnuts. Add the mixed dry ingredients to the wet ingredients and stir to combine. Add the chopped walnuts and chocolate and stir to combine once more.
- Using two spoons, drop about 1.5 tablespoons of batter onto a parchment lined cookie sheet. The cookies will stay pretty much where they land, so flatten them out a bit into a cookie shape.
- Bake for 10-12 minutes.
Notes
You can replace chocolate chips with raisins if preferred
High Protein Teff Breakfast Cookies
Ingredients
- 1 ripe banana (about ¾ cup mashed)
- 1 egg
- ½ cup unsweetened peanut butter (salted)
- 1/2 cup teff flour (I used this one )
- 1/2 cup rolled oats
- ¼ cup chopped walnuts
- ¼ cup chopped chocolate bar or chocolate chips (I used this one )
- 3 tablespoons melted butter (salted)
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 scoops collagen peptides (optional)
Instructions
- Preheat oven to 350.
- Add the banana to a mixing bowl and mash with a fork until big lumps are gone.
- Add egg, peanut butter, vanilla, maple syrup, and melted butter and mix to combine.
- In a separate bowl, mix all the remaining ingredients except the chocolate and chopped walnuts. Add the mixed dry ingredients to the wet ingredients and stir to combine. Add the chopped walnuts and chocolate and stir to combine once more.
- Using two spoons, drop about 1.5 tablespoons of batter onto a parchment lined cookie sheet. The cookies will stay pretty much where they land, so flatten them out a bit into a cookie shape.
- Bake for 10-12 minutes.
Notes
You can replace chocolate chips with raisins if preferred
2 responses to “High-Protein Teff Breakfast Cookies”
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I made these tonight, February 23, 2019, and the flavor is wonderful, truly delicious, ty for this recipe.
Glad you liked them!