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Vegan Protein Breakfast Cookies

I have to say, when I first heard of breakfast cookies I was partially intrigued but also sort of disapproving.  I mean there are already so many awful cereals on the market, do we really need to eat cookies for breakfast? 

Turns out a breakfast cookie can be amazingly healthy and delicious – and make a pretty great grab and go breakfast, or a more leisurely eat-with-a-cappuccino or turmeric latte kind of breakfast. Or snack.  Or both.

This delicious version is adapted from the one on  but with a few little tweaks to the ingredient deck, and the addition of two full scoops of Niyama’s Organic Plant Protein. 

They do take a bit of a pantry raid in terms of number of wholesome ingredients, but they only take  15 minutes to put together and another 15 to bake. Well worth it!


Prep time: 10 mins | Cook time: 0 mins


  • Balls: ⁣
    1 1/4 cup almond flour⁣
    1 scoop Niyama Organic Plant Protein Powder (natural vanilla) ⁣
    1/4 cup coconut oil⁣
    1/4 cup maple syrup⁣
    1/2 tsp vanilla⁣
    1/4 tsp salt⁣
    1/4 cup vegan choc chips 

    Coating: ⁣
    1/3 cup choc chips⁣
    2 tsp coconut oil⁣

    ~makes about 10 balls  ⁣

     Mix up the ball ingredients until well combined, separate into balls. Melt chocolate coating at 30 second intervals and pour over balls. Refrigerate or freeze and dig in 🤤 ⁣


Products used in this Recipe

Organic Plant Protein Powder - Natural Vanilla

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