11 Chewy Protein Cookie Recipes Healthy Enough for Breakfast

Morning can be a rush, but that doesn't mean breakfast should be boring or low on fuel. These chewy protein cookie recipes healthy enough for breakfast are made to be portable, satisfying, and packed with the nutrients you need to start the day. You’ll find a mix of flavors — peanut butter, chocolate, pumpkin, and fruit — all designed to be chewy, filling, and easy to make.

Each Chewy Protein Cookie Recipes entry here gives clear ingredients, realistic bake times, and simple steps so you can have bake-and-go breakfasts ready. Whether you want a gluten-free, nut-free, or double-chocolate option, there’s a high-protein breakfast cookie that fits your routine. Pin your favorites, try one this weekend, and discover which chewy protein cookie becomes your new morning staple.

1. Chewy Protein Cookie: Peanut Butter Banana Oat Breakfast Cookies

These peanut butter banana cookies are soft and chewy with a natural sweetness. Ripe banana and creamy peanut butter create a tender crumb. Rolled oats and protein powder add structure and lasting energy. They’re perfect for rushed mornings or a mid-morning pick-me-up. You’ll smell warm banana and nutty peanut butter as they bake.

Ingredients

• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup natural peanut butter, room temperature
• 1 large egg, room temperature
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1/2 cup vanilla whey or plant-based protein powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 1 tablespoon of dough to measure size.
2. In a bowl, mash bananas until smooth. Add room temperature peanut butter, egg, honey, and vanilla. Stir until combined.
3. In a separate bowl, whisk oats, protein powder, cinnamon, baking powder, and salt.
4. Add dry mix to wet mix. Stir until a sticky dough forms. Fold in chocolate chips.
5. Drop dough by 2-tablespoon scoops onto the prepared sheet, spacing 2 inches apart.
6. Flatten slightly with a spoon. Bake 12–14 minutes, or until edges are golden and centers are set.
7. Use toothpick check: it should come out mostly clean with a few moist crumbs.
8. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool another 15 minutes.

How to Serve It

Serve warm on a small plate with a smear of extra peanut butter. Garnish with banana slices and a sprinkle of cinnamon. Pair with cold milk or a latte for a balanced breakfast. Store in an airtight container for 3 days at room temp or freeze up to 1 month. Make the dough ahead and bake fresh in the morning for best chewiness.

2. Chocolate Chip Protein Breakfast Cookies (Chewy & Morning-Ready)

These chocolate chip protein breakfast cookies have a tender, chewy center and crisp edges. Brown sugar and a touch of butter bring classic cookie flavor. Vanilla protein powder and oats boost protein without tasting chalky. Cookie lovers who want a breakfast that feels indulgent will enjoy this chewy morning treat. Expect a warm, sweet chocolate aroma.

Ingredients

• 1/4 cup unsalted butter, softened to room temperature
• 1/3 cup brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup chocolate or vanilla protein powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips
• 2 tablespoons milk (dairy or plant-based), if dough seems dry

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Cream butter and brown sugar until light. Add egg and vanilla; beat until smooth.
3. Whisk oats, flour, protein powder, baking soda, and salt in a bowl.
4. Stir dry ingredients into wet. If dough is crumbly, add up to 2 tablespoons milk.
5. Fold in chocolate chips. Dough should be sticky and scoopable.
6. Scoop 2-tablespoon portions and place on sheet, 2 inches apart. Flatten slightly.
7. Bake 10–12 minutes, until edges are set and centers still soft. Toothpick will show moist crumbs.
8. Cool 5 minutes on sheet, then transfer to a rack for 15 minutes.

How to Serve It

Serve with a smear of almond butter and a handful of fresh berries. Pair with black coffee or a protein shake. Store cookies in an airtight container for 4 days or freeze up to 2 months. To bake ahead, freeze scooped dough on a tray, then bake from frozen adding 1–2 minutes to bake time.

3. Almond Coconut Chewy Protein Cookies (Gluten-Free Option)

Toasted coconut and almond flour create a rich, chewy texture in this gluten-free recipe. Greek yogurt keeps cookies moist while almond butter deepens flavor. A hint of maple adds gentle sweetness. These are great when you want a nutty breakfast cookie that’s still soft in the center. You’ll notice a toasty coconut scent as they bake.

Ingredients

• 1/2 cup almond butter, room temperature
• 1/4 cup plain Greek yogurt, room temperature
• 1/4 cup maple syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut, plus extra for topping
• 1/3 cup vanilla protein powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sliced almonds, for garnish

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk almond butter, Greek yogurt, maple syrup, egg, and vanilla until smooth.
3. In another bowl, combine almond flour, shredded coconut, protein powder, baking powder, and salt.
4. Stir dry mix into wet until dough holds. If too wet, chill 10 minutes.
5. Scoop 2-tablespoon balls and place 2 inches apart. Press lightly and top with sliced almonds and extra coconut.
6. Bake 10–12 minutes, until edges are slightly golden and centers appear set.
7. Use a toothpick to test center; it should return with moist crumbs.
8. Cool on the pan 5 minutes, then move to a rack to finish cooling 15 minutes.

How to Serve It

Serve two cookies with Greek yogurt and fresh berries for a balanced breakfast. Garnish with extra shredded coconut and a drizzle of maple. Store airtight in fridge for 5 days or freeze up to 1 month. These travel well in lunch boxes and make-ahead freezer dough saves busy mornings.

4. Lemon Blueberry Chewy Protein Cookie (Chewy Protein Cookie Recipes Morning Lemon)

Light, tangy lemon meets juicy blueberries in a chewy oat cookie. Greek yogurt and oats keep the texture moist and tender. Vanilla protein powder adds subtle sweetness while boosting protein. This breakfast cookie feels fresh and bright, ideal for spring mornings. You’ll taste lemony brightness and soft bursts of blueberry in each bite.

Ingredients

• 1/2 cup mashed ripe banana (or unsweetened applesauce)
• 1/3 cup plain Greek yogurt, room temp
• 1/4 cup honey or maple syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 1/4 cups rolled oats
• 1/2 cup vanilla protein powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup fresh blueberries (or frozen, not thawed)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Mix mashed banana, Greek yogurt, honey, egg, vanilla, and lemon zest until smooth.
3. In a separate bowl, whisk oats, protein powder, baking powder, and salt.
4. Fold dry ingredients into wet. Gently fold in blueberries, careful not to crush.
5. Scoop 2-tablespoon portions onto sheet and flatten slightly.
6. Bake 12–14 minutes, until edges are golden and centers are set. Toothpick should show moist crumbs.
7. Let cool on sheet 5 minutes, then transfer to rack for 15 minutes.

How to Serve It

Serve with a dollop of Greek yogurt and extra lemon zest. Pair with a green tea or citrus-infused water. Store in fridge for 4 days or freeze up to 1 month. Make batter the night before and bake fresh in the morning for tender, chewy results.

5. Maple Cinnamon Oat Chewy Protein Cookies (High-Protein Breakfast Cookie)

Maple and cinnamon add cozy flavor to these chewy oat cookies. Rolled oats and protein powder create a full, satisfying bite. A touch of coconut oil keeps edges crisp and centers soft. These are ideal on cool mornings or when you want something warming. Expect a sweet, spicy aroma as they bake.

Ingredients

• 1/4 cup coconut oil, melted and cooled
• 1/3 cup pure maple syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 3/4 cup whole wheat flour
• 1/2 cup protein powder, vanilla or unflavored
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk coconut oil, maple syrup, egg, and vanilla until combined.
3. In a bowl, mix oats, flour, protein powder, cinnamon, baking soda, and salt.
4. Stir dry ingredients into wet. Fold in chopped walnuts.
5. Drop 2-tablespoon portions and slightly press flat on sheet.
6. Bake 11–13 minutes, until edges are golden and centers set. Toothpick should show moist crumbs.
7. Cool on pan 5 minutes, then transfer to rack 15 minutes.

How to Serve It

Top with a light spread of ricotta and a drizzle of maple. Pair with chai or black tea for a cozy combo. Store airtight for 4 days or freeze. For a make-ahead option, form dough balls and freeze; bake from frozen, adding 1–2 minutes.

6. Pumpkin Spice Chewy Protein Cookies (Seasonal Breakfast Cookie)

Pumpkin puree and warm spices make these chewy cookies taste like fall in a bite. Oats and protein powder keep you full until lunch. Brown sugar adds depth while baking yields tender centers and lightly crisp edges. This is a seasonal favorite for chilly mornings. You’ll smell nutmeg and cinnamon filling the kitchen.

Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup protein powder, vanilla
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Mix pumpkin, coconut oil, brown sugar, egg, and vanilla until smooth.
3. Combine oats, flour, protein powder, pumpkin pie spice, baking powder, and salt.
4. Stir dry into wet until combined. Fold in pecans if using.
5. Drop 2-tablespoon scoops and slightly flatten on sheet.
6. Bake 12–14 minutes, until edges look set and centers are springy.
7. Toothpick should come out with moist crumbs. Cool 5 minutes on sheet then 15 minutes on rack.

How to Serve It

Serve warm with a pat of butter or a dollop of yogurt. Pair with spiced coffee or chai. Store airtight in fridge up to 5 days or freeze. Make the dough ahead and bake fresh for best texture.

7. Double Chocolate Espresso Chewy Protein Cookie (Chewy Protein Cookie Recipes for Coffee Lovers)

These double chocolate espresso cookies are rich, fudgy, and chewy. Cocoa and instant espresso powder amp up flavor without bitterness. Chocolate protein powder boosts protein while keeping the texture soft. Perfect for mornings when you want a coffee boost with your breakfast. Expect a bold chocolate aroma with a coffee note.

Ingredients

• 1/4 cup unsalted butter, softened to room temperature
• 1/3 cup brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chocolate protein powder
• 1 cup rolled oats
• 1/2 teaspoon instant espresso powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well.
3. Whisk cocoa, protein powder, oats, espresso, baking powder, and salt.
4. Add dry ingredients to wet and stir until combined. Fold in chocolate chips.
5. Scoop 2-tablespoon portions and slightly press to flatten.
6. Bake 10–12 minutes, until edges set and centers look soft. Toothpick test: moist crumbs.
7. Cool on sheet 5 minutes, then transfer to rack to cool 15 minutes.

How to Serve It

Dust with a little cocoa or top with a chocolate-covered espresso bean. Pair with black coffee or an iced latte. Store in airtight container for 4 days or refrigerate for up to 1 week. Freeze baked cookies up to 2 months; reheat slightly for a fudgy center.

8. Apple Cinnamon Chewy Protein Breakfast Cookies

Chunks of apple and warm cinnamon make these cookies comforting and chewy. Applesauce or diced apple adds moisture so the center stays soft. Oats and protein powder provide sustained energy. Ideal when you want a breakfast that tastes like apple pie without the fuss. You’ll smell cinnamon and baked apple filling the kitchen.

Ingredients

• 1/2 cup unsweetened applesauce or 1/2 cup finely diced apple
• 1/4 cup coconut oil, melted
• 1/3 cup brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup protein powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup raisins (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Mix applesauce (or diced apple), coconut oil, brown sugar, egg, and vanilla.
3. Combine oats, flour, protein powder, cinnamon, baking powder, and salt.
4. Fold dry mix into wet until uniform. Stir in raisins if using.
5. Scoop 2-tablespoon portions and flatten slightly on the sheet.
6. Bake 12–14 minutes, until edges are golden and center set. Toothpick: moist crumbs.
7. Let cool on sheet 5 minutes, then finish cooling 15 minutes on rack.

How to Serve It

Top with a thin apple slice and a dusting of cinnamon sugar. Pair with hot tea or a simple kefir for added protein. Store airtight in fridge for 4 days or freeze for up to 1 month. Make the batter ahead and bake in the morning for fresh warm cookies.

9. Sunflower Seed & Cranberry Chewy Protein Cookies (Nut-Free)

These nut-free cookies use sunflower seed butter and seeds for crunch and protein. Dried cranberries add a tart contrast to chewy centers. Oats and protein powder keep them filling and portable. They’re great when nuts aren’t an option but you still want a protein-packed breakfast cookie. Expect a toasted seed aroma and chewy bite.

Ingredients

• 1/2 cup sunflower seed butter, room temperature
• 1/4 cup honey
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup oat flour (or blended oats)
• 1/2 cup protein powder, unflavored or vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup dried cranberries
• 1/4 cup sunflower seeds, plus extra for topping

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Mix sunflower seed butter, honey, egg, and vanilla until smooth.
3. Combine oats, oat flour, protein powder, baking soda, and salt.
4. Stir dry into wet until well combined. Fold in cranberries and sunflower seeds.
5. Scoop 2-tablespoon portions, press lightly, and sprinkle extra seeds on top.
6. Bake 10–12 minutes, edges lightly golden and centers set. Toothpick: moist crumbs.
7. Cool on baking sheet 5 minutes, then transfer to a rack for 15 minutes.

How to Serve It

Serve with a smear of seed butter and a few fresh apple slices. Pair with soy milk or a smoothie for extra protein. Store airtight in fridge for 5 days or freeze for 2 months. Dough freezes well; bake from frozen, adding 1–2 minutes.

10. Coconut Cashew Chewy Protein Cookies with Chia

Toasted cashews and shredded coconut give these cookies a tropical, chewy character. Chia seeds add omega-3s and hint of crunch. Coconut oil and honey create a tender, glossy texture. These are great for a travel-friendly breakfast with satisfying chew. You’ll notice a gentle coconut aroma and nutty crunch.

Ingredients

• 1/2 cup cashew butter, room temperature
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup honey
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup protein powder, vanilla
• 1/3 cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup roughly chopped cashews, for topping

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheet with parchment.
2. Mix cashew butter, coconut oil, honey, egg, and vanilla until smooth.
3. Combine oats, protein powder, shredded coconut, chia, baking powder, and salt.
4. Stir dry into wet until uniform. Chill 10 minutes if dough is soft.
5. Scoop 2-tablespoon portions and press lightly. Top with chopped cashews.
6. Bake 11–13 minutes, until edges are golden and centers set. Toothpick: moist crumbs.
7. Cool on sheet 5 minutes, then transfer to a rack for 15 minutes.

How to Serve It

Serve with sliced mango or pineapple for a tropical plate. Pair with coconut milk latte or iced matcha. Store airtight in fridge up to 5 days or freeze for long-term. Make-ahead option: form dough and freeze on tray.

11. PB&J Chewy Protein Thumbprint Breakfast Cookies

These PB&J thumbprint cookies combine chewy peanut butter dough with a spoonful of chia jam. Chia jam keeps sugar low and adds fiber. Protein powder and oats add staying power for morning energy. Kids and adults both love this nostalgic flavor reimagined as a protein breakfast cookie. Expect a nutty aroma and fruity jam burst.

Ingredients

• 1/2 cup natural peanut butter, room temperature
• 1/4 cup honey
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup rolled oats
• 1/2 cup protein powder, vanilla
• 1/4 cup oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup mixed berry jam (or 1/3 cup mashed berries + 1 tsp chia for chia jam)
• 1 tablespoon chia seeds (if making chia jam)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheet with parchment.
2. In a bowl, whisk peanut butter, honey, egg, and vanilla until smooth.
3. Combine oats, protein powder, oat flour, baking powder, and salt.
4. Stir dry ingredients into wet until a soft dough forms.
5. If making chia jam: warm mashed berries slightly, stir in chia, let thicken 10 minutes.
6. Scoop 2-tablespoon balls and place on sheet. Press center with thumb to make a well.
7. Fill each well with 1/2 teaspoon jam. Bake 10–12 minutes, until edges set.
8. Toothpick in edge should show moist crumbs. Cool on sheet 5 minutes, then 15 minutes on rack.

How to Serve It

Serve two thumbprints with a small glass of cold milk or yogurt. Garnish with a few fresh berries and a light dusting of powdered cinnamon. Store in an airtight container in the fridge for 4 days or freeze up to 1 month. You can prepare jam-filled cookies in advance and thaw gently.

You now have eleven chewy protein cookie recipes healthy enough for breakfast, covering flavors from chocolate and peanut butter to pumpkin and lemon. There’s a cookie here for every mood and dietary need — nut-free, gluten-free, seasonal, and coffee-flavored. Try one recipe this week and save the rest to pin for busy mornings. Which flavor will you bake first, and who will you share a batch with? Pin and share these with friends so everyone can enjoy protein-packed breakfasts that taste like treats.