A healthy, chewy, gluten free breakfast cookie recipe which is high in protein, sugar free and full of complex carbohydrates for a perfect balanced breakfast or mini meal. 1 bowl and 10 minutes is all you'll need for this super simple creation!
Preheat the oven to 180 degrees Celsius and line a cookie sheet or baking tray with baking paper and set aside.
In a large mixing bowl, combine the oat bran, sea salt, protein powder and sweetener of choice and mix well.
In a small bowl, combine the coconut oil, canned pumpkin and egg and mix very well. Add the mixture to the dry mixture and stir until fully incorporated. Slowly add in the chocolate chips.
Using a large spoon, drop dough onto cookie sheets, with additional space between them as they expand. Bake for 12-14 minutes, or until very lightly golden on top. Remove from oven and allow to cool in pan for 5-10 minutes, before transferring to a wire rack to cool.
Cookies can be kept at room temperature for up to 5 days or frozen for up to 2 months.
Notes
Do not worry if cookies look under baked- They will firm up once cooled. If using a flavoured protein powder, consider decreasing the sweetener amount. ** If batter is too thick, add a dash of dairy free milk