I’m here to tell you, breakfast cookies are a thing! These High Protein Teff Breakfast Cookies use wholesome ingredients, so you can feel good about eating them as your first meal of the day!

Teff is a gluten free grain (technically a seed) that grows predominantly in Ethiopia. It’s high in fiber, vitamins, and minerals, and has even more protein than quinoa! I used teff flour in these cookies because it’s a great way to pack a strong nutritional punch and use a new grain in a fun way.

These cookies are subtly sweet from the banana and maple syrup, and to keep the sugar low I used a very dark chocolate bar for the chunks. Feel free to use your favorite chocolate, or switch it out for raisins or another dried fruit.

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 nourishing on rushed mornings!

High Protein Teff Cookies
Makes 12 cookies

Ingredients

  • 1 ripe banana (about ¾ cup mashed)
  • 1 egg
  • ½ cup unsweetened peanut butter (salted)
  • 1/2 cup teff flour
  • 1/2 cup rolled oats
  • ¼ cup chopped walnuts
  • ¼ cup chopped chocolate bar or chocolate chips
  • 3 tablespoons melted butter (salted)
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon collagen peptides (optional)

Directions

  1. Preheat oven to 350°F.
  2. Add the banana to a mixing bowl and mash with a fork until big lumps are gone.
  3. Add egg, peanut butter, vanilla, maple syrup, and melted butter and mix to combine.
  4. 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.
  5. 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.
  6. Bake for 10-12 minutes.

Notes: You can replace chocolate chips with raisins if preferred. And to increase the protein level, add an additional tablespoon of collagen peptides.

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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.