Healthy Gluten-Free Protein Cookies

This oatmeal protein cookie recipe is loaded with nuts, seeds, a touch of carrot and apple, and low in sugar for a snack or meal replacement with serious health benefits. After tons of recipe testing, this cookie is the perfect combination, delicious, and good for you! I’ve got you if you are looking for a healthy gluten-free protein cookies for a pre-workout snack or grab-and-go breakfast!

healthy gluten-free protein cookie with oats, cranberries, carrots, and apples

When working with clients, we always aim for at least 30 grams of fiber daily. Adding shredded carrots and grated apples provides extra fiber and freshness to these protein-rich cookies. Oats and seeds provide another layer of fiber.

These healthy gluten-free protein cookies are low in sugar and include a macronutrient balance that supports stabilized blood sugar levels.

The carbohydrates from the oats, flour, and cranberries are balanced with fat and protein found in eggs, nuts, seeds, and nut butter.

Adding in a bit of extra fiber and phytonutrients from the carrots and apples creates a well-balanced cookie to include with breakfast or as a perfect pre or post-workout snack.

Each cookie offers vitamins and minerals to support your hormones and metabolism.

  • Vitamin A – 22% daily recommendation
  • Calcium – 10 %
  • Copper – 34%
  • Iron – 13%
  • Magnesium – 39%
  • Manganese – 142%
  • Selenium – 34%
  • Zinc – 34%

Additions could include hemp and flax seeds in place or in addition to pumpkin seeds. Experiment with the addition or protein powder to also amp up the protein content in the cookies.

Standing alone, these protein and fiber rich cookies would be excellent before and after a workout to support your energy needs.

If you choose this cookie to supplement breakfast, I recommend including extra protein. In our Metabolism Mastery Membership and Metabolic Health Reboot Program we aim for 30 grams of protein in every meal.

The combination of one cookie with two eggs and 2 TBSP of cottage cheese would equal 30 grams of protein.

The combination of one cookie with a 1/2 serving of Super Soaked Seeds would equal 30 grams of protein.

Fiber is the indigestible parts of the plant, veggies, fruits, grains, nuts, and seeds that many know supports digestion. Fiber is only found in carbohydrates, not in protein, fat, or dairy. The benefits of including at least 30 grams of fiber in your diet daily include:

  • Aids in digestion – keeps things moving through the system
  • Supports our microbiome, providing PREbiotics that feed our good bacteria
  • Helps to control blood sugar levels
  • Promotes heart health and controls cholesterol
  • Key for hormone balance, especially estrogen elimination
  • Provides satiated feeling and aids weight loss
healthy gluten-free protein cookie with oats, cranberries, carrots, and apples

Healthy Gluten-Free Protein Breakfast Cookies

This oatmeal protein cookie recipe is loaded with nuts, seeds, a touch of carrot and apple, and low in sugar for a snack or meal replacement with serious health benefits. After tons of recipe testing, this cookie is the perfect combination delicious and good for you!
Total Time 25 minutes
Course Baking, Breakfast
Servings 16
Calories 350 kcal

Ingredients
  

  • 2 Apples grated
  • 4 Carrots peeled + grated
  • 1 cup Smooth nut butter of choice unsweetened
  • 1 cup Maple syrup
  • 6 Eggs beaten
  • 4 tsp Vanilla
  • 4 cups GF Oats One Degree Brand is my favorite
  • 2 cups GF 1:1 All Purpose Flour organic if possible
  • 2 cups Dried Cranberries unsweetened
  • 1 cup Pepitas (or sunflower seeds)
  • 2 tsp Ceylon Cinnamon
  • 2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • flax and hemp and protein powder???

Instructions
 

  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, mix together grated apple and carrot, nut butter, maple syrup, eggs (already beaten) and vanilla.
  • In a separate bowl, mix the oats, flour, dried cranberries, pumpkin seeds, cinnamon, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix by hand until combined.
  • Scoop roughly 3 Tbsp of the mixture into as cookie shape on a prepared baking sheet and press to 1/4 inch thick. NOTE: These cookies will not spread while baking.
    Repeat with remaining mixture. Bake 18-20 minutes.
  • Once cooled, store in a resealable container in the fridge. Extras freeze well for up to 3 months.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 12.9gFat: 15.7gFiber: 6.8gSugar: 13g
Tried this recipe?Let us know how it was!
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