Just Add Cloth
May 012017
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Breakfast Cookies with Casein Protein, Almonds, Raisins, & Cherries

Ironically, I have been on a casein free diet these days to reduce inflammation and joint pain. I figured, since I had a dairy allergy as a kid, maybe it was contributing to issues as an adult. So, right now is not really an optimal time to be doing experimental baking with dairy protein. However, it is almost that time of year, when my husband starts planning out his guy trip. They usually end up backpacking, canoeing, and portaging many, many miles and need portable food. Their food ends up being pretty rice heavy and protein lite, so the protein powder breakfast cookies are a hit.

Disclaimer: these are not a part of any natural foods theme. The protein powder contains sucralose, which is an artificial sweetener. You might use a different powder and add your own sweetener. I just cannot vouch for how the texture turns out. Theoretically, you could try hemp protein and real sugar. If you use hemp protein, I recommend adding an extra egg or a teaspoon of kojac root.

Breakfast Cookies with Casein Protein, Almonds, Raisins, & Cherries

1 cup butter
1/2 cup sugar
2 eggs
1 cup vanilla casein protein powder (Gold Standard)
1 teaspoon baking soda
2 cups whole rolled oats
1 cup gluten free flour
1 cup raisins
1 cup almonds
1 cup dark chocolate chips
2/3 cup dried cherries

Preheat oven to 375ºF.

Mix butter, sugar, eggs, and casein until creamy. Add oats and mix in. Mix flour and baking soda together and fold into dough. Add your fruits, nuts, and chips. You may need to use your hands to get them mixed in well.
Use your hands to form dough balls roughly the size of tennis balls. You should get 12 balls out of this recipe. Place dough balls on a baking sheet covered with parchment paper.  You can fit six balls on a standard baking sheet. Press dough balls down a bit to ever so slightly flatten.

Bake about 18 minutes. Let sit at least five minutes on sheet before transferring to a rack or paper.

Before storing, be sure to leave cookies out around six hours to avoid them falling apart later.
These are a great higher protein alternative to simple oatmeal and can be eaten on the go. Since the casein has sucralose in it, you can also skip the sugar if you prefer a less sweet breakfast cookie.

I make this type of cookie each year for my husband’s guy trip to the boundary waters. They like they as an easy breakfast or snack on the trail.

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