Bariatric Breakfast Cookie Recipe
These Bariatric Breakfast Cookies are soft, flavorful, and made with wholesome, keto-friendly ingredients. They’re packed with protein, fiber, and just the right amount of natural sweetness. Perfect for anyone following a bariatric or low-carb lifestyle who wants something quick, filling, and delicious!
Ingredients
- 1 Banana
- 1 Egg large
- 1/4 cup Coconut Oil melted
- 1 tbsp Maple Syrup or keto-friendly substitute
- 1 Zucchini shredded and squeezed
- 3/4 cup Almond Flour
- 3/4 cup Oats or coconut flakes
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 2 tbsp Hemp Seeds
- 1 tbsp Ground Flaxseed
- 1/3 cup Unflavored Protein Powder
- 1/2 cup Blueberries fresh or frozen
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a bowl, mash banana. Whisk in egg, coconut oil, maple syrup, and zucchini.
- In another bowl, mix almond flour, oats, baking powder, cinnamon, hemp seeds, flaxseed, and protein powder.
- Add dry ingredients to wet and mix until combined.
- Gently fold in blueberries.
- Scoop batter onto the baking sheet. Flatten slightly.
- Bake for 35–40 minutes until golden brown.
- Let cool and enjoy!