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Meal Prep Ninja Breakfast Cookies

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I was in the need for some baking therapy last week and I happened upon these. I had all of the ingredients save the raisins on hand, and I had so much fun mixing and measuring and throwing them together.

They are YUMMY! I’m working hard in my life to cut down on the fats and go up on the protein, so I added an extra scoop of the protein powder. The batter was goopy so I threw in some extra almond flour. Next time I won’t do that as I think the goopiness will lead to moister cookies.

I come from a dessert family where we did baking therapy all the time with cookies and cakes and pies. I’m so pumped to have an easy-to-make cookie recipe that is both gluten free, low sugar and high in protein. Hope you all like it too!


These chewy meal prep breakfast cookies taste like carrot cake, and are full of wholesome ingredients, fiber, and protein. Plus, they make for an easy breakfast or grab-and-go snack. 


  • 2 bananas, mashed
  • 2 eggs
  • 1 carrot (grated)
  • ½ cup creamy almond butter
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons maple syrup
  • 1 1/2 cups old fashioned rolled oats
  • ½ cup almond flour
  • ½ cup vanilla protein powder of choice
  • ¼ cup pumpkin seeds
  • ½ cup raisins – I used golden raisins
  • 1 teaspoon cinnamon


  1. Preheat oven to 350ºF
  2. In a large mixing bowl, combine ingredients and mix well.
  3. Roll dough into large balls, flatten with hand, and place on a parchment-lined baking sheet.
  4. Bake in oven for 25-30 minutes, or until cookies are golden brown.
  5. Remove and allow to cool slightly before serving or store in an airtight container or in the freezer – enjoy!

Special thanks to Tina from Carrots N Cake for this killer recipe!