Protein Lemon & Poppy Seed Breakfast Cookies
A deliciously zesty biscuit recipe that is simple to make and free from gluten, refined sugars and any oil or butter. It is a perfect treat to start your day. You can veganise this recipe by swapping the egg to a chia egg and add a vegan protein. The white chocolate drizzle is optional.
- Contains Eggs
Prepared with
Ingredients
- 3.5oz gluten-free oats
- Zest of 1 lemon
- 1.93oz vanilla protein powder (or flavour of choice)
- 2.1oz stevia
- 0.35oz poppy seeds
- 2 eggs (beaten)
- white chocolate (optional)
Instructions
Step 1
Using the bowl of your Ninja Kitchen System and the plastic dough blade, add the oats along with vanilla protein powder, stevia and poppy seeds and select low for 15-20 seconds to mix the dry ingredients together.
Step 2
Add the beaten eggs and zest and select low for approximately 45 seconds to mix the dry and wet ingredients together to form a cookie dough.
Step 3
Use an ice-cream scoop, scoop the cookies over a tray lined with greaseproof paper and flatten the cookies with the back of a spoon.
Step 4
Preheat your Ninja Mini Flip oven to 170 degrees (if you are using a regular oven, pre-heat at the beginning), place in the oven and bake for approximately 6 minutes.
Step 5
Allow the cookies to cool for approximately 5 minutes, then transfer them to a drying rack.
Step 6
Melt desired white chocolate over hot water and drizzle over the cold cookies.