High Protein Plum Jam Breakfast Cookies
These High Protein Plum Jam Breakfast Cookies are what happens when a soft-baked oatmeal cookie meets a thick, sweet-tart homemade fruit jam. Each oversized cookie has around 15g of protein, a big crater of vibrant red plum preserves, and a creamy vanilla drizzle over top. Basically, they look and taste like dessert but are totally breakfast-worthy!
Servings: 4 Cookies
Calories: 191.9kcal
Ingredients
Plum Jam:
- 188 g Red Plum (pitted and finely diced)
- 12 g Granulated Zero-Calorie Sweetener (H-E-B)
- 4 ml Vanilla Extract (Nielsen Massey)
- Pinch of Salt
- 3 g Cornstarch (Whole Foods)
- 8 g Water
Wet:
- 85 g Nonfat Greek Yogurt (Fage)
- 50 g Large Egg (Vital Farms)
- 16 g Almond Butter (Trader Joe’s)
- 4 g Vanilla Extract (Nielsen Massey)
Dry:
- 80 g Oat Flour (Bob’s Red Mill)
- 30 g Vanilla Milkshake Protein Powder (Quest)
- 2 g Baking Powder
- 1 g Ground Cinnamon
- Pinch of Salt
Filling:
- 60 g Plum Jam (recipe above)
Vanilla Drizzle:
- 30 g Nonfat Greek Yogurt (Fage)
- 5 g Vanilla Milkshake Protein Powder (Quest)
- 10 ml Nonfat Plain Milk (Whole Foods)
Instructions
Plum Jam:
- Add your plum jam ingredients, except the cornstarch and water, to a small saucepan over medium-low heat. Cook for 8–10 minutes, stirring frequently, until the plums soften and release their juices.188 g (2 medium) Red Plum, 12 g (1 tbsp) Granulated Zero-Calorie Sweetener, 4 ml (1 tsp) Vanilla Extract, Pinch of Salt
- Lightly mash the fruit with a spatula, leaving some small pieces for texture.
- Mix the cornstarch and water until smooth, then stir into the plum mixture. Cook for another 2–4 minutes, stirring frequently, until thick and jammy.3 g (0.5 tsp) Cornstarch, 8 g (0.5 tbsp) Water
- Remove from the heat and allow to cool completely. The jam will continue to thicken as it cools.
Cookies:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add your wet ingredients to a mixing bowl and whisk until smooth.85 g (0.43 cup) Nonfat Greek Yogurt, 50 g (1 whole) Large Egg, 16 g (1 tbsp) Almond Butter, 4 g (1 tsp) Vanilla Extract
- Add your dry ingredients to a larger bowl and mix together. Then pour in the wet and stir until a thick, slightly sticky cookie dough forms.80 g (0.66 cup) Oat Flour, 30 g (1 scoop) Vanilla Milkshake Protein Powder, 2 g (0.5 tsp) Baking Powder, 1 g (0.25 tsp) Ground Cinnamon, Pinch of Salt
- Let the dough rest for 5–10 minutes to allow the oat flour and protein powder to absorb some of the moisture.
- Divide the dough into 4 equal portions and shape each into a thick, round cookie using slightly damp hands.
- Place the cookies on your prepared baking sheet and create a large, shallow crater in the center of each.
- Add 15g plum jam to the center of each cookie.60 g (0.5 cup) Plum Jam
- Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
- Allow the cookies to cool on the baking sheet for at least 10 minutes.
Vanilla Drizzle:
- Add your vanilla drizzle ingredients to a small bowl and mix until smooth.30 g (1 tbsp) Nonfat Greek Yogurt, 5 g (1 tsp) Vanilla Milkshake Protein Powder, 10 ml (2 tsp) Nonfat Plain Milk
- Drizzle over the cooled cookies and enjoy.
Nutrition Information
High Protein Plum Jam Breakfast Cookies
Serving Size
1 Cookie
Amount per Serving
Calories
191.9
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
1.8
g
Cholesterol
55.9
mg
19
%
Sodium
60
mg
3
%
Potassium
129.2
mg
4
%
Carbohydrates
21.9
g
7
%
Fiber
2.8
g
12
%
Sugar
3.8
g
4
%
Protein
15.2
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.