Bakery-Style Stuffed Chunky Monkey Protein Breakfast Cookies

A thick, bakery-style breakfast cookie stuffed with sweet creamy vanilla protein filling, loaded with chocolate chips and walnuts, sitting on a white ceramic plate on a marble countertop. Ideal for healthy breakfast ideas or high protein snacks.

Bakery-Style Stuffed Chunky Monkey Protein Breakfast Cookies

These bakery-style breakfast cookies healthy enough to eat daily are soft, chewy, and stuffed with a creamy vanilla protein filling. Each oversized cookie is made with almond flour, oats, PB Fit, banana, and sugar-free chocolate chips, making them the perfect sweet high protein snack or portable protein breakfast cookie. They're easy to meal prep, freeze well, and taste like a dessert from your favorite café.

Course Breakfast, Dessert, Snack

Prep Time 15

Cook Time 25

Servings

Calories 749kcal

Ingredients

3/4 Cup Almond Flour
1/2 Cup Rolled Oats
1.5 Scoop Vanilla Protein Powder Link in blog post
1/2 Cup Mashed Ripe Banana (about 1 Large)
4 Tbl PB Fit + 2 Tbl Water to equal 2 Tbl of Peanut Butter
3 Tbl Light Butter
3 Tbl Sugar Free Maple Syrup Link in blog post
.5 Tsp Baking Powder
1/4 Tsp Cinnamon
1/4 Tsp Salt
1/3 Cup Chopped Walnuts
1/3 Cup Sugar Free Chocolate Chips
2 Tbl Sugar Free White Chocolate Chips (Optional for topping)

For the Creamy Protein Filling

1/2 Cup Plain Fat Free Greek Yogurt
1.5 Scoops Vanilla Protein Powder Link in blog post
2 Tsp Lakanto Monkfruit Sweetener
1 Tsp Vanilla Extract

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the filling: In a small bowl, mix together the Greek yogurt, vanilla protein powder, monkfruit sweetener, and vanilla extract until smooth and thick. Place in the refrigerator while you prepare the dough to help it firm up.
Mix the dry ingredients: In a large mixing bowl, combine the almond flour, oats, protein powder, baking powder, cinnamon, and salt. Stir until evenly distributed.
Mix the wet ingredients: In a separate bowl, whisk together the mashed banana, PB Fit (mixed with water), melted butter, and sugar-free maple syrup until smooth
Combine the dough: Add the wet mixture to the dry mixture and stir well to form a thick dough. Fold in the chopped walnuts and chocolate chips. The dough should be thick but scoopable.
Form the cookies: Divide the dough into three equal portions. Flatten each into a thick disk in the palm of your hand. Spoon about 1 heaping tablespoon of the chilled filling into the center of each disk. Carefully fold the edges over and seal the filling inside, shaping into a tall, puck-like cookie. Make sure no filling is visible.
Top & Bake: Place the cookies on the prepared baking sheet with a few inches of space between each. Press extra chocolate chips or walnuts on top if desired .Bake for 14–16 minutes, or until the edges are golden and the centers are set but soft.
Cool slightly before serving: Let the cookies cool for at least 10 minutes on the pan so the filling can firm up slightly. Serve warm for a gooey center or chill for a thicker, chewy bite.

Nutrition