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Easy Protein Coffee Breakfasts

These easy protein coffee breakfast bites blend coffee flavor and protein into a convenient make-ahead breakfast. They are filling, simple, and perfect for busy mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Snack
Cuisine American
Servings 18 cookies
Calories 118 kcal

Equipment

  • Mixing bowl
  • Measuring cups
  • Cookie Scoop
  • baking sheet
  • parchment paper
  • Cooling rack
  • Freezer
  • oven

Ingredients
  

Protein Coffee Dough

  • 1 cup rolled oats old-fashioned
  • 1 scoop vanilla protein powder about 30 grams
  • 2 tsp instant coffee finely ground
  • 1 tsp baking powder
  • 0.5 tsp cinnamon optional
  • 1 large egg
  • 0.25 cup milk any variety
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract

Optional Mix-Ins

  • 0.25 cup mini chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Whisk oats, protein powder, instant coffee, baking powder, and cinnamon until evenly combined.
  • Mix egg, milk, maple syrup, and vanilla in a separate bowl until smooth.
  • Combine wet and dry mixtures. Stir until a thick, scoopable dough forms. Fold in chocolate chips if using.
  • Scoop portions onto the prepared tray. Leave space between each piece for even baking.
  • Bake for 10 to 12 minutes until lightly set on top and tender in the center.
  • Cool for 5 minutes on the tray, then transfer to a rack. Freeze briefly for a firmer texture if desired.

Notes

For softer bites, slightly underbake and cool completely. For a crispier texture, bake 1 to 2 minutes longer. Freeze individually on a tray before storing for easy grab-and-go portions. If assembling ahead, chill the dough to reduce spreading. Customize flavors with cocoa, pumpkin spice, or chopped nuts. Store in an airtight container for up to 4 days or freeze for up to 2 months.
Keyword Bristle Cookie, Coffee Breakfast Cookies, Cookies, Ice Cream Cookie, Protein Coffee Bites