Easy Protein Iced Coffee

This easy protein iced coffee combines chilled coffee and protein for a refreshing breakfast option that supports busy mornings. It is simple to make, customizable, and satisfying.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Breakfast, Snack

Cuisine American

Servings 18 cookies

Calories 125 kcal

Equipment

Mixing bowl
Measuring cups
Measuring Spoons
Cookie Scoop
baking sheet
Cooling rack
Freezer
Tray
oven

Ingredients

Protein Coffee Cookie 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
1 large egg room temperature
0.25 cup milk dairy or nondairy
0.25 cup maple syrup
1 tsp vanilla extract
0.25 cup mini chocolate chips optional

Ice Cream Cookie Filling

0.5 cup light vanilla frozen yogurt optional sandwich filling

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine oats, protein powder, instant coffee, and baking powder in a mixing bowl.
Whisk egg, milk, maple syrup, and vanilla until smooth and fully blended.
Mix wet ingredients into dry ingredients until a thick, soft dough forms. Fold in chocolate chips.
Scoop portions onto the tray and gently flatten for an even texture.
Bake for 10 to 12 minutes until edges are lightly set while centers stay tender.
Cool completely. For an Ice Cream Cookie or Bristle Cookie variation, sandwich frozen yogurt between two cookies and freeze until firm.

Notes

For softer cookies, remove them as soon as the centers set. For crispier cookies, bake a few extra minutes. Freeze individually on a tray before storing for easy portions. When assembling sandwich versions, work quickly to prevent melting. Customize flavors with cocoa powder, cinnamon, or caramel extract. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Keyword Bristle Cookie, Coffee Protein Treats, Cookies, Ice Cream Cookie, Protein Iced Coffee