Breakfast, Desserts

Protein Lemon & Poppy Seed Breakfast Cookies

  • Prep 10 mins
  • Total 16 mins
  • Easy
  • Serves 6

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

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Cooking mode

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  • 100g gluten-free oats
  • Zest of 1 lemon
  • 55g vanilla protein powder (or flavour of choice)
  • 60g stevia
  • 10g poppy seeds
  • 2 eggs (beaten)
  • white chocolate (optional)


  • 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.