Breakfast, Desserts, Vegetarian
Protein Lemon & Poppy Seed Breakfast Cookies
Recipe by The Healthy Beard
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi 8-in-1 Flip Mini Oven SP101
- Prep Time: 10 mins
- Total time: 16 mins
- Skill Easy
- Serves 6 people
Protein Lemon & Poppy Seed Breakfast Cookies
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.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
- 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)
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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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.
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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.
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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.
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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.
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Step 5
Allow the cookies to cool for approximately 5 minutes, then transfer them to a drying rack.
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Step 6
Melt desired white chocolate over hot water and drizzle over the cold cookies.
