Pro Metabolic Breakfast Cookies

Ever wish you could just eat a cookie for breakfast? Lunch? Dinner? Every meal ever?

WELL NOW YOU CAN.

Cookie-lust has long been a fond but desperate ache in my own heart. An ache so great I was compelled to concoct a pro-metabolic breakfast cookie that not only tastes like the real deal but also has enough fat, carbs, protein, and fiber to replace an entire meal.

This one is for you, all you gourmet metabolizers, meal preppers, and health-minded children-at-heart.

Cookies are officially on the menu.

WHAT'S THE BIG DEAL?

These cookies are the schizz and totally one of a kind.

Full Meal Replacement

I carefully crafted and calculated to ensure that just one full recipe (one large cookie or two smaller ones) has 44g of protein, 79g of carbs, 20g of fat and 670 calories, which is around what an average metabolically-minded individual eating 2000 calories per day should consume in one meal.

YES YOU READ THAT RIGHT. You can eat this cookie for breakfast.

Easy As Pie

Except it’s a cookie. With only six ingredients and two steps, making and baking these cookies is almost as easy as brushing your teeth.

Meal Prepper’s Paradise

Sooooo easy to batch, freeze, and eat on the go. Just grab your breakfast straight from the freezer, stuff it in your purse (or mouth), and press play.

No prep. So prime.

Metabolically Friendly Ingredients

No refined sugar? Check. Adequate high quality protein? Check. Some (but not too much) fat? Check. Lots of stupidly tasty, easily digestible, highly nutritious whole-food carbs? CHECK.

INGREDIENTS & Notes

Clockwise from the top left: panela, whey protein, gelatin, raisins, oat flour, maple syrup, and egg. Not pictured: coconut oil, vanilla, salt.

Oat Flour

For optimal digestibility, use sprouted oat flour. This is a wee bit difficult to find, so I buy One brand rolled oats and pulverize them in my coffee grinder.

Sprouting neutralizes plant toxins, enhances nutrition, and increases digestibility. All muy importante for ye old metabolism.

Panela

Panela is dehydrated, totally unrefined cane syrup. It’s not the same as sugar, because sugar is what happens when you strip all the nutrition out of panela and just leave the carbs.

Panela contains significant amounts of magnesium, as well as other vitamins and minerals. Panela only has a medium glycemic index, whereas refined sugar has a high glycemic index. It’s basically a whole food, nutritional powerhouse.

Panela is not the same as turbinado or brown sugar, which are still just refined sugar with a little nit of molasses added back in for color and marketing.

You can get it here.

Protein Powder

In this here cookie whey plays the starring role when it comes to hitting that protein requirement. Whey is easily digestible, provides all essential amino acids, assists in detoxification processes and supports weight loss.

Collagen powder is cast as the indispensable sidekick. Gotta balance that methionine to glycine ratio, baby. At least if you want to live to feed these cookies to your grandchildren.

Gelatin

Gelatin provides gumminess to this gluten-free recipe, which mimics the texture and mouthfeel of wheat.

Please note that gelatin is not the same as collagen or collagen peptides, and that collagen will not work in this recipe in place of gelatin.

I buy and recommend Great Lakes gelatin, commonly available in health food stores.

Variations

Chocolate Chip Cookie

Replace the raisins with the same amount of chocolate chips and leave out the cinnamon powder.

Cranberry Orange

Replace the raisins with dried cranberries, add one table spoon of orange zest to the batter, and leave out the cinnamon powder.

Lemon Blueberry

Replace the raisins with two tablespoons of fresh or frozen blueberries, add one tablespoon of lemon zest to the batter, and leave out the cinnamon powder.

Bake for 13-15minutes instead of 7-9 to account for the temperature and moisture differential.

DIRECTIONS & TIPS

Nota Bene: For detailed directions and precise quantities, see the recipe card below.

One: Mix

Mix the dry ingredients together in a medium bowl.

Cream the coconut oil or butter with the panela, egg, maple syrup, and vanilla extract.

Then mix the dry ingredients into the wet ingredients.

Pro Tip: If you’re feeling lazy, you could just mix all the ingredients together in no particular order. And if you’re feeling really lazy, put all the ingredients in a blender or stand mixer and press play.

(Hint: If you take the blender option, be sure to add the raisins afterwards).

Two: Bake

Plop the cookie dough onto a cookie sheet, or if you’re feeling chic, onto a cast iron skillet. Bake according to directions below.

Pro Tip: For best results be sure to keep a keen eye on these cookies so they don’t over-bake! As I was testing this recipe I turned one too many potentially perfect cookies into charred cookie-crackers through sheer spaciness.

If you love that classic gooey cookie texture, bake for no longer than seven minutes and let set for ten before devouring.

Three: Enjoy

Savor your tastes-just-like-a-cookie healthy breakfast/lunch/dinner.

But first take a cookie-flex selfie and post it all over all your socials (make sure to tag me @ sovereignandwildlife !)

STORY OF A COOKIE

I’ve had soooooo many people (and by that I mean like three of my girlfriends) ask me for easy grab and go breakfast recipes that fit rough pro metabolic macros.

This here cookie is the product of my valiant efforts to fulfill those requests.

It took me exactly six renditions to arrive at the current prototype, which I am calling miCookie 6.0. The first one was more of a large scone shaped like a flying saucer than a cookie. My friend Shelley was gracious enough to tell me she liked it but that she missed the memo about raisins (lol) and she was sure it would taste better next time (2xlol).

Meanwhile I did some research and figured out the ratio of egg to flour was waaaaaay too high because it’s the fat and the sugar that makes cookies so dank and sweet and solid, as they are. I wanted to make something that was basically as good as a full on gluten-and-sugar, so I kept at it.

I added gelatin and tapioca flour to more faithfully mimic that delectable glutenous structure, gumminess, and stretch. I upped the fat, threw in a little more panela, and oila, out came a cookie that my mom dubbed “Almost As Good As Costco”.

My cookie victory was complete. At least for the present.

In the works? An oat free version, grain free version, egg free version, and lower fat version. Plus, an oat-free, grain-free, egg-free, low-fat version for those of you who can’t have any fun. (Just kidding, I’m one of them!).

So subscribe to my mailing list 😉 and keep yer eyes peeled.

OTHER RECIPES TO SAVOR

Right now, we’re still growing our library of metabolically and hormonally supportive delicacies. Be that as it may, we offer at least a couple other concoctions to tempt you.

For instance, you might try our honey and egg yolk custard recipe as a tasty adjunct to your morning repast. Especially if you’re trying to build yourself some steroid hormones (of which the cholesterol in the yolks can form a substrate).

Or, if you’re looking for a satiating, carby side to your pro metabolic dinner, check our our uber digestible french fries.

Liked this recipe and wanna let your voice be heard? Having a cookie-related problem, gripe, or question? Give us a rating and leave a comment below!