Protein-Packed Vegan Breakfast Thumbprint Cookies (GF)

July 14, 2022
Lately, I've been on a personal journey to increase my protein levels—noticing increased energy levels, alertness, and concentration as a result. With plant-based eating, it can be difficult to meet daily protein goals—especially when (like me) your plant-based eating primarily revolves around carbs.

These breakfast cookies are now the perfect solution and start to my day—helping me meet my daily protein goal with protein-packed superfoods like chia seeds, oats, and protein powder.

Not only are these dessert-for-breakfast treats delectable to eat, they'll leave you feeling satiated and energized all morning long. From the sweet burst of jam to the crispy coconut flakes, you'll hardly realize you're consuming so much protein with every single bite.
thumbprint cookies on a clear tray with a white background

Protein-Packed Vegan Breakfast Thumbprint Cookies (GF)

Recipe Type: Breakfast Sweets
utensils YIELDS 16 cookies
herb graphic for recipe card
  • Chia Jam
  • 1 Tbsp chia seeds
  • 2 cups mixed berries
  • 1/2 Tbsp lemon juice
  • 1 tsp vanilla vanilla extract
  • 2 tbsp water water
  • 1/4 cup sugar
  • Cookie
  • 2 scoops vanilla protein powder
  • 3 bananas
  • 2 1/3 cup oats
  • 2 Tbsp chia seeds
  • 1 cup coconut flakes
        graphic for recipe card


1. Preheat oven to 350°F.

2. Make the chia jam: Pour frozen berries, lemon juice, vanilla, water, and sugar into a pot. Boil for 6–8 minutes and then reduce to a low simmer for 15 minutes, stirring occasionally. 

3. Once jam is thickened, turn off heat and stir in chia.  (For thicker jam, add additional chia seeds as needed.)

4. Prepare the cookie: Mash three bananas in a mixing bowl.

5. Add 2 scoops of vanilla protein powder, 2 ⅓ cup oats, 1 T vanilla, 2 T chia, and 1 cup coconut flakes.

6. Combine all ingredients and form balls of dough.

7. Place dough on baking sheet and press thumb in center to create a thumbprint-sized divet.

8. Bake the cookie batter for 10 minutes, then pull out of oven and place a dollop of jam in each thumbprint.

9. Bake for an additional 10 minutes

Let cool and enjoy!

Also by Dana: Vegan Buffalo Chick-Un Dip

GF Vegan Greek Spaghetti Squash Bowl

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Photo: Dana Drosdick

Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.


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