These Bariatric Breakfast Cookies are the perfect “grab and go snack” during your busy week. They have a wholesome flavor and a touch of sweetness.
After bariatric surgery it’s recommended not to eat processed sugar because it may cause dumping, elevate your blood sugars and cause weight regain. Because of this, many turn to artificial sweeteners to help sweeten their foods.
But can I be honest?
I am not a big fan artificial sweeteners.
They just taste weird to me and well…artificial. And yes, there is also an argument that they may increase your hunger and don’t actually help with weight control but I will save those topics for another article.
Since I am not a fan of artificial sweeteners I used banana and a tablespoon of maple syrup to help sweeten them up. The result was yummy and satisfying. I think you will like it too.
Each Bariatric Breakfast Cookie has 6 g protein, 10 g net carbs and 2 g fiber.
To help boost the protein content I added hemp seeds and unflavored protein powder. I used a whey isolate unflavored protein powder. I could’ve added more protein powder but I didn’t want it to taste too much like protein powder. When you make these you could add more to help increase the protein.
You can easily freeze these Bariatric Breakfast Cookies and then take them out the night before you want to eat them.
Bariatric Diet Modifications
Pureed:
- Not recommended
Soft Diet:
- Not recommended
Regular:
- Prepare as indicated
Bariatric Breakfast Cookie
These Bariatric Breakfast Cookies are easy to make and can be a fast snack or breakfast.
Ingredients
- 1 Banana
- 1 Egg (large, room temperature)
- 1/4 cup Coconut Oil (melted)
- 1 tablespoon Maple Syrup
- 1 Zucchini (shredded)
- 3/4 cup Almond Flour
- 3/4 Oats (quick or traditional)
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 2 tablespoons Hemp Seeds
- 1 tablespoon Ground Flax Seed
- 1/3 cup Unflavored Protein Powder
- 1/2 Blueberries (fresh or frozen)
Instructions
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- In a bowl, mash the banana using the back of a fork. Then whisk in the egg, coconut oil, maple syrup and zucchini.
- In a separate bowl, mix together the almond flour, oats, baking powder, cinnamon, hemp seeds, flax and protein powder. Add to the wet mixture until thoroughly combined. Gently fold in the blueberries.
- Scoop the batter onto the baking sheet, making cookies of about 3 to 4 inches wide. Bake for 20-35 to 40 minutes or until golden brown. Enjoy!
Notes
Pureed:
- Not recommended
Soft Diet:
- Not recommended
Regular:
- Serve as is
