The Protein-Packed Breakfast Club Cookbook Review And Peanut Chip Breakfast Cookie Dough Recipe

I was over-the-moon thrilled when my dear friend, Lauren Harris-Pincus, MS, RDN, reached out to me and told me about her latest cookbook: The Protein-Packed Breakfast Club. I’ve always been such a fan of Lauren’s recipes and food-philosophy, that I knew this book would be a hit. She sent me a copy to test and the recipes are incredibly delicious. Here is the Protein-Packed Breakfast Club cookbook review and Peanut Chip Breakfast Cookie Dough Recipe. That’s right – you read it correctly – cookie dough for breakfast that’s healthy and dietitian approved! It contains 22 grams of protein and 5 grams of fiber for a protein-filled, fiber-friendly, yummy breakfast option. The recipe only took me 5 minutes to make so for those of us who are strapped for time in the morning and want a sweet treat, this is a winning breakfast option for you. The chocolate chips or cacao nibs give the creamy, delicate cookie dough some crunch for texture and everything just works well together.

The book has over 30 fantastic recipes that are all under 300 calories and have at least 20 grams of protein or more. Every recipe is portion controlled so you don’t have to worry about over-eating the tasty dishes. There are recipes for healthier versions of standard breakfast meals like pancakes and French toast. And many of the recipes are vegetarian and gluten-free. The best part was how quick and fast most of the recipes are to prepare. I like simple in the morning.

You can order the book from Amazon.

Thank you, Lauren, for all these excellent breakfast options. Now, let’s enjoy this Peanut Chip Breakfast Cookie Dough Recipe. I’ll give you all a mini taste of what her book has to offer.

By Sarah Koszyk, MA, RDN

Peanut Chip Breakfast Cookie Dough
Prep time
Total time
Kids and adults alike enjoy a spoonful of cookie dough every now and then. Unfortunately, that comes with a risk of salmonella from raw eggs plus a ton of calories from fat and sugar. This Breakfast Cookie Dough provides the sweet and salty fun flavor combo you crave in a nutrient rich meal.
Recipe type: Breakfast
Cuisine: American
Serves: 1 serving
  • Cookie Dough:
  • ½ cup plain, nonfat Greek yogurt
  • 3 Tbsp powdered peanut butter or peanut flour
  • ⅛ tsp vanilla extract
  • 2 Tbsp old fashioned oats
  • 2 tsp cacao nibs or mini chocolate chips
  • Toppings:
  • 1 tsp chopped peanuts
  • ½ tsp cacao nibs or mini chocolate chips
  1. Combine the cookie dough ingredients in a bowl and gently mix. Top with chopped peanuts and remainder of cacao nibs/mini chocolate chips.
  2. Tip: This cookie dough can be made in advance though the oats will soften. If you like a chewier texture, prepare it when ready to enjoy your breakfast.
Nutrition Information
Serving size: 1 ramekind Calories: 260 Fat: 9 Saturated fat: 2.5 Carbohydrates: 27 Sugar: 12 Sodium: 190 Fiber: 5 Protein: 22
*I was provided a free copy of the book for the purpose of this post. I was not compensated for my time. All thoughts and beliefs are my own.

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  1. Lauren Harris-Pincus July 27, 2017 at 11:14 am - Reply

    Thank you sooooo much Sarah for the fantastic review of my book. You’re the best!! And so happy you like the Peanut Chip Breakfast Cookie Dough 🙂

    • Sarah Koszyk, MA, RDN July 29, 2017 at 3:13 pm - Reply

      All the recipes in your book are awesome. I love me some sweet breakfast options. And savory, too. Thanks for making such a wonderful cookbook, Lauren!

  2. michele July 28, 2017 at 1:23 am - Reply

    I am always looking for good, healthy, breakfast recipes and this book seems to offer that. The recipe looks delicious and I can’t wait to try it! Thanks!

    • Sarah Koszyk, MA, RDN July 29, 2017 at 3:12 pm - Reply

      It’s a fabulous book. You’ll highly enjoy it. And that recipe is soooo delish!

  3. Margaret Ann Adams April 7, 2018 at 7:47 am - Reply

    Are there alternatives for those with peanut allergies for this recipe? Could I substitute almond flour?

    • Sarah Koszyk, MA, RDN April 7, 2018 at 10:13 pm - Reply

      Yes! Absolutely. If you have an allergy to peanuts, use the almond flour.

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