Breakfast Cookies

Prep Time 8 min Cook Time 15 min Total Time 0:23 Yields 12

Ingredients

Directions

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a bowl smash bananas until soft and mushy.
  • Add in almond flour or oat flour, crushed nuts (if adding), shredded coconut, pinch of salt and collagen peptides and mix to combine.
  • Add in maple syrup and vanilla, and mix to incorporate.
  • Fold in any add-ins as desired.
  • Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
  • Let cool completely before serving.
  • Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
  • Recipe Notes

  • For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.
  • Make them nut-free: Swap out almond flour for oat flour and omit nuts for your favorite add-ins!
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