Posted by https://lexiscleankitchen.com/breakfast-cookies/
© 2016 Lexi's Clean Kitchen. All rights reserved.
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.
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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