Breakfast Cookies

Aside from these breakfast cookies being packed with awesome nutrients, they are also  easy to make and taste like banana bread. Yes, banana bread.

Breakfast Cookies with Collagen Peptides

Breakfast Cookies

Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.

My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it. 

 

Easy Breakfast Cookies Cooling on Baking Sheet

I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)? Through my coffee (yes it’s tasteless)!


Paleo Breakfast Cookies Cut In Half

 

Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste. But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.

Make them nut-free

Swap out almond flour for oat flour and omit nuts for your favorite add-ins!

Breakfast Cookies

Watch the video:

Other collagen recipes:

Breakfast Cookies

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 or a plate with parchment paper.
  • In a bowl smash bananas until soft and mushy.
  • Add in almond flour, crushed nuts, shredded coconut, and collagen peptides and mix to combine.
  • Add in maple syrup, vanilla, and sea salt and mix to incorporate.
  • Add 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.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

     

    In partnership with Vital Proteins. All opinions are always 100% my own.

    Book Review: Real Life Paleo + Blueberry Breakfast Cookies

    Real Life Paleo

    Real Life Paleo is Stacy & Matt’s third book. They have also written Eat Like a Dinosour and Beyond Bacon– two amazing paleo resources! Real Life Paleo takes you beyond. It is not only a cookbook, but a comprehensive guide to swap, remove, and heal you body! It is gorgeous and packed with ideas and recipes for every occasion- from hanging out at home on Sunday mornings, to your weekly chinese takeout, to a cake perfect enough for your birthday celebration!

    real life paleo

    What you can find in Real Life Paleo:

    3 Phase Paleo Guide – How to simply Swap — Remove –and–Heal

    175 Gluten Free Recipes

    Tear Out Guides and Shopping Lists for Long-Term Success

    Visual recipe index to quickly reference all types of meals: special occasion, quick & easy meals and allergy friendly dishes

    kid friendly and fun recipes

    Going out guide

    Easy Food swap chart

    Nutrition chart of common SAD foods compared with paleo foods

    Paleo pantry staples chart

    True superfoods chart

    Lifestyle information

    Photo layouts with paleo menu ideas

    Convinced yet? Stacy and Matt said I could share with you a recipe from the book, and I thought their delicious breakfast cookies was the absolute perfect recipe to share with you all!

    paleo breakfast cookies

    Blueberry Breakfast Cookies
    Yields 18
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    Ingredients
    1. Coconut oil, for greasing the baking sheet (if not using parchment)
    2. 1 cup raw sunflower seeds
    3. 1⁄2 cup raw cashews
    4. 1⁄2 cup raw walnuts
    5. 1⁄3 cup lard, unsalted butter, or palm shortening
    6. 1⁄4 cup unrefined granulated palm, date, or maple sugar
    7. 1 large egg
    8. Grated zest of 1 lemon
    9. 2 tablespoons freshly squeezed lemon juice
    10. 2 tablespoons tapioca flour
    11. 1 teaspoon baking soda
    12. 1⁄2 teaspoon kosher or sea salt
    13. 1 cup blueberries
    Instructions
    1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or grease it with coconut oil.
    2. In a food processor or high-speed blender, pulse the sunflower seeds, cashews, and walnuts to a fine flourlike consistency. Do not overblend, or a nut butter will form.
    3. In a large mixing bowl, beat together the lard, sugar, egg, lemon zest, and lemon juice until thoroughly combined.
    4. Stir the nut and seed flour, tapioca flour, baking soda, and salt into the wet ingredients until just combined.
    5. Gently fold in the blueberries.
    6. Drop large balls of the dough (about 2 tablespoons each) onto the prepared baking sheet, 11⁄2 inches apart. Do not flatten; they will spread quite a bit.
    7. Bake for 13 to 15 minutes or until golden brown on top.
    8. Let the cookies cool on the baking sheet for 10 minutes, and then transfer them to a cooling rack to allow them to set up.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Buy Real Life Paleo on Amazon here

    Blueberry Breakfast Cookies

    Total Time 0:00 Yields 18

    Ingredients

    • Coconut oil, for greasing the baking sheet (if not using parchment)
    • 1 cup raw sunflower seeds
    • 1⁄2 cup raw cashews
    • 1⁄2 cup raw walnuts
    • 1⁄3 cup lard, unsalted butter, or palm shortening
    • 1⁄4 cup unrefined granulated palm, date, or maple sugar
    • 1 large egg
    • Grated zest of 1 lemon
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons tapioca flour
    • 1 teaspoon baking soda
    • 1⁄2 teaspoon kosher or sea salt
    • 1 cup blueberries

    Directions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or grease it with coconut oil.
  • In a food processor or high-speed blender, pulse the sunflower seeds, cashews, and walnuts to a fine flourlike consistency. Do not overblend, or a nut butter will form.
  • In a large mixing bowl, beat together the lard, sugar, egg, lemon zest, and lemon juice until thoroughly combined.
  • Stir the nut and seed flour, tapioca flour, baking soda, and salt into the wet ingredients until just combined.
  • Gently fold in the blueberries.
  • Drop large balls of the dough (about 2 tablespoons each) onto the prepared baking sheet, 11⁄2 inches apart. Do not flatten; they will spread quite a bit.
  • Bake for 13 to 15 minutes or until golden brown on top.
  • Let the cookies cool on the baking sheet for 10 minutes, and then transfer them to a cooling rack to allow them to set up.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!