These gluten-free, grain-free, egg-free collagen-filled “breakfast cookies” make a wonderful on-the-go breakfast or snack throughout the day! They’re chunky, warming and made without refined sugar. These cookies can be made nut-free by subbing the almond flour for tigernut flour.
Wondering which collagen to use in this recipe?
I prefer Vital Proteins Unflavored Collagen Peptides to other brands I’ve tried. It has a mild taste that you won’t even notice in these cookies, and it also mixes well with hot and cold beverages in other uses like smoothies and coffee. It’s also sourced from grass-fed cattle and is an easily absorbable form of protein for when you need a quick energy hit.
Make them nut-free for a school-safe snack.
Simply replace the almond flour with Tigernut Flour 1:1 or make your own sunflower seed flour by grinding raw unsalted sunflower seeds into a fine flour. Do not replace the almond flour with coconut flour – coconut flour is highly absorbent and the cookies will turn out too dry to eat.
Play with the add-ins.
Make them even tastier by adding dark chocolate chips and some shredded coconut! Replace the sunflower seeds with finely chopped walnuts, if desired. It’s a very forgiving recipe so have fun with it!
Gluten-Free Protein Breakfast Cookies
1 1/3 cup fine ground almond flour
¼ cup unflavored collagen peptides
1 teaspoon ground cinnamon
pinch sea salt
1/4 cup sunflower seed butter (I use sunbutter brand)
¼ cup liquid coconut oil (or room temperature ghee)
1 tbsp chia seeds
3 tablespoons hot water
1/2 cup raw unsalted sunflower seeds
1/2 cup raisins
1 cup shredded carrots
- Preheat oven to 350 degrees. Line a light-colored baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, collagen, cinnamon and sea salt.
- Stir in the sunflower butter, coconut oil and honey or maple syrup until smooth.
- In a small bowl, whisk together the chia seeds and hot water. Let sit for 5 minutes until thickened.
- Stir your "chia egg" into the batter until smooth. Now mix in the sunflower seeds, raisins and shredded carrots until well combined.
- Using a 1/3 cup measuring cup, scoop batter onto prepared baking sheet. To make even-shaped cookies, place a 3-inch biscuit cutter on top of each cookie and smooth the mixture to the edges to create a nice round cookie. Alternatively, shape the cookies with your hands into 3-inch diameter rounds to create 7-8 cookies.
- Bake for 17 to 18 minutes until the edges are golden brown. Let cool completely before serving. The cookies will be soft on the inside until cooled and will firm up even more if stored in the refrigerator. Enjoy!