These gluten-free, grain-free, egg-free collagen-filled protein 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 these Gluten-Free Protein Breakfast Cookies?
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.
This collagen also mixes well with hot and cold beverages in other uses like smoothies and coffee.
They source their collagen from grass-fed cattle.
Collagen also makes an easily absorbable form of protein for when you need a quick energy hit.
Make these almond flour cookies 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! You could even try adding finely diced apple, pumpkin seeds, chopped pecans or chocolate chips.
If you’re looking for some other healthy cookie recipes, make sure you try my Tigernut Chocolate Chip Cookies, Pumpkin Chocolate Chunk Protein Cookies and Salted Dark Chocolate Chip Cookies!
Gluten-Free Protein Breakfast Cookies
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 cookies 1x
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)
¼ cup honey or maple syrup
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!
Love this recipe. I’m 5 months pregnant and I’d love to pre-prep these cookies for those first few weeks postnatal when i’ll be too preoccupied to even turn on the stove! A quick question though – what could i substitute for the sunflower seed butter?
Congrats Chantal! Yes such a great pregnancy batch cook recipe for post-partum ~ any nut or seed butter will do!
Hello, I have a question regarding this breakfast cookies recipe. I don’t have the collagen peptides the recipe asks for. However, I do have two other types of collagen supplements. I have the Vital Proteins Beef Gelatin in the green container, and also the Great Lakes Unflavored Gelatin in the orange container. Could I use one of these as a substitute? Thanks!
Hi Angela! Gelatin has a different consistency and can get quite gelatinous as you can imagine! I would replace 2 tbsp of collagen with 2 tbsp gelatin and decrease the liquid a bit too!
Can you use a regular egg instead of a “chia egg”?
Yes should work! They may be more “fluffy” though – let us know how it goes!
Made these a couple days ago and they are SO GOOD. I used cashew butter and roasted pumpkin seeds as substitutes. Thank you!!
Yummm! Cashew butter is so great for baked goods since it doesn’t impart too much flavor!
Are there any nut free and seed free options to replace the sunbutter? I am also assuming that I could leave out the sunflower seeds. I’m trying to go AIP.
Yes I would try coconut butter to replace sunbutter and coconut flakes to replace the sunflower seeds for texture 🙂
Love these cookies!!! Substituted in almond butter, dried cherries, and toasted coconut. I’ve made it once with the chia egg and once with regular egg and personally like the original chia egg version much better. It’s chewy and dense while the regular egg version is softer and maybe a little mushy unless you bake it for longer. I’ve been looking for ideas to prep my breakfasts ahead of time so I don’t need to cook in the mornings and these are perfect 🙂 They are great for an afternoon snack, as well. Thanks for another amazing recipe!
That sounds delicious! I agree – I like them best with the chia egg too! They’re more filling and dense. Thanks for letting us know!
These look yummy! Would a gelatin “egg” work instead of a chia seed one?
Yes I think so! They are a soft cookie – like baked oatmeal and the gelatin should be just fine.
These cookies are delicious! I did apples instead of carrots and added pumpkin seeds and coconut instead of sunflower seeds and they turned out perfect! Thank you for the recipe!!
That sounds awesome – happy you enjoyed!