Breakfast cookies are a great way to consume some nutrients while on the road. These cookies have lots of various types of protein, good fats, and a little of sweetness and crunch. In contrast to cookies made with almond flour, the pulverised cashews produce a softer, sweeter, and nuttier cookie. You are welcome to substitute ingredients to alter the taste of the cookies. Try a different kind of collagen, some alternative nuts or seeds, or mashed banana in place of applesauce.
Cookie Time for Primal Breakfast:
25 minutes
14 medium-sized cookies are served.
Ingredients:
![\"\"](\"https://powermyhealth.com/wp-content/uploads/2023/12/top-view-ingredients-as-chia-oat-flax-seeds-milk-blackthorn-egg-making-oatmeal-with-whisk-yellow-background_141793-130664.jpg\")
2 tablespoons melted salted butter
Half a cup of plain applesauce
One-half cup natural almond butter
Two tablespoons of maple syrup
Half a teaspoon vanilla extract
one-third cup cashews
1/4 cup of flaxseed meal
One mound Vanilla Collagen from Primal Kitchen Energy
One tablespoon coconut flour
One-half tsp baking soda
1/8 teaspoon salt
One egg
one-fourth cup of pumpkin seeds
3/4 cup of cranberries, frozen
40g chopped 95% dark chocolate
Guidelines
Set oven temperature to 325ºF. Melted butter, applesauce, almond butter, maple syrup, and vanilla extract should all be combined in a bowl.
Blend the cashews into a flour using a high-speed blender.
Incorporate the flaxseed, collagen, ground cashews, coconut flour, baking soda, and salt into the bowl and mix until well blended.
After whisking the egg, fold it into the dough. Incorporate the chopped chocolate, frozen cranberries, and pumpkin seeds. Give the dough a minute or two to rest so that some of the liquid may be absorbed by the coconut flour. After resting, the dough will still be sticky.
![\"\"](\"https://powermyhealth.com/wp-content/uploads/2023/12/delicious-cookies-baking-paper_23-2148837159.jpg\")
Use a cookie or ice cream scoop to remove dough balls. Arrange the ball of cookie dough on a sheet pan coated with parchment paper. Depending on the size of the sheets, you might need to use two.
Each ball should be slightly flattened. Bake for 12 to 14 minutes, or until they begin to turn a light golden colour. Before taking them off the sheet pan and serving, let them cool. As they cool, the cookies will continue to solidify.
Nutrition facts (per cookie; yields 14 medium-sized cookies from recipe):
171 calories
Nine grammes of total carbs
Six grammes of nett carbohydrates
13 grammes of fat
8 grammes of protein
