Protein Packed Breakfast Cookies

What is a breakfast cookie? Well, it’s essentially muesli disguised as a cookie. While traditional breakfast cookies often contain rolled oats, dried fruit and wheat flour, this recipe is completely gluten-free, grain-free, dairy-free, sugar-free and low-carb. They’re also packed with protein - each cookie contains approximately 10g of protein. I love this recipe because it’s so adaptable. For example; if you don’t like walnuts, swap them to pecans, or chopped macadamia nuts. Don’t like ginger powder, omit it, or try adding in some fresh orange zest for some extra flavour. If you want an extra chewy texture, add in some gluten free rolled oats and reduce the amount of nuts and seeds to account for the extra dry ingredient (oats). This recipe is just a guide, have fun with it and make it your own.

This recipe is adapted from this Collagen Breakfast Cookie recipe that I created for Bulletproof a few months ago.

Please note: If you have digestive issues, I would highly recommend using activated nuts and seeds to make these cookies because activated nuts and seeds don't contain enzyme inhibitors and phytic acid making them easier to digest and gentler on your gut.

INGREDIENTS

• 2 organic eggs

• 1/2 cup blanched almond flour

• 1 cup seeds (I used a mix of pumpkin, sunflower, hemp and sesame seeds)

• 1 cups nuts (I used a mix of crushed walnuts, slivered almonds, chopped brazil nuts)

• 1/2 cup shredded or flaked coconut

• 1/3 cup cashew butter (or any type of nut or seed butter)

• 1-2 Tbsp coconut oil

• 1/3 cup granulated sweetener (I used Lakanto)

• 2 Tbsp flaxseed meal (if you don’t have this, swap it to collagen powder, protein powder or simply omit it)

• 3 tsp cinnamon

• 3 tsp ginger powder

• 1 tsp vanilla powder or 2 tsp vanilla extract

• 1/2 cup quality chopped chocolate (make sure it’s additive free)

INSTRUCTIONS

1. Preheat oven to 170C. Line a baking tray with baking paper.

2. Add the coconut oil and cashew (or nut/ seed butter of choice) into a small saucepan. Heat on low until the mixture loosens and melts and stir to combine.

3. Add all ingredients into a bowl and mix together.

4. Roll the mixture in approximately 12-14 cookies and place them evenly spaced onto the lined baking tray. How they are now is how they’ll bake, so shape them and flatten into perfect round cookie shapes.

5. Place the tray in the oven and bake for 20 minutes, or until golden and cooked through.

6. Remove from oven and allow the cookies to cool.

7. Serve with a hot cup of Bulletproof Coffee.