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Breakfast Cookie

Somedays, cookies are allowed for breakfast. Stocked with a generous amount of protein and fats from almonds, protein powder, gelatin and grass-fed butter, one of these cookies is surprisingly filling.  I like to double the batch since they freeze really well.  When mornings get a little rushed, a hearty breakfast cookie fixes everything.

Bcookie, good

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Breakfast Cookie
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Course Breakfast
Cuisine Gluten free, Paleo
Servings
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Instructions
  1. Preheat the oven to 350F. Use a reusable parchment sheet, or regular parchment paper to line a large cookie sheet.
  2. Whisk together all of the dry ingredients, and do the same for the wet ingredients in a separate bowl. Leave out the nuts and dried fruit until mixing the wet ingredients into the dry.
  3. With a spoon, scoop out batter to desired cookie size. I like them on the bigger size, about 2.5 inches wide. This size makes about 12 cookies
  4. Bake for 20 minutes and then check to see if they are brown around the edges. If not, pop them back in for another 5 minutes. Once golden brown, place them on a wire rack to cool.
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