Breakfast cookies are a fantastic way to get some on-the-go nutrition. These cookies are loaded with healthy fats, different forms of protein, and a little sweetness and crunch. The ground cashews provide a sweet and nutty cookie that’s milder compared to almond-based cookies. Feel free to swap out ingredients to change the flavor of the cookies. Try different nuts or seeds, a mashed banana instead of applesauce, or a different flavor of collagen.
Preheat your oven to 325ºF. In a bowl, combine the melted butter, applesauce, almond butter, maple syrup, and vanilla extract.
Use a high-speed blender to blend up the cashews into a flour.
Add the ground cashews, flaxseed, collagen, coconut flour, baking soda, and salt to the bowl, and stir until combined.
Whisk the egg and add it to the dough. Fold in the pumpkin seeds, frozen cranberries, and chopped chocolate. Allow the dough to rest for 1–2 minutes to allow the coconut flour to absorb some of the liquid. The dough will still be sticky after resting.
Use an ice cream scoop or cookie scoop to scoop out balls of dough. Place the cookie dough balls on a parchment-covered sheet pan. You may need to use two baking sheets, depending on their size.
Flatten each ball slightly. Bake in the oven for 12–14 minutes, or until they are slightly golden. Allow them to cool before removing them from the sheet pan and enjoying. The cookies will continue to firm up as they cool.
Nutrition Information (per cookie; recipe makes 14 medium cookies):
Calories: 171 Total Carbs: 9 grams Net Carbs: 6 grams Fat: 13 grams Protein: 8 grams
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.