Primal Breakfast Cookies Recipe

Primal breakfast cookiesBreakfast 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.

Primal Breakfast Cookies

Time: 25 minutes

Servings: 14 medium-sized cookies

Ingredients

Primal breakfast cookies

  • 2 Tbsp. salted butter, melted
  • 1/2 cup unsweetened applesauce
  • 1/2 cup all-natural almond butter
  • 2 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 3/4 cup cashews
  • 1/4 cup ground flaxseed
  • 1 scoop Primal Kitchen Vanilla Collagen Fuel
  • 1 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1 egg
  • 1/4 cup pumpkin seeds
  • 3/4 cup frozen cranberries
  • 40g 95% dark chocolate, chopped

Instructions

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.

Primal breakfast cookies

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.

Primal breakfast cookies

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.

Primal breakfast cookies

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

Primal breakfast cookies

About the Author

Priscilla Chamessian

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.

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5 thoughts on “Primal Breakfast Cookies Recipe”

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  1. What if you don’t have collagen? Is there a substitute? I do have gelatin.

    1. You can substitute whey protein or any other protein powder you like. Otherwise, you can leave it out, and follow the rest of the recipe. The collagen or protein powder adds additional nutrition, but if you don’t have any or don’t want to use, you can omit and the cookies should still turn out fine.

  2. What is the exact measurement for the “scoop”? I have some packets of collagen, and don’t know if a packet is equivalent.