Back to School Chocolate Protein Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 13-15 cookies 1x
Ingredients
Scale
- 1 cup almond butter
- 1/2 cup coconut sugar
- 1 egg, whisked
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1/4 cup collagen peptides
- 2 tablespoons cocoa powder
- 1 tablespoon tapioca flour
- 1 tablespoon coconut flour
- 1 tablespoon ground chia seed
- 1 tablespoon ground flax seed
- 1 teaspoon baking soda
- pinch of salt
- 1/3 cup chocolate chips
- 2 tablespoons cacao nibs
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, mix together almond butter, coconut sugar, egg, vanilla extract, and almond milk until well combined.
- Then add the collagen, cocoa powder, tapioca and coconut flour, ground chia and flax seeds, baking soda, and salt. Mix well. Lastly, fold chocolate chips and cacao nibs.
- Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on the parchment paper lined baking sheet and use a fork to lightly press the dough down. This dough will create about 13-15 cookies.
- Place baking sheet into the oven and bake for 10-12 minutes.