Healthy Gluten-Free Collagen Breakfast Cookies
A healthy peanut butter and oat cookie with collagen for a quick breakfast, snack, and even dessert.
Servings: 16 Cookies
Calories: 211kcal
Ingredients
- 3 spotted bananas ~ mashed ~ just ripe and no spots for Low FODMAP
- 1 Tbs vanilla extract
- 3/4 cup natural peanut butter ~ I used creamy ~ sunflower seed butter for nut-free
- 3 Tbs pure maple syrup agave syrup, or honey - or a combination of any of the three
- 2 cups old-fashioned gluten-free oats
- 1/2 cup gluten-free flour - any you desire. My favorites are Pamela's Products - Gluten-Free All-Purpose Flour - Artesian Blend Bob's Red Mill Gluten-Free All-Purpose Flour, and Sorghum.
- 1 tsp baking powder ~ corn-free if needed
- 1 Tbs ground flax seed
- 1 scoop collagen peptides ~ or 2 tbsps
- 3 Tbs chopped walnuts ~ or other nuts of your choice ~ omit for nut-free or use sunflower seeds
- 3 Tbs unsweetened coconut flakes
- 1/2 cup semi-sweet chocolate chips ~ I use Enjoy Life Semi-Sweet Chocolate Chips dairy & gluten-free
Instructions
- Preheat oven to 350 and prepare baking sheets.
- In a large mixing bowl add mashed bananas, vanilla, peanut butter, and pure maple syrup. Mix well.
- Add oats, flour, flax seeds, collagen, and baking powder. Stir to combine.
- Add chopped nuts, coconut, and chocolate chips. Stir to combine.
- Scoop mounds of dough onto prepared baking sheets. These cookies will not spread out, so quite a few will fit on the baking sheet at a time. Bake for about 14 minutes. Cool on a wire rack.
Nutrition
Serving: 1Cookie | Calories: 211kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 5mg | Potassium: 271mg | Fiber: 3g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg