Just popping in real quick with a new recipe that I whipped up yesterday. I was away for the weekend, so I did the majority of my meal prep yesterday, including making a batch of these breakfast cookies.
Recently, you might have noticed that I’m really digging rice cakes with peanut butter, banana, and sometimes ground flax for breakfast. It’s simple, delicious, satisfying, and mostly nutritious. I say “mostly” because rice cakes don’t have all that much to them. Sure, they’re low in calories, but, other than that, they’re just puffed air, no real nutrients. I joke that rice cakes are just the means to more delicious and nutritious foods! 🙂
I wanted to amp-up the nutrient profile in my first meal of the day, so I played around in the kitchen and created this recipe that you can prep ahead at the beginning of the week and then just grab and go in the morning – heat in the microwave or just eat with your favorite toppings. These breakfast cookies are also loaded with ground flax, which is perfect for those of you trying seed cycling.
Another great thing about these breakfast cookies is just how “durable” they are. They hold up to heavy toppings, like nut butter and cottage cheese, and don’t explode into a million pieces as you eat it. They’re quite the hearty cookie! 🙂
- 1 cup oats
- 2 scoops collagen (20g)
- 1/4 cup ground flax
- 1/4 melted butter
- 1 egg
- 1 tsp vanilla
Directions: Preheat oven to 350 degrees F. Combine ingredients in a food processor until well blended. Portion batter into 3 sections and then roll each one into a ball. Flatten ball into a 1/2 inch disk on a prepared baking sheet or silicone mat. Bake for 11-12 minutes. Remove from oven and allow to cool. Pack up for a quick and easy breakfast in the morning (or afternoon snack)!
Makes 3 cookies
Macros: P 14 C 21 F 24
P.S. If you haven’t had a chance to enter yet, be sure to check out my giveaway to win a 6-month supply of chips from Deep River Snacks!