Strong coffee

Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}

April 3, 2018

Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!

They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?

You’ll definitely feel like you’re indulging with each bite of these.

Print Recipe
Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground chia seeds and water. Set aside.
  3. In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
  4. In a separate mixing bowl, mash up the banana.
  5. Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
  6. Add the banana mixture to your dry mix and stir just to combine the ingredients.
  7. Mix in your coffee grounds and chocolate chips.
  8. Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
  9. Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
Recipe Notes

*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.

**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.