Tuesday, April 2, 2019

Stacy’s Apple Pecan Breakfast Cookies


5-6 medjool dates (depending upon size)
2 apples (cored but skin on)
1/3 cup melted coconut oil
¼ cup almond butter
1 tsp vanilla extract
2 eggs

1 ¼ cup almond flour
1 cup instant oats (I used GF)
¼ cup unsweetened coconut flakes
¼ cup ground flax
5-6 heaping tbsp of collagen peptides or 2 scoops vanilla or unflavored protein powder
1-2 tsp cinnamon
½ tsp baking soda
½ tsp baking powder

¼ cup of chopped pecans + 12 whole for each cookie


1. Put first 7 ingredients into food processor. (You can use a stand mixer too, or even a hand mixer; but you will need to cut up the dates and apples very fine before hand. I like using the food processor because I only use one “bowl” to mix).

2. Mix all remaining dry ingredients together (except for nuts). Add to wet. Pulse or mix just until blended. Add in nuts. Mix gently one more time.

3. Get a big ice-cream scooper and scoop onto greased cookie sheet. Shape with spoon dipped in water. Top with a pecan. I get 12 out of this recipe.

4. Bake at 350 F for approximately 15 minutes. Let cool. Freeze and take them out as needed. Enjoy!

NOTE: I prefer using collagen peptides to protein powder. Also, you may need to "play around" with the consistency of these cookies. They are different than a bakery cookie and are almost more muffin-top-ish ;) Let me know how you make out! 

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