I’ve heard so many stories about moms struggling to get their kids to eat a good, protein-packed breakfast before they go to school that I thought I’d share my secret weapon. Cookies for breakfast. (Recipes below!)
Yup, with the right balance of protein, healthy fats and carbohydrates, you won’t have to feel guilty about feeding your kids either of the delicious recipes below, even for breakfast! The key is the protein, and hydrolyzed collagen is what helps give both of these recipes a huge, healthy protein boost. Give your kids these over Nutella any day!
Our FM4L Hydrolyzed Collagen is back in stock for now. Grab yours on Amazon here, and use the code FM4LVIPS for $8 off. And don’t forget to download the FM4L Hydrolyzed Collagen cookbook, using the URL on the bottle. It contains lots more delicious recipes! I only ask that you leave a review after you use it and, hopefully, love it.
Stay tuned—later this week I’ll share a quick video from my home on how I use collagen every day.
Don’t forget to enter FM4LVIPS for $8 off our hydrolyzed collagen on Amazon. →Click here to purchase on Amazon now←
Protein Packed Monster Breakfast Cookies (Yields 16-20 cookies)
- 1 cup almond butter, cashew butter, or sunbutter
- 1/3 cup coconut (or cane) sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup hydrolyzed collagen
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup unsweetened & finely shredded coconut
- 1/3 cup hemp seed
- 1/4 cup mini chocolate chips (or cacao nibs or carob chips)
- 1/3 cup desired seeds or raisins, optional
- Preheat oven to 350 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
- Using an electric mixer, cream the almond butter, sugar, maple syrup, and vanilla. Beat in the egg. Beat in the collagen, baking soda and sea salt, and then stir in all other remaining ingredients.
- Roll the dough by heaping tablespoon into balls and place them on the baking sheets spaced about 3 inches apart. Using the tips of your fingers, gently flatten the dough until it is about 1/2 an inch thick.
- Bake for 12 to 14 minutes, or until the cookies are turning golden brown at the edges. Leave cookies on the baking sheet to cool.
- Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. If you store them in an airtight container, they will retain too much moisture and crumble easily.
Recipe adapted from www.allergyfreealaska.com
Peanut Butter Protein Balls (Serves 6)
- 1 cup gluten free quick oats
- 1/4 cup natural “drippy” peanut or almond butter
- 2 T hydrolyzed collagen (gelatin)
- 1/4 cup honey
- 1/4 cup semi-sweet chocolate chips
- Place quick oats in a food processor and blend until consistency is that of flour.
- Place almond or peanut butter in a medium-sized bowl. One tablespoon at a time, sprinkle small amounts of the gelatin over the top and stir for several minutes until dissolved.
- Add processed quick oats and honey and stir until combined.
- Add chocolate chips, and using your hands, combine mixture thoroughly.
- Form into 1-inch balls. Place on a small cookie sheet or plate and refrigerate for 30 minutes prior to serving.
- Store in the refrigerator.
*Note: Make sure to use natural almond or peanut butter that requires you to mix in the standing oil at the top for this recipe. It should be stirred well and not oily prior to using or the balls will have difficulty staying together.
C = 28g P = 6g F = 9g
200 calories per serving
ThePeanut Butter Ball recipe is courtesy of Tracie Fountain, who has provided FM4L with excellent nutritional advice for years. Tracie has just released an outstanding new cookbook, which contains a number of collagen recipes. All of the recipes are designed to help balance blood sugar and are based on whole foods. You can check out both of her cookbooks by clicking here.