It’s Dustin and I’ve had so many people tell me that they enjoyed the hydrolyzed collagen recipes that I decided to send out one more set (below) before we officially end our collagen “launch” tomorrow.
I hope you enjoy these additional ways to eat (healthy) cookies for breakfast!
As a reminder, when you order your hydrolyzed collagen from us on Amazon, you’ll receive an awesome digital Hydrolyzed Collagen Cookbook. The URL to download the cookbook is right on the bottle.
I included one of my favorite recipes from the cookbook below. The full cookbook includes a variety of breakfasts, smoothies, soups, main dishes, and even desserts. The recipes are simple and delicious and will help you learn how to incorporate hydrolyzed collagen into your diet every day.
Our launch special pricing is good through tomorrow—enter the code FM4LVIPS to get $8 off your bottle. But don’t wait! We have less than 200 bottles in stock right now and they will go quickly with the discount ending.
Enjoy the recipes below!
If you missed our introduction to collagen, learn more about this anti-aging, anti-inflammatory “miracle protein” in this video.
Breakfast Cheesecakes (Serves 6)
- 8 oz cream cheese, softened
- ½ cup plain 2% Greek yogurt
- 2 tbsp hydrolyzed collagen
- 1 tsp vanilla
- 4 tbsp honey
- 2 eggs
- Coconut oil
- Fresh raspberries, washed and drained
- Preheat oven to 350 degrees.
- Blend all ingredients together and pour into 24 mini-muffin tins lightly greased with coconut oil. Bake for 20-25 minutes or until set and lightly browned on top.
- Cool, top with fresh berries and serve.
Recipe courtesy of Tracie Fountain, www.traciefountain.com
Nut Butter Banana Oat Breakfast Cookies
- 2 ripe bananas, mashed until smooth & creamy
- 1/3 cup peanut butter, or other nut butter
- 2/3 cup unsweetened applesauce
- 2 scoops hydrolyzed collagen
- 1 tsp vanilla extract
- 1 1/2 cups quick oats ~ uncooked
- 1/4 cup chopped nuts (peanut, walnut, or your favorite)
- 1/4 cup carob or chocolate chips (**optional)
- Preheat heat oven to 350 degrees.
- In a large bowl, mix mashed banana & nut butter until completely combined then add in the applesauce, collagen & vanilla ~ mix again until all are completely combined.
- Add in the oatmeal, nuts and chocolate chips to the banana mixture & combine.
- Let dough rest for 10 minutes.
- Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into circles.
- Bake cookies approx. 20-30 minutes (some like their cookies less cooked, some cooked more – try it both ways to find which works best for your tastes) or until golden brown & done. Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Blueberry Coconut Pecan Breakfast Cookies
- 1½ cups gluten-free rolled oats
- 1 cup unsweetened coconut flakes
- ½ teaspoon salt
- ¾ cups coarsely chopped pecans
- ½ cup dried blueberries
- 3 very ripe bananas, mashed
- 2 scoops hydrolyzed collagen
- ¼ cup coconut oil, warm enough to be liquid
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- Preheat oven to 350°. Blend bananas, collagen, coconut oil, maple syrup and vanilla. Stir in oats, coconut, salt, pecans, and blueberries until well combined.
- Press 2 tablespoons of mixture into a 2½inch round cookie cutter onto a baking sheet lined with parchment paper. Continue with remaining mixture.
- Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Recipe adapted from: http://kumquatblog.com/2012/03/blueberrycoconutpecanbreakfastcookies.html