Recipe developed by Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet.
Baked goods are a popular breakfast treat, but "treat" is the right word, as they also tend to be filled with largely empty carbohydrates and scant protein. After raising your blood sugar, the sugar crash comes an hour or so later when you get hungry again!
Instead, opt for a macronutrient (nearly equal amount of protein, fat and carbohydrates, the healthy kind!) breakfast baked good that you can make yourself. A two cookie serving also offers 39 grams of good-for-you carbs (oat flour and oats), 20 grams of protein and 26 grams of fats.
These oatmeal breakfast cookies feature Multi Collagen Protein, which offers skin, joint and gut support. Learn how to make these below!
How to Make Oatmeal Breakfast Cookies
Preheat the oven at 325 F. Mix the dry ingredients in a large mixing bowl. Then in a small pan on the stovetop, melt the coconut oil.
Add all the wet ingredients to the dry ingredients and stir well.
Mold into balls (around the size of a golf ball), then flatten a bit with your hand.
Place each breakfast cookie batter on a baking sheet a couple of inches apart. Bake for 18 minutes.
Remove and let cool for at least 10 minutes for eating.