Soft, light weight, and packed with naturally sourced protein, these molasses protein breakfast cookies are the perfect on the go breakfast for busy mornings!
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Whew! Has this been a whirlwind of a first half of the school year or what?!
I feel like it was just last week that we were standing under our big magnolia tree taking the first day of school pictures in our shorts! We are now well into the school year, bundled up in sweaters and snow gear, and I feel like we really fell into a great morning routine this year.
Not only are my kids a year older (Read: less dependent on me for dressing, teeth brushed, babies not needing to be nursed, etc), but this now seasoned school momma has learned the art of a school morning breakfast schedule…and I love it.
I have never been much of a meal planner – I still don’t follow a menu for lunches and dinners, but I definitely have breakfast in a rotation for school mornings and it makes it run so much smoother.
Fridays are breakfast cookie days for a couple of reasons!
Frankly by Friday I want to sleep in a little. (Is that selfish?!)
I love it. I have a stash of breakfast cookies in the freezer and all I have to do is take them out to thaw on Thursday night before I go to bed, and in the morning I set out a plate of cookies, hard boiled eggs, and a jug of raw milk and my 6 and 4 year olds can serve themselves – my 2 year old can even handle most of it herself.
I also love breakfast cookie day for Friday because they are easy to eat.
By Friday my 2 and 4 year old’s have kind of had it for the week. They sometimes end up sleeping in because *this* momma doesn’t wake sleeping kiddos unless absolutely necessary! Breakfast cookies and hard boiled eggs can go right out the door for school drop off super easy.
I have been rotating my freezer breakfast cookie stash between my Ultimate Breakfast Cookie, Lemon Breakfast Cookies, and earlier this winter I created these molasses based breakfast cookies. I am really excited about sharing this recipe with you – it has a totally different base than the other cookies, as well as my new secret addition to all of my breakfast cookies – gut healing, protein packed grassfed collagen!
The amount of collagen took me a while to get down, but these cookies are packed with collagen without feeling heavy or “gelatinous”. They are super light and soft and taste amazing. If you love molasses like we do you can use more molasses versus the honey. This recipe is light on the molasses flavor as it can be strong for some people, but molasses is a fantastic sweetener of choice because it is loaded with minerals.
I even recommend adding some gingerbread spices like cinnamon, cloves, nutmeg, and ginger to make it feel like a gingerbread cookie! So good! Another option would be to make smaller cookies for on the go snacks or lunchbox additions.
- 1 cup finely chopped pecans (I like to use crispy nuts for best digestion. I buzz them up really fine in the food processor - very quick! You could use about a cup of blanched almond flour here instead if you don't have the others around. I like to change things up for more diet variety.)
- ½ cup tapioca flour
- ½ cup white rice flour
- ¼ cup sorghum flour
- ¼ cup grassfed collagen
- 2 pastured eggs
- ⅓ cup avocado oil (melted coconut oil or butter would work)
- 2 TB raw honey
- 2 TB molasses
- 2 tsp aluminum free baking powder
- 1 tsp almond extract (vanilla extract would work)
- Preheat the oven to 375 degrees.
- Put everything into a medium mixing bowl and blend until smooth. The batter is thick but not stiff like a cookie dough.
- Spoon the batter onto a Silpat or parchment paper lined baking sheet and bake at 375 for 15 minutes.
For more real food breakfast ideas you can follow my Breakfast Ideas board on Pinterest!
More real food recipes you might like:
Green Smoothies For Kids!