paleo trail mix breakfast cookies
my new sunday routine has been baking / meal prepping / grocery-shopping after i get back from teaching boxing; it’s a stress-relieving, yet productive way to end off the weekend.
i’ve been also on a “use everything in my pantry” kick, so these cookies were born out of ingredients that were already on hand (yesss!).
super simple to make — they’re chunky, lightly sweet, filling, nourishing, and perfect for breakfast or as an afternoon snack.
it’s less of a “dessert,” but i won’t stop you if you want to eat one (or two, or three…) any time of the day.
alright. let’s get into it!
paleo trail mix breakfast cookies
paleo, gluten free | serves: 12-14 | prep time: 15 min | cook time: 15-20 min
Ingredients
Dry Ingredients:
¾ cup cashews (I used 100% organic raw cashews from Costco)
⅛ cup cassava flour (I used Otto's Naturals)
2 scoops Ancient Nutrition Keto Cold Brew, optional
1 scoop Ancient Nutrition Vanilla Collagen (or vanilla collagen of choice)
1 tbsp cinnamon
½ tsp baking soda
Pinch of Himalayan sea salt (+ more for topping)
Wet Ingredients:
¼ cup nut butter (I used Nuttzo keto nut butter because it's kind of liquidy)
10 frozen organic strawberries, microwaved
2 tbsp ghee, grass-fed butter, or vegan butter, melted (I used Vital Farms ghee)
2 tbsp honey, agave, or maple syrup (optional — I didn't use any additional sweeteners because the Ancient Nutrition products are already sweet. If you use unflavored collagen or omit the two AN products, I'd recommend adding this in to make it sweeter)
1 tbsp coconut oil, melted
1 tsp 100% vanilla extract
1 cage-free egg (I used Vital Farms)
Mix-ins:
⅓ cup sprouted pumpkin or sunflower seeds (I used Go Raw Sweet Cinnamon Snacking Seeds)
⅓ cup cranberries (dried or frozen; I used Public Goods Organic Dried Cranberries)
¼ cup cacao nibs (I used Navitas Organics)
Other fun add-ins: dark chocolate (70+%), espresso grounds
Directions
Blend cashews in a high-speed blender for 5 seconds, until it forms a flour.
Combine all dry ingredients and mix thoroughly.
Microwave the ghee and coconut oil in a bowl.
Add in nut butter, vanilla extract, and microwaved strawberries.
When the mixture is slightly cooled, add the egg and whisk thoroughly.
Pour the liquid into the dry ingredients and mix thoroughly.
Add in the cranberries, cacao nibs, seeds, and any other mix-ins you'd like. Combine thoroughly so it's evenly distributed. The mixture should be thick and malleable, not liquidy and not dry.
Preheat the oven to 350F.
Place handfuls of the cookie mixture onto a baking sheet lined with parchment paper or a silicone baking mat.
Top with a sprinkle of pink Himalayan sea salt (or flaky sea salt if you're feeling fancy!).
Bake at 350F for 15-20 minutes, or until solid.
Let cool and enjoy! These can be stored in the fridge for a week or in the freezer for a few months.
adapted from mark's daily apple
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