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Paleo and AIP Bacon & Apple Breakfast Cookies give you something convenient to grab, something NEW for breakfast. They’re high in protein, complex carbohydrates and good fats, they’ve got tissue-repairing collagen and even resistant starch — plus they’re delicious and fun!
Ingredients in AIP Bacon & Apple Breakfast Cookies
Here are all of the nourishing ingredients that make these sweet and savory cookies healthy and exciting:
- apples
- bacon
- green onions
- cassava flour — A great source of complex carbs, try to use Otto’s or Bob’s for the most reliable results. I’ve found other brands to be too starchy (they behave more like tapioca starch than cassava flour).
- unsweetened applesauce — can be homemade or store bought
- coconut butter — lots of good fats and carbs!
- coconut flour
- collagen — A great source of “non essential” amino acids, this protein source also helps with joint, skin health and tissue repair.
- bacon fat — The fat that renders when the bacon cooks is used to make these cookies! Utterly delicious: sweet and savory!
- coconut sugar — Just a little makes these the cookie they are. 😉
- apple cider vinegar
- gelatin
- baking soda and sea salt
This recipe makes 22 cookies! And each cookie has great macronutrients: 12 grams of carbs, 8 grams of protein and 14 grams of fat.
How to serve AIP Bacon & Apple Breakfast Cookies
I like to eat a couple of cookies with a big fried up sausage and sautéed greens for a terrific meal and way to start the day.
Or add them to lunches for a great source of nutrition mid-day.
Family need snacks to keep them going each afternoon? — No afternoon slump if you grab one or several of these for an energy snack!
The first time I made Bacon & Apple Breakfast Cookies for our family I served them for dinner with lots of fresh veggies, a big salad and sausages — a fun dinner that was different.
Enjoy a fun mezza-style dinner with lots of dishes: cold or roasted meat, cucumbers, olives, in-season fruit etc., using them like loaded biscuits. 🙂
Mostly we grab them for lunches, snacks and breakfasts.
These sweet and savory cookies are so good that even your non-Paleo friends and family will love them.
How to store AIP Bacon & Apple Breakfast Cookies
I made this a big recipe, so you can freeze them and have them on hand when you need them!
Simply wrap well in a sealed bag or freezer container with lid. Refrigerate for up to 5 days, or freeze for up to 3 months.
To defrost, place on the counter for 4 hours, in a lunch bag so they defrost by lunchtime or overnight in the fridge.
AIP Bacon & Apple Breakfast Cookies
Equipment
- 2 cookie sheets
- oven
Ingredients
- 1-½ cups applesauce homemade or store bought, organic
- 1 cup bacon chopped pieces, from about 7 pieces cooked bacon
- 1 cup green onions diced
- 1 cup apple diced
- 1 cup cassava flour use Otto's for reliability and quality
- 1 cup coconut butter , warmed slightly, so it's runny
- ⅔ cup coconut flour
- ½ cup collagen see discount code in Recipe Notes
- ½ cup bacon fat , use the bacon fat that renders from the bacon in this recipe, and then, if needed, just add a bit more of any fat of choice like coconut, lard or avocado, to get the full ½ cup needed for this recipe
- ¼ cup coconut sugar
- 2 Tablespoons gelatin
- 2 Tablespoons apple cider vinegar
- 1 teaspoon baking soda , sifted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line one large or two cookie sheets with parchment paper. Set aside.
- In large bowl whisk to combine the following dry ingredients: cassava flour, coconut flour, collagen, gelatin, baking soda and sea salt. Set aside.
- In medium bowl combine the following wet ingredients and coconut sugar: applesauce, coconut butter, bacon fat, coconut sugar and apple cider vinegar.
- Add wet ingredients to large bowl of dry ingredients. Top with diced/chopped ingredients: bacon pieces, diced apple and green onions.
- Fold together well without over-mixing.
- Use a cookie scoop (see link in Recipe Notes) to portion cookies onto prepared cookie sheet. The dough can almost touch between each cookie; they'll spread very little.
- Bake in preheated oven 25 to 30 minutes, until bottoms are golden-brown and tops are tinged with golden brown in places.
- They will be pretty soft while hot but will set up more and be very cookie-like in texture once cooled. Store cookies in fridge, and warm slightly before eating if desired.
Notes
Nutrition
Looking for healthy treats similar to AIP Bacon & Apple Breakfast Cookies? Try these reader favorites:
- Sausage Biscuits
- AIP Cassava Flour Waffles with Sourdough option
- AIP Sourdough Bread
Lindsey Dietz says
Yummmmm… I have an entire family who would gobble these up! I especially love the combo of bacon and apple. So good!
Christina Nesbitt Shoemaker says
What a great idea for a grab and go breakfast! And they’re savory enough to work for other meals too! Yum!
Megan Stevens says
Yay, thank you, Christina!
Emily @ Recipes to Nourish says
These sound amazing Megan!!! My goodness your family is so lucky to get to enjoy these beautiful foods that you make. I would happily devour these for breakfast, lunch or snacks. I can’t wait to try some.
Megan Stevens says
You’re so sweet! I hope you love them!
linda spiker says
Wow! These look and sound amazing! Plus I am always down for grab and go!
Megan Stevens says
Thank you! I love having healthy food ready!
Yvonne Janowski says
What an interesting idea! I bet my son would love breakfast cookies.
Megan Stevens says
They are great kid food!
Jessica DeMay says
What a fun idea! Love the flavor combo- yum!
Megan Stevens says
Thanks, Jessica!
Yang@Yang's Nourishing Kitchen says
How cute are these cookies! I love all the goodies you added in there 🙂
Stacey Crawford says
I love the combo of sweet and savory! Brillant idea! 🙂
Melissa @RealNutritiousLiving says
These look absolutely divine and filling!
Holley Marth says
I NEVER have time for breakfast, seems like no matter how early I get up I’m still rushing around like a crazy person, these look easy to batch and grab on the run!
Kari Peters says
I love breakfast cookies, but I’ve never tried a savory version before. What a great idea, plus anything with bacon is a win!
Katja Heino says
I love that you made a savory breakfast cookie. I need to try these!! YUM!
Cristina Maria Curp says
What a fun and creative AIP breakfast!! I know so many folks struggle with that part of their elimination diet. Way to go!
Tatiana Shifruk says
They are very cute. Agree on big batches- oh how easy it gets in the morning, when all you have to do is to reheat)
Mira Fioramore says
I’ve never baked with collagen! Can I use collage peptide powder as well? That’s all I have on hand.
Danielle Tate says
That’s what I used, Mira.
ChihYu says
These look so cute and so creative too ! Love it !
Danielle Tate says
These turned out great! I used minced dry onion (so I could hide the onion from my son) 😉
They are perfect on-the-go breakfast bites.
Thanks so much.
Megan Stevens says
Great to hear, Danielle!! Thank you for sharing! You’re welcome, and I’m glad you found a good adaptation for your son! 😉
pianofemme says
I’ve made these twice with great results. I think that paragraph 3 should refer to coconut butter in the recipe instructions.
Megan Stevens says
Yes, thank you! Just made the addition. SO appreciated. 🙂 🙂 And, I’m so glad you’re enjoying them!
Leslie-Anne says
I love that these use bacon fat! No wonder they are so delicious!! I have a friend just starting the paleo AIP diet so I’ll have to send her over to this recipe!
Oh Snap! Let's Eat! says
What a good idea! Love switching up the normal breakfast!
Monique Cormack says
I was so intrigued when I first saw a picture of these cookies! So many yummy things packed in to a convenient form 🙂 Nice to have something different for breakfast!
Canadiangirl says
I love grab-and-go breakfasts like this! Yours looks delicious!
Renee Kohley says
Friday’s are breakfast cookie days here! We will be trying these this week!
Joni Jessica says
OMG breakfast cookies? I mean why haven’t I thought of this?!
Megan Stevens says
Oh yay! I’m not the originator of the idea, but I love it too.
laura williams says
I am allergic to Cassava. Is there something I can use to replace it with?
Megan says
Hi Laura, I’m sorry; I know how it goes to be limited from certain ingredients. In this case, there is too much cassava to replace with another flour and know for sure it would work without me trying it first. You could definitely try tigernut flour (AIP compliant) or blanched almond flour (not AIP); and both may work. But I haven’t tried them to be sure for you. Best wishes!
Heather Rose says
Could they be made without collagen? I may have an allergy to it… thank you!
Jenna says
I made these and they’re delicious! Thank you!
Do they freeze/defrost well?
Megan says
Hi Jenna, I’m so glad you’re enjoying them! Yes, just wrap well, and they freeze great for up to 3 months. I’ve added defrosting recommendations above in the post, if that’s helpful. Best and thank you! 🙂
Kassia says
Would pear be a good substitute for apple? Or pureed pumpkin for the applesauce, and chopped pear for the chopped apple? Trying to help a friend with recipes. Apples are off limits.
Megan says
Hi Kassia, those subs will probably be fine. The only thing that I’d be concerned about is that pears are so much wetter/juicier. But if they use a less ripe pear, should be good. 🙂
Hélène says
How is 22 cookies, needing several to be a svg, a large amount? I mean, maybe if you have like one kid lol
Is this going to double well? Or be a mess as the dough’s too big?
TY
Megan says
Hi Helene, I don’t recommend doubling the recipe.
Laurie says
What lard can I use besides bacon fat? Just recently found out I’m allergic to pork! I can sub turkey bacon for the strips, but that won’t render enough fat. Any suggestions? Thanks! These look and sound delicious. Can’t wait to try.
Megan says
Hi Laurie, you can use any other solid fat that your body tolerates, so coconut oil, ghee or butter are three options. Tallow may work, as well as palm oil.
Jennifer says
Hi Laurie, I rendered the fat from putting 3/4 cup coconut oil melted into a pan an cooking 9 pieces of turkey bacon in it. Make sure to use a lid on top of the pan if you have one so the juices and oil are trapping in the pan vs. evaporating. If it’s not enough after you take the bacon out then melt a little more oil into the turkey bacon rendering that you made like it says in the recipe to so. When I was finished I had my flavorful fat for the recipe and I measured out one cup of the bacon bits that I made. The extra bacon bits from the extra pieces of bacon were eaten the same day at dinner, no problem.
Jennifer says
I made this recipe this morning. What a delicious way to follow AIP. My husband also liked them and he isn’t on AIP. The texture of these cookies after they set is perfectly soft. (I think the gelatin did the trick to make it hold its shape and stay soft.) Since I’m not feeding multiple people, I’m going to experiment with freezing a few of the prepared cookies like you mentioned, and I will also try freezing some dough until next weekend to see how they come out after freezing/defrosting the dough.
I never would have come up with this as an AIP compliant recipe, and you are so talented. Thank you immensely!
Megan says
So sweet, Jennifer, thank you!! Your comment blesses me, and I’m so happy you and your husband liked the cookies! 🙂
Laura says
Thank you! Thsnk you! THANK YOU!
These are delicious snd everyone AIP and normie enjoyed! I adore them for breakfast lunch and dinner 🙂
Megan says
Great to hear, Laura!! YAY! Thanks so much for sharing, and you’re welcome! 🙂
Lauren Bergeron says
Can honey or maple syrup be used (instead of the coconut sugar)?
Megan says
Hi Lauren, a granulated sweetener is better for the texture of the batter, but the liquid one may work. I’m sorry; I can’t say for sure. Let us know if you try!
Judi Roth says
can these be made omitting the collagen?
Megan says
Hi Judi, I don’t know for sure, but it could affect the texture. Often it contributes a nice crumb.