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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!
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Ingredients in AIP Bacon & Apple Breakfast Cookies
Here are all of the nourishing ingredients that make these sweet and savory cookies healthy and exciting:
- 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
- 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
- 2 cookie sheets
- 1-1/2 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
- 2/3 cup coconut flour
- 1/2 cup collagen see discount code in Recipe Notes
- 1/2 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 1/2 cup needed for this recipe
- 1/4 cup coconut sugar
- 2 Tablespoons gelatin
- 2 Tablespoons apple cider vinegar
- 1 teaspoon baking soda , sifted
- 1/2 teaspoon sea salt
- 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.
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