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These AIP Sweet & Savory 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 gut-healing collagen and even resistant starch! Flavor-wise, that bit of sweet (from apples) keeps them oh-so-exciting! The savory comes from the bacon and green onions. You’ll love ’em even for a snack, lunch or a fun mezza-style dinner with lots of dishes (cucumbers, olives, …), using these like loaded biscuits!
The first time I made them for our family I served them for dinner with lots of fresh veggies, a big salad and sausages. Mostly we grab them for lunches and breakfasts!
I made this a big recipe, so you can freeze them and have them on hand when you need them! Yay for convenience, yum AND the healing nutrition piece!
And one other fun piece of news, these sweet and savory cookies are so good that even your non-Paleo friends and family will love them.
Enjoy this egg-free, Paleo meal or snack!
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, see link in Recipe Notes below
- 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.
With or without bacon on top…