Anyone else a once-fan (or current... no judgement) of those giant poppyseed muffins at Costco? There was a time in my childhood where those big guys were a breakfast staple.
While the days of Costco baked goods may be long gone in our house, I still LOVE that "poppyseed muffin" flavor. So, I decided to recreate them Paleo-style!
I made these cookies with breakfast in mind- so I wanted them to be a little extra hearty while still tasting light & sweet. Mixing in collagen peptides was an easy way to make that happen without changing the texture. I also added a scoop of sliced almonds for some extra healthy fat.
Don't you worry though- these soft & yummy cookies are not just for the morning. Enjoy them as a snack or for a sweet bite any old time. They also taste awesome chilled in the fridge!
Makes about 15 cookies.
- 1/4 cup grass-fed butter or coconut oil, softened
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 tsp vanilla
- juice & zest of one lemon*
- 1 1/2 cups almond flour
- 1/2 cup collagen peptides
- 2 Tbsp coconut flour
- 1/2 tsp baking soda
- pinch of sea salt
- 1/2 cup sliced almonds
- 3 Tbsp poppy seeds
- optional: 1/4 tsp almond extract
- Preheat the oven to 350ºF.
- In a large mixing bowl, combine the wet ingredients until smooth: softened butter, eggs, honey, vanilla, and lemon.
- In a medium bowl, mix the dry ingredients until combined.
- Add the dry ingredients to large bowl of wet ingredients, stirring until all of the flour is mixed in.
- Scoop your cookie dough onto a baking sheet lined with parchment paper, using an ice cream scoop. Flatten each cookie dough ball to about 1/4" thick, or leave them rounded for more of a "muffin top" shape.
- Bake the cookies at 350ºF for 8 to 10 minutes, or until lightly golden brown around the edges.
- Allow the cookies to cool, then enjoy!
- You can substitute 10 drops of lemon essential oil if you don't have a lemon on hand. Just be sure it's a high quality oil that's recommended for ingesting!