I was awake in bed the other night plotting, as I usually do, about what to eat in the morning. I needed a fast breakfast to fuel me up for early carpooling and errands and then a trip to the gym and I was in a “sweet” crunchy mood. Plus, I only needed enough breakfast for me, my family has mismatched schedules and all do their own thing for morning meals. 
I remembered the can of my favorite workout drink (Collagen Endurance Plus from Great Lakes Wellness) on the kitchen counter. Viola, the concept for my Giant Sweet-Tart Cherry Protein Breakfast Cookie was born. I jumped up and prepped a dough ball for the next morning using almond flour, coconut flour and Collagen Endurance Plus. When I work up, just flattened that dough for the collagen cookie into a circle and popped into my toaster oven for 10 minutes! While it was baking, I whipped up an easy sweet-tart cherry glaze using the CEP and a bit of MCT oil . . . and a chia, flax and hemp seed blend (Organic Triple Omega Seed Blend) sprinkled on top for extra goodness. Read on to find out more details and get the recipe!
Love how adding the Collagen Endurance Plus in my morning meal helps keep me from getting hangry right away (thanks to protein) and that it is so beneficial for my joint and ligament health. PLUS, nuthin’ artificial in the Great Lakes Wellness cherry flavor or coloring found in this collagen drink mix (which I use as a protein powder cookie ingredient). It also provides an 80g boost of caffeine per serving . . .so actually 120g per cookie, because the collagen cookie recipes uses 1 serving of this collagen mix for the cookie and a ½ serving for the glaze. Together, that caffeine tally equates to a decent cup of coffee – I need that morning energy! BTW, if you don’t use caffeine, there is a non-caffeinated version of Collagen Endurance available.
Another handy thing about this Cherry Protein Cookie recipe is it can be made in a toaster oven or an air fryer (these are links to the actual counter top appliances I use, neither are outrageously priced yet do a GREAT job). Baking a single-serve cookie in a toaster oven or air fryer makes perfect sense – there is no need to waste energy by heat up a big appliance and your home in the process . . . and also ideal if you are in an alternative cooking environment, like a dorm, office kitchen or RV-ing. Of course, you CAN bake these giant breakfast cookies in a traditional oven . . . and you would definitely want to do so on a silicon-lined baking sheet if making several or more at a time. 
Have I mentioned that these protein powder cookies taste kinda like a cherry Sweet Tart? Yet, there is only 10 net carbs and 3.5 grams of sugar in the entire big breakfast cookie?
That brings me to my next comment that will help if you are trying to feed multiple mouths or just want to get ahead of the daily breakfast-making task. To eliminate an extra early morning meal prep step, get out your calculator and batch-make a multi-use baking mix out of this cherry protein cookie recipe – then all your do is scoop out the required amount, stir in egg whites and bake – or cook all of the cherry breakfast cookies all at once and store in an airtight container for up to a week! I’ve included the meal prep batch instructions in the recipe notes that makes enough for 4 large low carb cookies!
Here’s what the glaze looks like, it’s just the powder mixed with a tiny bit of MCT oil.
Disclaimer: This post contains affiliate links, I make a small commission from any sales generated and that helps me keep the my blog going! And, also, I am an ambassador for Great Lakes Wellness Company.
Do you have a favorite low carb cookie or protein cookie? Have you ever tried collagen hydrolysate (sometimes called “peptides”)? Please share in the comments – xoxo, Jennifer
Wake up to some fun and fit "cookie time," with this fresh-baked collagen protein cookie that tastes like a cherry Sweet Tart! It lower in carbs and high in protein, and can be made single serving or in a large batch mix is you meal prep.
- 2 tablespoon almond meal
- 2 tablespoon coconut flour
- 1 scoop about 2 tablespoons College Endurance Plus by Great Lakes Gelatin*
- 1 tablespoons egg white
- ½ scoop about 1 tablespoon College Endurance Plus by Great Lakes Gelatin*
- ½ to 1 teaspoon almond milk
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To make cookie dough, mix together dry Collagen Endurance Plus, almond flour and coconut flour in a small bowl. Stir in egg white until a crumbly ball forms. Use hands to shape into a ball and then flatten on a foil-lined baking sheet for the toaster oven, oven or air fryer basket. Cookie will be about 5 inches in diameter.
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Heat toaster oven (or traditional oven to 375 degrees and bake for approximately 10 to 12 minutes or until lightly browned. Remove and let cook on the pan.
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If using air fryer, line basket with foil and press dough ball into 5-inch circle. Cook on 375 degrees for about 7 to 8 minutes or until lightly browned.
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To make glaze, mix together Collagen Endurance Plus with MCT oil until smooth. Spoon over cooled cookie, using back of spoon to spread out.
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Sprinkle with seeds, if desired.
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*** For a batch recipe that makes 4 cookies, use ½ cup Collagen Endurance Plus, ½ cup almond meal, ½ cup coconut flour and ¼ cup egg whites from carton. Use ¼ cup Collagen Endurance and 4 teaspoons MCT oil for the glaze. Note: if you don’t want to bake them all at once, you can keep the dried “mix” in a mason jar for several months in the pantry and bake them on demand by scooping out the measurements in the initial recipe and adding 1 tablespoon egg white.
