Remember the days of high-school sleepovers and eating spoonfuls of cookie dough, straight out of a giant bucket?! Oh the days of eating whatever we wanted and not having to worry about a thing, and now I am buying eye cream (this stuff is magic btw!) and going to bed at 9pm like a grandma, which I totally embrace by the way! Yes, admit it, we have all been there at some point or at least wanted to dive straight into the cookie dough! Cookie dough has forever been my favorite, especially when eaten by the spoonful!
So, I created healthy cookie dough! Say what?! Yes, gluten-free and grain-free, oh and pretty much no sugar at all! French toasty, buttery, cinnamon-y cookie dough goodness, that you can eat for breakfast or anytime really, and feel great!
I wanted to create something for breakfast that made me feel like I was eating dessert for breakfast, but really without all the sugar—so hence was born this “French Toast Breakfast Cookie Dough Protein Fudge!” Oh my goodness, why did I give these magical bites such a long title?!
Because breakfast is the most important meal of the day I made sure these ingredients would set your day up for success—coconut oil and butter for some good quality fats because your brain needs them in the morning, grass-fed collagen peptides for some extra protein (collagen peptides actually builds healthy skin, hair and nails so I like to refer to it as magic beauty powder!) and lots of cinnamon because that just makes me happy in the morning! These photos are just happy, this cookie dough is just happy, so make it and eat it for breakfast and be happy!
Thank you Vital Proteins for sponsoring this post. All thoughts and statements are uniquely my own.
French Toast Breakfast Cookie Dough Protein Fudge
makes 18 small squares: about 7.5g carbs in each piece
- 3 cups raw cashew pieces
- 1/4 cup coconut oil
- 1 tbsp maple syrup
- 8 tbsp butter, sliced and softened
- 1/2 cup collagen peptides
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 vanilla bean, split and scraped of seeds
- 1/4 tsp Celtic sea salt
*Please note, gelatin and collagen peptides to not interact the same, so I cannot recommend any swaps or substitutions.
- Add the cashew pieces to the bowl of a food processor and pulse into a flour like consistency. Add the coconut oil and blend for about 2 minutes or until a thick nut butter like consistency forms. Add in the remaining ingredients and blend until smooth.
- Line a 8.5 by 4.5 inch loaf pan with parchment paper draping over the edges. Pour in the cookie dough batter using a spatula to smooth out the top.
- Chill in the refrigerator for 1 hour or the freezer for 30 minutes before slicing and serving. Store remaining cookie dough in the refrigerator and enjoy as you desire!