Description
Flourless collagen cookies made with almond butter and collagen peptides.
Ingredients
Scale
- 1/2 cup unsweetened almond butter
- 2 Tbsp palm shortening (or butter)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 - 1/3 cup coconut sugar (depending on how sweet you want the cookies)
- 1/4 cup collagen peptides
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond butter, shortening, egg, egg yolk, vanilla and coconut sugar. Mix well with a fork or spatula.
- Add in the collagen, baking soda and vanilla, stirring with a spatula until fully combined.
- Fold the chocolate chips into the batter.
- Scoop the cookie dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making 12-14 cookies. Make sure to leave at least 2 inches between each cookie because they do spread.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, let the cookies cool to room temperature on the baking sheet. They need to fully set before you transfer them, or the cookies will fall apart. (You can speed up the cooling process by placing the cookies in the freezer.)
Notes
Cookies are best stored in an airtight container or baggie in the freezer.