Description
Chewy and nutritious collagen cookies that are gluten-free, paleo, and packed with dark chocolate chips, offering a delightful treat for any occasion.
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
- 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°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Mix the almond butter, palm shortening (or butter), egg, egg yolk, vanilla extract, and coconut sugar in a large mixing bowl until creamy and smooth.
- Add the collagen peptides, baking soda, and salt, and stir gently until fully incorporated.
- Fold in the dark chocolate chips until evenly distributed throughout the batter.
- Scoop the dough onto your prepared baking sheet, using about 1 rounded tablespoon for each cookie, leaving at least 2 inches between them.
- Bake for 10-12 minutes until the edges are golden brown but the centers are still soft.
- Cool on the baking sheet until set completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Dough can be refrigerated for 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg