Prep time: 10 minutes
Bake time: 12-15 minutes
Makes about 10
Is there anything better than a warm, gooey, chocolatey cookie?
(I mean… if there is, I haven’t found it.)
I whipped up these super gooey Double Chocolate Collagen Cookies on Easter morning because I wanted something quick yet delicious — without the sugar crashes, inflammation, or extra fluff. I wasn’t hosting or heading to any big gatherings, but I still wanted to bake… & bake in a way that felt good to eat & even better to share — especially for friends (or future gatherings) where someone in the group would likely have a food sensitivitity.
Inset the Double Chocolate Collagen Cookie. They’re gluten-free, dairy-free, vegan-friendly, low-FODMAP, high-protein, & made with real, simple ingredients that actually work for your body, not against it.
These check nearly every box. High histamine friends… these aren’t your cookie, forgive me — but you might like these, just omit the cinnamon.
Why these cookies are helping your gut & hormones:
Collagen boost → In this recipe, I use Ancient Nutrition’s Multi Collagen Protein to give it that soft, melt-in-your-mouth texture but to also sneak in some support for your gut lining, skin, hair, & joints.
Hormone support → These cookies are made without ingredients that spike inflamation or stress the body (no processed oils, dairy, tons of sugar, or gluten). Plus, the added collagen from above helps to keep blood sugar steady, which is one of the best gifts you can give your hormones.
Gentle on digestion → These guys are made with FODMAP friendly ingredients, so even sensitive GI tracts can tolerate them without any issues.
Basically, you get a rich, chocolatey, delicious cookie without feeling like you might not tolerate them.
So, if you’re someone who’s been trying to balance hormones, heal your gut, or just feel better in your skin without having to give up all of your sweets, these are such an easy little win. I hope you enjoy, xo.
PS – these cookies are the perfect luteal / menstrual dessert. On to the recipe…
ingredients
dry:
4 Tbsp gluten-free flour *I used Bob’s Red Mill
4 scoops Ancient Nutrition’s Multi Collagen Protein
1 Tbsp coconut sugar
2 Tbsp cacao powder
generous pinch of sea salt
handful of dark chocolate chips
wet:
145 g / ¾ c tahini, runny
60 ml / ¼ c maple syrup
1 flax egg *1 Tbsp ground flaxseed, 2 Tbsp water
2 tsp vanilla
steps
Preheat your oven to 350F / 177C
Prepare a baking sheet lined with parchment paper.
In a small bowl, mix 1 tbsp ground flaxseeds with 2 tbsp of water. Leave for 5-10 minutes to set.
In a large bowl, mix together the tahini, maple syrup, coconut sugar, vanilla, & flax mixture.
Add in the oats, cacao & sea salt. Mix well to combine everything, then fold in the chocolate chips – however many you want 😉
Use an ice cream scoop or spoon to scoop out the batter & place onto your sheet pan. I recommend shaping them into your desired width & height, they won’t spread too much in the oven.
Place the cookies in the oven & bake for 12-15 minutes. *12 if you like them super duper gooey, 15 if you like them a little more firm.
Leave to cool completely. It’s hard, but DON’T TOUCH! If you try them right out of the oven, they’ll be too doughy. If you let the cool, the cookies will firm up to the perfect consitency.
PS – they’re even better the next day.
Be the first to comment