double chocolate collagen cookies
This cookie checks all the boxes - it's perfectly gooey, not too sweet, protein-rich, & allergy friendly. A dessert everyone can love.
Ingredients
dry
- 4 tbsp gluten-free flour
- 4 scoops collagen
- 1 tbsp coconut sugar
- 2 tbsp cacao
- generous pinch of sea salt
- handful of dark chocolate chips
wet
- ¾ cup tahini, runny
- ¼ cup maple syrup
- 1 flax egg
- 2 tsp vanilla
Instructions
- 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 the cacao powder to your mixture & combine thoroughly.
- Add the gluten free flour & 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 gooey. If you let the cool, the cookies will firm up to the perfect consitency.