So, I was feeling a bit off today - not quite on my game - when it came to me: I wanted to bake! So, aside from my client schedule, I cleared my schedule and set out to make some delicious, albeit relatively low-sugar, cookies and stumbled upon this recipe by Lindsay over at The Toasted Pine Nut.
However, as I've been doing a bit of gut healing lately, I made one small addition that I'm super happy with, and I'm sure you will be too! Now, not only are these cookies low-sugar, high-fiber, gluten free AND tasty... they also have tons of gut-healthy collagen protein in them making them an all around win!
With the blend of flax and chia giving them a subtle crunch, and the chocolate chips and coconut sugar sweetening them up, even your non-gf and paleo friends will find these melt-in-your-mouth cookies hard to stop eating.
I've linked to the original recipe above and below as well, so if you're not feeling the collagen, you can just as easily make them that way. The last change I made is that I baked them for 9 minutes instead of 10, but again, with the original recipe, you can shoot for 10.
ALMOND BUTTER CHIA COOKIES
- 1 cup natural almond butter
- ½ cup salted butter
- 4 scoops Vital Proteins Collagen Peptides
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- ¼ cup mini chocolate chips
- Preheat the oven to 350F.
- Combine the almond butter, butter (ghee or coconut oil should work), vanilla, and coconut sugar in your food processor.
- Process until completely creamy and combined.
- Add the eggs and process again to combine, just a few seconds. Make sure not to over-process it.
- Add the sea salt, baking soda, chia seeds, flax seeds, and mini chips.
- Process again until completely combined.
- Use an ice cream scooper to scoop the cookie dough out to a lined baking sheet.
- Bake for 9-10 minutes.
- Allow to cool for a couple minutes on the baking pan before you transfer to a cooling rack.