Peanut Butter Chocolate Chip Collagen Cookies
Gluten-free, rich, and delicious!
Ingredients & Directions
Ingredients
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1 tbspground flax
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3 tbspswater
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1⁄2 cupnatural peanut butter, unsalted and no added sugar
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1⁄4 cupbutter, room temp
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1⁄2 cupcoconut sugar or sweetener alternative
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1 tspvanilla extract
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1 cupgluten free all purpose baking flour
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1 scoopcollagen
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1⁄4 tspbaking soda
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1⁄4 tspsea salt
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1 cupLILY'S Dark Chocolate Style Baking Chips
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6LILY'S Dark Chocolate Style Peanut Butter Cups
Directions
Equipment Needed
handheld mixer
bowl
food processor
blender
freezer
oven
baking sheet
cooling rack
1
Stir together the flax meal and water, set aside to gel for 5 minutes. In another bowl, beat the peanut butter, butter, coconut sugar, and vanilla together until smooth and creamy, about 1 minute using a handheld mixer. Beat in the flax mix until combined.
2
In another bowl, stir together the gluten free flour, collagen, baking soda, salt, and chocolate chips. Add the peanut butter cups to a food processor or blender and blitz just until small crumbles form and then stir them into the dry ingredients.
3
Add the dry ingredients to the wet and mix until no dry spots remain. Use a 1 1/2 inch cookie scooper to scoop 16 evenly sized cookie dough balls onto a baking sheet. Cover the dough and chill in the freezer for at least an hour.
4
Preheat the oven to 350F and prepare a baking sheet with parchment paper. remove cookie dough from freezer and place the cookie dough balls about 1 1/2 inches apart on the baking sheet. Bake them for 12-14 minutes and the edges begin to brown. Let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to continue cooling for 15 minutes.
Recipe contributed by Peanut Butter + Chocolate.