FITNESS COOKIES - CHOCOLATE CHIP
Chef Vanessa Musi
Makes: 6 large cookies
1 cup almond flour 110 gr
2 tablespoons coconut sugar (you can use even 1 tablespoon)
2 tablespoons almond butter or cashew butter
1 tablespoon collagen such as Vital Proteins or Bulletproof (sub freshly ground flax for a vegan option)
1 tablespoon coconut oil, refined at room temperature
1 tablespoon maple syrup
½ teaspoon vanilla
½ teaspoon baking powder such as Rumford (at high altitude use ¼ teaspoon)
¼ teaspoon baking soda (at high altitude use ⅛ teaspoon)
½ teaspoon sea salt
1 tablespoon almond milk
¼ cup 75 % chocolate cut into chunks
Sea salt such as Pinot Noir, or Lemon Salt to sprinkle on top
Preheat oven to 350 F/170 C.
Prepare a perforated baking tray with a Silpat.
In a medium bowl:
Mix almond butter, oil, coconut sugar, vanilla, almond milk and maple syrup.
Stir with a whisk until combined.
In another bowl:
Whisk almond flour, collagen, salt + leavenings and stir well.
Add dry ingredients to wet and mix with a spatula.
Add chocolates and mix.
Form cookies with a #24 scoop and place on the prepared baking tray flatten and bake until golden.