Paleo, dairy-free, gluten-free, keto
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 1 dozen
Ingredients
- 1 cup nut or seed butter
- 1/2 cup coconut sugar, monk fruit, or swerve brown sugar
- 1/2 cup plant-based protein powder
- 1/2 cup collagen
- 2 pasture-raised eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp celtic sea salt
- optional: 1/2 cup sugar-free dairy-free chocolate chips or chopped chocolate bar
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
- In a stand mixer or medium bowl, mix the nut butter, coconut sugar, vanilla, and eggs until smooth
- Add the rest of the ingredients and mix well, folding in the chocolate chips last
- Roll into 12 balls and flatten slightly. Place 1 inch apart on baking sheetBake for 10-14 minutes, or until golden brown on top
- Cool on baking sheet for 10 minutes, then place on wire rack until cooled completely.
- Tag me on Instagram if you make them and hashtag to spread the love 🙂 @kendylmorris #powercookies
Notes- Double or triple recipe and freeze dough or cookies for up to 6 months. Bake as instructed for dough, or eat cold / thawed for pre-baked cookies.
Need help cleaning out your pantry? Check out the below link to see all my favorite clean products.
