Low Carb Choc Chip Cookies
To be honest, I wasn't sure these cookies would turn out. I made them up with what little ingredients I could scrounge together. So what I thought could have been a kitchen disaster, actually turned into a cookie success. Yipppeeeee! Now if you scan through the ingredients list you'll see I've added collagen powder, which adds a protein, gut healing and hormonal balancing boost, and is completely optional. If you choose to omit it, simply add a touch more almond meal as needed, until you reach your desired consistency.
Back to the collagen, when it comes to getting a boost of protein and amino acids, I recommend high-quality, grass-fed collagen as it’s a great way to increase your intake of highly digestible, nutrient-dense protein. Collagen and gelatin have the same amino acid profile, but collagen doesn't gel or 'set' like gelatin, so it can be added to smoothies, cakes, pancakes, mixed into juices or added to cookies, like these ones.
COLLAGEN BENEFITS INCLUDE;
- It supports skin, nails, teeth and hair health
- It supports hormone balance
- It supports joint and bone health
- It supports digestion and satiety
- Boosts mood
- Aids sleep
- Aids liver detoxification
- 2 cups blanched organic almond or hazelnut meal (activated if possible as this helps to get rid of the gut irritants)
- 3 Tbsp grass-fed ghee or butter
- 3 Tbsp collagen powder
- Stevia to taste (or sweetener of your choice)
- 2 tsp vanilla
- 1 egg
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- A pinch of salt
- 1/3 cup homemade dark chocolate, chopped (or use really dark organic chocolate free of nasty ingredients)
1. Preheat the oven to 170C. Grease and line 2 baking trays.
2. Add the almond meal, collagen, salt and baking powder into a bowl. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
3. Add the remaining ingredients to the bowl and stir to combine evenly.
4. Taste the dough and adjust the sweetness if needed.
5. Begin rolling the mixture into balls and place them onto the lined baking tray.
6. Press the balls as flat as you like, they won't rise much, so if you like them softer and more chewy keep them quite full. However if you like a crunchier cookie, press them quite flat using your hands to mould them.
7. Place the cookies in the oven and bake for 15 minutes, or until golden brown.
8. Remove from the oven when they're ready and place the cookies onto a wire cooling rack.
9. Store in an air-tight container when completely cooled.