Description
With balanced macros (11.1 grams of carbohydrates, 12.4 grams of fat and 8.5 grams of protein per 185-calorie cookie), these cookies make a satisfying mid-afternoon snack or a convenient option before or after a workout. If needed, almond butter can be substituted for peanut butter.
Ingredients
Scale
- 1 tablespoon coconut oil or unsalted butter, softened
- 4 tablespoons creamy peanut butter (or almond butter)
- 1 tablespoon coconut sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 tablespoons Paleo gluten-free flour blend
- 1 scoop cinnamon-added collagen protein powder (or whey protein powder and a teaspoon of cinnamon)
- ⅛ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350 F, and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the butter (or coconut oil), peanut butter (or almond butter), coconut sugar, egg yolk and vanilla extract. Mix until smooth.
- Add the Paleo gluten-free flour blend, collagen protein powder (or whey), baking powder and sea salt. Stir until fully incorporated.
- If the dough appears dry, add water one teaspoon at a time until a smooth dough forms.
- Scoop the dough onto the prepared baking sheet. Flatten each cookie with a fork, pressing once vertically and once horizontally to create a crisscross pattern.
- Bake for 13 to 15 minutes or until light cracks form on the tops.
- Allow the cookies to cool completely before serving.
- Store leftovers tightly covered at room temperature for up to two days, or refrigerate for up to one week.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 185
- Sugar: 5g
- Sodium: 216mg
- Fat: 12.4g
- Saturated Fat: 3.9g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.1g
- Carbohydrates: 11.1g
- Fiber: 1.4g
- Protein: 8.5g
- Cholesterol: 54mg