Ingredients
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1 cup (100g) Coco Earth Almond Flour (reduce by 10g if adding collagen)
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3 tbsp (45ml) maple syrup
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Optional: 20g collagen.
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Optional topping: almonds or flaked almonds.
Method
- Preheat oven to 180°C.
- In a bowl, mix almond flour, maple syrup, and optional collagen until a moist dough forms that holds when pressed. If too dry, add a little more maple syrup.
- Scoop ~1 tbsp of dough (~18g with collagen, ~15g without) and place on a lined tray.
- Roll into balls, then gently flatten into thick discs. Top with an almond kernel or flakes if desired.
- Bake for ~10 minutes until lightly golden. Leave on the tray to cool completely before lifting. Sprinkle some monk fruit icing sugar for extra sweetness or preferred
Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer
Special Thanks to Jade (Insta Handle:jroguljnutrition) for inspiring this post with their amazing content.
