‘Tis the season for cookies! And there’s nothing I love more than making cookies that are healthy enough to consider as breakfast! This recipe was initially taken from Rachael’s Good Eats’ Cookie Skillet Individual recipe, and I modified a few ingredients.
My favorite part? They’re soft, chewy and the perfect amount of sweet. Plus, you can eat a couple and not feel overly-full. ADDED BONUS!
1 *flax egg
3 tbsp honey
1/4 cup coconut oil melted
1/3 cup almond butter
1 tsp vanilla extract
1 tbsp unsweetened almond milk (I love Oatly)
1 1/4 cup almond flour (finely ground)
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 bag chocolate chips (I use Enjoy Life chocolate chips, or a 100% cacao bar, if I’m wanting less sugar)
1/4 tsp sea salt
3 scoops collagen peptides (optional) or sub 1/4 cup additional almond flour
Preheat oven to 325 degrees F.
*For flax egg, mix 1 TBSP ground flaxseed with 2 TBSP water, and let sit for 5 minutes.
Combine all wet ingredients, in a large bowl, and mix.
Stir in almond flour, baking soda, cinnamon, collagen (if using) and sea salt. Fold in chocolate, leaving several pieces for later.
Place parchment paper, or silicone baking mat over a baking sheet and use a small ice cream scoop, or cookie scooper, to place balls on sheet. Place in the oven for about 12 minutes. Usually, I’ll keep them in for another minute, or two, but I always check them at 12 minutes.
Ryan loves these cookies, and I guarantee anyone who doesn’t follow a grain-free, dairy-free diet will, as well! The past couple of times I’ve made these cookies, he’s taken Milk Duds and placed one on a few of the cookies. They’ll melt on top and look divine! Feel free to incorporate other toppings as well: thick sea salt, sprinkles, nuts, caramel drizzle, large chunks of chocolate…