Who doesn’t love a good chocolate chip cookie? Soft, cakey or chewy cookie complimented by chunks of melty chocolate… the absolute perfect combo. Unfortunately our classic chocolate chip cookie is not the most conducive for making us feel and perform at our best. Loaded generally with refined sugars and white flour the only thing they will do for your body is cause a nice big insulin spike! Fortunately, I have created this recipe so we can get all that chocolate chip cookie love while fueling our bodies to be their absolute best!
These cookies are filled with almond flour, collagen and healthy fats to ensure you are getting a boost of energy and keeping those blood sugar levels stable. I store mine in the freezer so I can make big batches and keep them for when the craving hits! generally this recipe will yield about 7 cookies.
Grab your bowl, cookie sheet and spatula because we are going to make some magic happen…
FoodGlow Chocolate Chip Cookies
1 cup almond flour
3 tbsp Lakanto Monkfruit Sweetner
1/2 tsp baking soda
1/4 tsp cinnamon
pinch pink Himalayan sea salt
1 tbsp enhanced collagen powder
1 tsp apple cider vinegar
2 chopped Lookin’ Like A Snack collagen almond butter cups
3 tbsp melted grass fed butter or ghee
Preheat oven to 375 degrees and line a baking tray with parchment paper.
In a medium bowl mix together all the dry ingredients. In a separate small bowl, melt the butter and add into the dry mix along with the egg and apple cider vinegar. Lastly add in the chopped Lookin’ Like A Snack cups. Using a large spoon scoop just under a 1/4 cup of dough, roll into a ball, flatten and place on the baking tray. Bake the cookies for 10-15 min or until golden on the edges and cooked through. Let cool on a wire rack before storing in the fridge or freezer.
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