I made these in about 15 minutes (including the baking time!). And they did NOT disappoint! I’m all about minimal ingredients for better digestion (plus I’m lazy! Haha) so yesterday I experimented and just threw the below ingredients in a bowl, and BAM! I’m pretty sure these will be on repeat!
Oh! And for all you peeps that can’t have eggs andy may be allergic, I’ve got you covered!
• Carb Free
• Sugar Free
• Egg Free
• Dairy Free
• Gluten Free
• Paleo Friendly
• Keto Friendly
• Candida Diet Friendly
• Diabetic Friendly
• High in Protein
Makes 6 cookies
Recipe update 2/22/19 for a softer consistency.
2 Tbsp of Further Food gelatin (15% off: lilsipper)
1 scoop of my Digestive Support Vanilla Nuzest protein powder
1/2 cup drippy almond butter
3 Tbsp hot water
1 Tbsp date syrup
If adding, reduce the water to 2 Tbsp and replace the 3rd Tbsp with date syrup.
*Candida, Diabetics, and keto diets omit.
Santa Barbara Chocolate’s 100% no sugar cacao discs (15% off: LILSIPPER15)
1. In a bowl, mix Further Food gelatin (15% off: lilsipper) with my Nuzest protein powder, then add almond butter and hot water or sweetener if using and mix well. Batter should be a thick, “playdough-like” consistency.
Form batter into 6 balls and press down on a baking sheet lined with parchment paper. They stick to their shape, so if you want them flat, flatten them. If you want them round, and plump, keep them as is.
Bake @ 350 F for 10-15 minutes then immediately after removing from the oven, top with broken up Santa Barbara Chocolate’s discs. The reason I didn’t add them prior to baking was because this chocolate does not contain any emulsifiers or stabilizers (LOVE that about this chocolate) and those stabilizers are what keeps the typical chocolate chips their form during baking. This chocolate is so pure that it will melt entirely if baked. Allow cookies to cool in fridge (they taste amazing after being in the freezer!).