| 10 | 52 | 205 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 12 min | 14 |
| 1 cup | Almond Flour |
| 2 scoop | Collagen peptides (powder) |
| 3/4 cup | Tahini |
| 1/4 cup | Maple syrup, pure |
| 1 large | Egg |
| 2 tbsp | Coconut oil (melted) |
| 2 tbsp | Coconut, shredded |
| 1/2 tsp | Cinnamon |
| 1 tsp | Baking powder |
| 1/2 cup | Dark chocolate chips |
Mix all of the ingredients together in a large bowl until well blended.
Chill the batter in the fridge for about 30 minutes to stiffen (do not skip this step, otherwise the cookies will spread too much).
Preheat the oven to 350F.
Once chilled, roll the batter into 1-inch balls and place on a parchment lined baking sheet.
Bake for 10-12 minutes until just starting to turn golden.
Remove from oven, let cool, and enjoy!
Tahini is made from sesame seeds and is a good source of calcium, iron, copper, selenium, phosphorous, and fibre.
| Meat Alternative | 0.4 |
