Ingredients
- 1 ¼ cups almond flour
- ½ cup quick cook rolled oats
- 1 cup nut butter of choice (or tahini or sunflower seed butter, I use almond or peanut for this recipe)
- ½ cup maple syrup
- 1 egg
- 1 tsp baking soda
- 1 heaping cup of dairy free chocolate chips
- 1 scoop collagen peptides (optional, but great source of protein)sea salt flakes for topping
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium size bowl, mix together the almond flour, oats, nut butter, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
- Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
- While the dough is chilling, preheat oven to 350.
- Remove bowl from the refrigerator, and add the egg (or flax egg) and baking soda. Mix together until fully incorporated.
- Using a cookie scoop or spoon, scoop dough and form cookies.
- Depending on the size of your cookies, you will get 10-12.
- Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating! The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
- Sprinkle sea salt flakes on top.
- ENJOYYYY
Calories: 2983kcal | Carbohydrates: 214g | Protein: 94g | Fat: 215g | Saturated Fat: 17g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 84g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1193mg | Potassium: 2438mg | Fiber: 44g | Sugar: 114g | Vitamin A: 240IU | Calcium: 1382mg | Iron: 17mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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