Easy Snickerdoodle Collagen Cookies
These Easy Snickerdoodle Collagen Cookies are sugar-free and make the perfect addition to any breakfast or snack spread. If you're looking for a tasty protein boost, this is it!
Servings 6 large cookies
Calories 227kcal
Ingredients
- 1/3 cup zero calorie sweetener
- 4 tablespoons unsalted butter softened
- 1 egg
- 1 teaspoon vanilla
- 1/8 teaspoon fresh lemon juice
- 1 cup blanched almond flour
- 3 1/2 scoops Primal Kitchen Snickerdoodle Collagen Fuel The weight is 56 grams. Use a food scale if neccessary.
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees.
- Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
- Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
- Add in the almond flour, collagen peptides, baking soda, and salt. Beat. The mixture will look sticky and wet.
- Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
- Since the dough is really sticky, use wet hands and roll the dough into 6 balls or use a cookie scoop. Making 6 cookies uses 1 1/2 -2 tablespoons of dough and will result in large cookies. Keep this in mind and space out the cookies on your cookie sheet. You can also make them smaller.
- Shape the cookies and flatten the top with your hands or with a spoon.
- Bake for 10-15 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don’t want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
- Remove the cookies and cool on the silicone baking mat and cookie sheet for 15 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
- Cool on the cooling rack for 20-30 minutes before serving. I wait 30 minutes.
Notes
- The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
- You can substitute coconut oil for butter. It will impact the texture and flavor.
- You can use any flavor of collagen you wish.
- Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
- Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
- Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Nutrition
Serving: 1cookie | Calories: 227kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g