Savor the nostalgic flavors of childhood with Collagen PB&J Cookies, a wholesome twist on a classic treat. In a bowl, combine 1/3 cup unflavored collagen protein, 1/2 cup oats, 1/4 cup coconut flour, and 1/4 cup monk fruit sweetener, adding a sprinkle of salt for balance.
Infuse the dough with the creamy richness of 1/4 cup natural peanut butter and 1 teaspoon vanilla extract. Achieve the perfect consistency by gradually incorporating 1/4 cup almond milk or your preferred milk. Elevate the cookies with 2-3 tablespoons of freeze-dried berries, offering bursts of fruity goodness.
Bake these collagen-infused delights for a delectable and protein-packed twist on the classic PB&J cookie.
INGREDIENTS
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Dry
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1/2 c oats (GF if needed)
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1/4 c coconut flour
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1/4 c monk fruit sweetener
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sprinkle salt
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Wet
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1/4 c peanut butter, natural drippy kind
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1 tsp vanilla extract
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1/4 c almond milk or desired milk
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2-3 T freeze-dried berries (I used raspberries)
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STEPS
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Combine dry ingredients. Add wet and stir. The dough will be sticky but it’s worth it for the chewy cookie factor. You can put Avo oil on your fingers so it doesn’t stick or just lick your fingers because it’s edible dough.
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Form into 1” cookies and press to make a cookie shape. Bake 350° 12 min or so.
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Once baked and soft, crumble berries on top of each cookie. Let sit 20 min to cool and set.
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Sprinkled mine with coarse sea salt too. Made 9 cookies this time. Store in the fridge, good for a week. I’ll double the recipe next time for sure.
Note: If you’re vegan, they’re already eggs-less so just use a vegan protein instead of collagen.
🍑 Nourishment Breakdown
Makes 9 cookies
Calories 96
Fat 5g
Carbs 8g
Protein 8g
Fiber 3g
PROTEIN collagen
FAT pb
FIBER coconut flour, berries
CARB/STARCH oats, a little in berries
