28 Oct Eat Beautiful: Double Chocolate Chip Collagen Cookies
Hold on to your hats people – I’m suggesting chocolate for breakfast!
In honor of National Chocolate Day I’ve partnered with Lilys’s Sweets to create a Gut Healing, Eat Beautiful, Grain Free, Sugar Free, Egg Free, Low Carb, Keto Friendly, Protein Packed Double Chocolate Chip Cookie that is healthy enough to be eaten for breakfast!
In my opinion, chocolate is a true beauty food, due to the incredible amounts of skin loving antioxidants and phytochemicals found in cacao powder, including the powerful epicatechin that can prevent wrinkle formation.
It is also high in the miracle mineral magnesium, which is needed for over 300 metabolic processes in the body, and is especially important during times of stress, and cacao contains compounds that boost the production of the neurotransmitters serotonin and dopamine- our feel good (feel great) hormones!
For maximum beauty benefits ensure your chocolate has a high percentage of cacao, and is sugar free and dairy free, just like the Lily’s Chocolate I’ve used in this recipe!
Double Chocolate Chip Collagen Cookies
(makes 8 cookies)
1.5 cups almond flour
30g vanilla collagen powder
2 x flaxseed eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons warm water)
2 x 1/4 cup Lily’s Dark Chocolate Premium Baking Chips
2 tablespoons almond butter
2 tablespoons grass fed ghee
1 teaspoon aluminum free baking powder
Pinch Himalayan salt
Preheat the oven to 350 degrees.
Make the flaxseed egg by combining the flaxseed and water in a small bowl and mixing thoroughly. Set aside to thicken.
Place all the ghee, almond butter and 1 of the 1/4 cups of chocolate chips in a small pan on a low heat and melt gently, stirring throughout.
Place the almond flour, collagen powder, baking powder and salt in a large mixing bowl with the flaxseed eggs
Pour the melted chocolate, almond butter and ghee into the bowl, and mix thoroughly. Leave to cool for a couple of minutes, then fold in the remaining chocolate chips.
Line a baking sheet with parchment paper, divide the cookie mixture into 8 equal portions, then roll into balls and place on the baking sheet, flattening slightly.
Bake for 20 minutes, then remove from the oven and leave to cool as this will help get that crunchy on the outside, soft and chewy on the inside perfect cookie texture!
I bought all of the ingredients for this recipe from Thrive Market! You can save 25% off your first order (I would use that saving to but even more chocolate) by using the link below: