Ingredients
Units
Scale
- 1/2 - 3/4 cup brown sugar substitute (depending on how sweet you like your cookies)
- 3/4 cup peanut butter
- 1/2 cup palm shortening
- 1 large egg
- 3 tbsp unsweetened almond milk (or liquid sweetener for sweeter cookies)
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 cup vanilla collagen (or plain)
- 1/4 cup oat fiber
- 1/2 tsp salt
Instructions
- Preheat the oven to 375 degrees F. Line 1-2 cookie sheets with parchment paper (depending on how many cookies you plan on making) and set them aside.
- Beat the brown sugar substitute, peanut butter, shortening, egg, milk (or liquid sweetener), and vanilla in a large bowl with a mixer on high speed until smooth and fluffy.
- Add the almond flour, collagen, oat fiber, and salt and beat on low until just combined. Set the bowl in the fridge for 30 minutes.
- Using a cookie scoop or a tablespoon, form them into cookies and place them on the baking sheet. Flatten each cookie slightly in a crisscross pattern using a fork.
- Bake for 7-9 minutes or until set and lightly brown. Cool for 5 minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.
Notes
- cookies will firm as they cool so do not attempt to move them before they have fully cooled
- for firmer cookies, bake for 9 minutes and for very soft cookies, bake for 7 minutes.
- cookie dough can be refrigerated for up to 2 days
- any leftover cookie dough can be frozen for up to 3 months - allow the cookie dough to thaw in the fridge before making cookies.
- Prep Time: 5 minutes
- Chilling Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 1
- Fat: 10
- Carbohydrates: 4.2
- Fiber: 2.2
- Protein: 5
