I have a very interesting relationship with cookies. Granted, they can be super delicious, satisfying, and a perfect treat around this time of year with the holidays. On the other hand, they can be very sugary and over-powering. I tried to play with the ingredients that I had in my pantry, and referred back to my first cookie recipe for “chocolate chip health cookies,” which essentially was the base of this one, except I added collagen powder and almond butter.
The holiday season always makes me want to bake, and I just recently found my grandmother’s recipe box which is FILLED with seasonal cookies. She was an incredible baker. These cookies remind me of standing in her kitchen with my mom and aunt (who’s probably reading this… hi grantie!), rolling up cream cheese rugelach, and making scotch cookies while listening to stories and running through the list of who’s receiving cookie packages this year. I’ll have to dabble in her recipe box sooner than later.
What I love about the way these cookies turned out is that they have a very short crumble and texture to them, which is resemblant of a biscotti, so clearly they are the PERFECT accompaniment for a hot cup of coffee on a lazy sunday morning. Adding a small chunk of Alter Eco browned butter chocolate (you can find this product on Thrive Market – linked here) adds a bitter sweet (haha, I made a funny..) bite that balances out the crispness of the crust on the cookie. I also used some of my favorite dairy products from Organic Valley, which is unsalted pastured butter and eggs, two staples in my house.
Here’s the rundown of what you’ll need, and a quick breakdown of the steps:
- 1 stick Organic Valley unsalted butter
- 2 large Organic Valley eggs
- 1/2 cup organic Cane Sugar
- 1/4 cup light brown sugar
- 2 tbsp Barney Butter almond butter, softened at room temperature
- 2 cups Thrive Market Non-GMO Cassava Flour
- 2 tbsp collagen powder – I use Vital Proteins
- 1 tsp baking soda
- 1 tsp salt
- 1 bar Alter Eco Browned Butter chocolate, broken into small chunks.
Preheat the oven to 375*. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, collagen powder). In a separate bowl, combine the butter with both brown sugar and cane sugar until creamy (may take a few minutes – around 4-5m). Add in eggs and almond butter. Whisk until combined.
Pour the wet batter into the dry ingredients and mix (whether with a spatula, whisk, or electric hand mixer) until fully combined and it forms a sticky batter. Roll into small cookie balls and place onto a pre-greased sheet pan. Batter should yield approximately 20 cookies. Place a small chunk in the center of the cookie and press down lightly. Bake for 20 minutes and let sit to cool, don’t worry if the cookies are a little soft, they will firm up as they cool.
These are a perfect addition to breakfast, a dessert for lunch, or simply by its own. NOMaste 🙂