Cofo Collagen Gluten Free Chocolate Chip Cranberry Cookies
My neighbor Ann shared this recipe with me because I was lamenting about grainy, flat gluten free chocolate chip cookies. Over the years, I've bought and made lots of variations with the hope that a gluten free cookie would be as good as a gluten-loaded cookie (that I vaguely remember). Each time the hope burst, until this time!
I added collagen to this recipe for a protein boost and then tested it on the trail with my bike team. People were skeptical to try, but after seeing their smiles I knew this was a good cookie. These cookies keep their shape (think haystack), are not grainy and are perfect to take on your adventures.
Makes 12 cookies
Preheat oven to 375
1 1/4 cup Organic Almond Flour
1/4 cup Dried Cranberries (we used sweetened)
1/2 tsp. Baking Powder
1/4 tsp. Sea Salt
1/3 cup Light Brown Sugar
1 Organic Egg
3 Tbsp Organic Unrefined Virgin Coconut Oil, melted
1/2 tsp Pure Vanilla Extract
1/4 cup Cofo Unflavored Collagen
In a large bowl, combine almond flour, dried cranberries, baking powder, sea salt, brown sugar and collagen. In a separate bowl, beat egg until uniform then whisk in melted coconut oil and vanilla. Add wet ingredients to dry ingredients and mix until combined. Chill in freezer for 15 min.
Take out of the freezer and shape dough into 1-inch balls. Place on a baking sheet (press down slightly if you don't want the haystack look). Bake until edges begin to brown, 10-15 min. Let cookies cool before serving then enjoy!