These delicious cookies come with major benefits and none of the guilt! They contain zero sugar and added protein, to keep your blood sugar stable and make a more satisfying snack.
- Serves: 16
- Prep time: 5 mins
- Freezing time: 45 min
- Baking time: 10 min
- Utensils: large bowl, baking tray, parchment paper, cling film
- Storage: keep in airtight container for 2 weeks
- Suitability: gluten-free, sugar-free
½ cup plus 1 tbsp butter, melted
2 cups almond flour
2 tbsps collagen powder (hydrolysed)
1/3 cup granulated sweetener (eg. Xylitol, Erythritol or Swerve)
1 lemon: freshly grated zest
- Preheat oven to 170C
- Mix all ingredients, stirring or kneading until fully combined
- Form dough (it will be a bit crumbly) into a cylinder and wrap tightly with cling film to compress
- Chill in freezer for 45 min
- Remove cling film and slice into ½ inch thick cookies with a sharp knife (if they fall apart the dough isn’t cold enough)
- Bake on a parchment lined baking sheet for 10 minutes or until golden brown. Make sure not to overbake, almond flour burns very quickly
- Allow to cool and firm up before removing
Tip: Use organic butter, from grass-fed cows if possible, for extra health benefits
What's good about this recipe
Almonds are an excellent source of fibre and protein. They also contain important nutrients including vitamin E, selenium, zinc, calcium, magnesium and B vitamins, especially folate and biotin. They are a high-fat food, but contain largely monounsaturated fats, which help to protect heart health by maintaining levels of HDL cholesterol (good) versus LDL cholesterol (bad).
Collagen is the major component of connective tissue, which makes up several body parts, including tendons, ligaments, muscles and skin. It helps maintain the integrity of cartilage. Collagen provides structure to bones and arteries.
Grass-fed butter contains five times more conjugated linoleic acid (CLA) than butter from grain-fed cows. CLA is a beneficial fatty acid linked to preventing bone loss, and helping to build muscle rather than store fat. It has anti-inflammatory properties and higher Omega-3 levels compared to conventional butter.