COLLAGEN BUTTON COOKIES
These cuties are gluten free and refined sugar free ⚡️
This is the perfect little breakfast cookie to go with your morning cup of coffee or matcha latte. There are two ways you can bake these…
Option 1: take them out of the oven at 10 minutes for a more soft, chewy cookie. They will be very soft when you take them out but they should solidify into a moist cookie.
Option 2: take them out of the oven around 13-15 minutes for a more “biscotti” like texture and taste.
Can’t go wrong with either of the two options!
WHAT YOU WILL NEED
3 tablespoons melted coconut oil (or vegan butter)
1/2 cup coconut sugar
4 tablespoons oat mylk (or any dairy free mylk)
3/4 cup Keen & co Collagen granola butter (this product is no longer in stock, however I linked their page so you can get your hands on their amazing granola butters! You can sub the collagen butter with any of their delicious flavors, all measurements the same. If you wanted to keep to collagen trend going with this recipe… you could add a few tablespoons of collagen from Vital Proteins or a plant based collagen of your choice)
1 cup all purpose GF flour (I use Bob’s Red Mill 1:1)
1 teaspoon baking soda
dash of cinnamon
pinch of salt
METHOD
Heat oven to 350F.
In a bowl, mix together melted coconut oil, sugar, mylk, and granola butter until smooth. Add flour, baking soda, salt and cinnamon.
Scoop out little balls and begin to roll them and place onto your greased baking sheet. Space at least an inch apart.
Sprinkle a mixture of some coconut sugar and cinnamon to the top of the balls and gently flatten the balls with a fork to get the little “button” look.
Option 1: take them out of the oven at 10 minutes for a more soft, chewy cookie. They will be very soft when you take them out but they should solidify into a moist cookie.
Option 2: take them out of the oven around 13-15 minutes for a more “biscotti” like texture and taste.