With the holiday season in full swing, my Instagram feed has seemingly transformed into an ad for Santa’s bakeshop. And while I’m not one to sign up for an annual swap, I must admit that the smell of fresh out the oven cookies does conjure a bit of holiday spirit. So when I stumbled across Bulletproof’s recipe for ‘Keto Protein Chocolate Chip Cookies’, I was like heyyy, wassupp, hellooo ; )
These Bulletproof gooey, chewy cookies are full of all the healthy fats and protein, but sans the sugary junk. Perfect for adhering to a Keto/Paleo/Gluten-Free lifestyle. Also perfect for Santa, provided he isn’t vegetarian because they do contain Bulletproof’s grass-fed collagen. They are also super, duper easy to make and basically impossible to eff up. How do I know? Because I made them, and I am NOT a first class baker.
I’ve discussed the benefits of consuming Collagen in previous posts, but in case you need a refresher, here’s why. Collagen is a protein. It contains three amino acids– glycine, hydroxyproline, and proline. Our bodies need these to actually make our own collagen. Unless you are eating a lot of organ meet, you probably aren’t getting enough. That’s unfortunate because collagen plays a significant role in maintaining youthful, hydrated skin.
Did I mention today’s my 38th birthday? Oh yeah, it is. Cheers! Now bring on that collagen, por favor.
Yasss, there are plenty of other reasons for consuming collagen. It has the potential to improve your sleep, help repair injuries, and strengthen your joints, amongst other attributes. I just mentioned the skin part first, because… well, 38 ; )
Here’s the recipe. I subbed out Bulletproof’s Grass Fed Ghee with grass-fed butter, but only because I was making these on the fly and we were all out at our house. I also used Monkfruit sugar, instead of Stevia. You can read about the benefits of Monkfruit sugar here. You can purchase each ingredient, if needed, by clicking on the bolded products. Otherwise, you might have luck at your local health food specialty grocery store.
Ingredients… You can purchase any of these by clicking through the links below:
3 Tbs of grass fed butter or Bulletproof’s grass fed ghee
Stevia or Monkfruit sugar to desired taste… I started with 3 Tbs and then after mixing and tasting, added a bit more.
2 tsp of vanilla extract
1 pasture-raised egg
1/2 tsp of baking powder
1 tsp of apple cider vinegar
1 pinch of salt
1/3 cups of high quality semi-sweet cacao chips
– Preheat oven to 340 degrees. Grease and line two baking sheets (I actually only used 1, but original recipe says two).
– Mix almond flour or hazelnut meal into a bowl with collagen, salt, and baking powder.
– Pour apple cider vinegar directly on top of baking powder, so it create a fizz.
– Add remaining ingredients into bowl, and mix thoroughly.
-Taste the dough for sweetness, and add if you prefer more.
– Roll batter into small balls, and flatten a bit. The dough will not rise much. If you prefer a softer, chewier cookie (like me), then keep balls fairly round or thick. For a crunchier cookie, flatten more.
– Place cookies in oven for approximately 15 minutes, or until golden brown. Mine were still pretty soft, almost not totally cooked at the 15 minute mark, but again– I like a chewy cookie. Bake for a bit more if you’d like something more dense.
If you give them a try, let me know how ya like them in the comment section! Any other Keto cookies I need to take a swing at?
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