Name: Nut-free, Protein Rich, Collagen Cookies
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 10
Ingredients: 250g cannellini beans, drained and patted dry (measure after removing excess moisture - approximately 1 x 400g can but you may need a little more from a second can); 120g tahini (not the super runny kind); 80g maple syrup; 1 tsp of vanilla extract (avoid imitation extract - it's full of nasties); 15ml lemon juice; 5 large scoops of Collagen; 1 tsp of baking powder; 1/8 tsp of Celtic sea salt; 130g dark chocolate chips or roughly chopped chocolate

Nut-free, Protein Rich, Collagen Cookies

1 min read

Nut-free, Protein Rich, Collagen Cookies

These nut-free, protein rich, collagen cookies are the epitome of sneaky nutrition that your kids will love. Need a sweet treat without the blood sugar crash? These collagen loaded cookies have got your back!

Ingredients:

250g cannellini beans, drained and patted dry (measure after removing excess moisture - approximately 1 x 400g can but you may need a little more from a second can)
120g tahini (not the super runny kind)
80g maple syrup
1 tsp of vanilla extract (avoid imitation extract - it's full of nasties)
15ml lemon juice
5 large scoops of Collagen
1 tsp of baking powder
1/8 tsp of Celtic sea salt
130g dark chocolate chips or roughly chopped chocolate

Products needed:

Instructions:

1. Begin by pre-heating your oven to 175°C
2. Thoroughly drain the cannellini beans and pat them completely dry using paper towels, removing as much moisture as possible. Weigh out exactly 250g once dried.
3. In a small bowl, whisk together the collagen powder, baking powder, and salt to prevent clumping.
4. Add the dried beans, tahini, maple syrup, vanilla extract, and lemon juice to a food processor and whizz until smooth. Add the collagen powder mixture and whizz again until the mixture becomes perfectly smooth, stopping to scrape the bowl sides when necessary.
5. Pour the smooth mixture into a mixing bowl and gently fold through the chocolate chips until evenly distributed.
6. Place the dough in the refrigerator for 1 hour - this chilling step helps maintain the cookies' shape during baking and allows the collagen to hydrate properly.
7. Using a small ice cream scoop or tablespoon, portion the chilled dough onto a lined baking tray, leaving space between each portion. This recipe typically yields about 10 cookies. Note: parchment paper will result in less spreading compared to silicone baking mats.
8. Press additional chocolate chips onto the tops if desired.
9. Bake for 17-19 minutes until you notice light golden patches appearing on the surface.
10. The cookies will emerge from the oven quite soft and require extended cooling time to properly set. Allow them to rest on the baking tray for 10-15 minutes, then carefully move to a cooling rack.