INGREDIENTS Makes 4 Servings

• 1/2 cup natural almond butter (sugar and seed oil free)

• 1/4 cup monk fruit or coconut sugar

• 1 pasture raised egg

• 1 hearty scoop vanilla collagen

• .75 tsp baking powder

• Sugar free chocolate chips

INSTRUCTIONS

Prep Time: 5 min Cook Time: 12 min

Preheat oven to 350F

Toss everything into a bowl and mix thoroughly until a dough forms.

Using a tbsp to make tbsp sized balls and place them on a baking sheet lined with parchment paper.

Do not flatten cookies out, they will once baked.

Bake on 350F for 10-12 min.

They will seem undone, I promise they’re not! Allow them to cool for 10 min.

If you trust me, you’ll have the best crunchy on the outside and. gooey on the inside cookie!

Mishi tips:

-Double the recipe if you’re a Cookie Monster like me! 😜
-Omit the egg and it becomes edible cookie dough.
-Use powdered sweetener (confectioner) it acts as a binder and dough will be less runny.
-You can up the sugar to 1/2 cup if you want it SWEET.
-To keep the sugar low I added vanilla flavored collagen!
-You can omit the collagen if you don’t have any. If you only have unflavored just add a tsp of vanilla!
-You can absolutely use peanut butter over almond butter.
-Use a natural nut butter, the runny kind!