2 tbsp maple syrup (use any keto approved sweetener for keto)
¼ tsp sea salt
½ cup blanched almond flour
4 tbsp (or ¼ cup) collagen peptides (I like Great Lakes brand)
plus 1 tbsp extra collagen peptides if needed
2 tbsp homemade dairy free and cane sugar free carob chips or chocolate chips (optional)
RecipeInstructions
Paleo/AIP version:
Melt the palm shortening or coconut oil in a microwave (for 1 minute) or on the stove before measuring it.
In a medium size mixing bowl, add the melted oil, vanilla, maple syrup and salt. Stir to mix well. Then add the tiger nut flour and the collagen peptides. Mix using a spoon to form a dough. Depending upon the room temperature in your home, you may need to add an extra tbsp of collagen peptides if the dough looks too greasy.
Divide the dough into about 16 equally portions and shape into balls.
If adding chocolate (or carob) chips, mix those into dough while making the balls.
Alternately, you can just portion out dough into mini serving cups and eat it with a spoon!
Keto Version:
Melt the palm shortening or coconut oil in a microwave (for 1 minute) or on the stove before measuring it.
In a medium size mixing bowl, add the melted oil, vanilla, maple syrup (or other sweetener) and salt. Stir to mix well. Then add the almond flour and the collagen peptides. Mix using a spoon to form a dough. Depending upon the room temperature in your home, you may need to add an extra tbsp of collagen peptides if the dough looks too greasy.
Divide the dough into about 16 equally portions and shape into balls.
If adding chocolate (or carob) chips, mix those into dough while making the balls.
Alternately, you can just portion out dough into mini serving cups and eat it with a spoon!
Recipe by Cook2Nourish at https://cook2nourish.com/2020/09/cookie-dough-bites-chocolate-chip-cookie-doughpaleo-aip-coconut-free.html