These are hands down one of THE best healthy cookie (or ginger biscuit) recipes out there. They’re super low carb, contain brain and metabolism-friendly fats, have a good hit of protein from nutrient-dense and anti-aging Collagen Protein, and are extremely quick and simple to make. Why make things complicated when they needn’t be! Easy, healthy, but definitely not boring!
- 1 Whole Egg
- 100g Ground Almonds
- 170g Jar cashew butter (meridianfoods crunchy cashew works well here)
- 3 TBS melted coconut oil
- 1 TSP vanilla extract
- 1/3 TSP Baking Soda/Bicarb
- 1/4 TSP sea salt
- 1 TBS almond milk
- 0.5-1 TSP cinnamon to taste
- 3 TBS unflavoured collagen protein (optional)
- 40-50g 85% coco Dark chocolate
Step 1: Preheat oven to 180c
Step 2: Mix all the ingredients together in a large bowl, until combined well. Leave out the chocolate for now.
Step 3: Chop the chocolate in to chunks as big or small as you like and then mix in to the cookie dough.
Step 4: Roll the dough in to 8 balls and place on a tray with greaseproof paper.
Step 5: Flatten the balls with the back of a fork.
Step 6: Bake in the middle shelf of your oven for around 12 minutes for a still gooey cookie. Keep an eye on them as they can burn quickly!
Step 7: Leave on the side to cool a little and harden before eating.
Step 8 (optional) : If you prefer a crunchier Cookie then leave to cool before ‘double baking’ by flipping them over and placing back in the oven for a further 3-5 minutes.
To turn them in to Ginger Biscuits: Add additional cinnamon and ginger in to the dough mix to taste, for more of a Christmassy feel. Instead of chocolate chips you can let the cookies cool, then dip in the melted chocolate.