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.
Also known as “The Fitness Maverick”, Gareth specializes in smarter training techniques to get you strong and looking great naked year round!