The best part about these collagen & choc chip gluten-free cookies? They're guaranteed to turn out perfect every time, even if you overmix the dough! These cookies are delightfully soft and chewy. We used dark chocolate, chopped chunky for a little extra chocolate ooze.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 16 cookies
- 1/3 cup butter or ghee softened at room temperature
- 1/2 cup coconut sugar
- 4 tbsps Peptipro collagen
- 2 tbspn organic molasses or maple syrup
- 1 egg
- 1 tspn vanilla extract
- 1 3/4 cup buckwheat flour
- 1/2 tspn baking soda
- 1/2 tspn salt
- 1/2 cup of dark chocolate, chopped chunky
1. Preheat your oven to 170 degrees Celsius.
2. Sift together buckwheat flour & baking soda, and set aside.
3. Cream together butter or ghee, coconut sugar, Peptipro and salt.
4. Add molasses or maple syrup, an egg, vanilla extract & whisk on medium speed until completely combined.
5. Fold in half of the buckwheat flour mixture. Add chocolate chips & the remainder of the flour and fold until the mixture comes together.
6. Allow the cookie dough to rest in the fridge for at least 30 minutes.
Note: The longer you allow the dough to rest the most complex and toffee-like the flavour will be.
7. Use a scoop or spoon to portion the mixture. Gently roll the dough into a ball & place on a tray lined with baking paper. Ensure that the cookies are well spaced out, leaving approximately 8-10cm of space between them.
8. Use two of your fingers to flatten down the cookie.
9. Bake for 12-15 minutes or until golden. Transfer the cookies from the oven onto a cooling rack and allow to slightly cool. Sprinkle with sea-salt flakes and serve.
Note: Take the cookies out at 12minutes just as they begin to brown on top if you prefer a more gooey and soft cookie.
The cookies can be kept stored in an airtight container up to 5 days, although we highly doubt that they'll be around for longer than a few hours.