Hi. look at these cookies! Anytime I take a food picture that doesn’t look like a pile of yellow mush, I’m satisfied. And these cookies were the antithesis of yellow mush.
This was my third attempt at the recipe, and I’m extremely pleased with how they came out. They are the perfect combination of chewy but soft, and also crispy on the outside. I used half oats and half flour (oats add fiber and other nutrition benefits, and also make them chewy), and used sugar and honey in 1:1 ratio instead of using all sugar. Although honey is still technically just sugar, I feel better about it since it’s unrefined and technically a natural sweetener.
Benefits of collagen for runners:
- Improving bone health
- Reducing joint pain
- Skin health and longevity
There you have it. Eat these cookies, improve your health. (Exaggerating a little about that last sentence.)
- ½ cup organic cane sugar
- ½ cup maple syrup or honey
- 1 cup Bob's Red Mills GF 1:1 Baking flour
- 1 cup quick oats
- ½ cup dairy free chocolate chips
- 1 egg
- 6 tablespoons Vegan butter (I use Earth Balance)
- ½ tsp baking powder
- ¼ tsp pink salt
- 1 teaspoon vanilla
- 2 scoops Collagen Peptides
- Preheat oven to 350 F.
- Combine dry ingredients in a large bowl (except sugar) and wet ingredients + sugar in another bowl.
- Mix vegan butter, honey and cane sugar until well combined.
- Combine both mixtures in the large bowl and stir until combined.
- Fold in chocolate chips.
- Roll dough into balls– I made 15 huge cookies, you can make 30 small cookies if you want.
- Cook for 14-17 minutes until the bottoms are slightly brown. The tops may be somewhat gooey when you take them out of the oven but they will harder a little as they cool.