Since it's National Chocolate Chip Day...

(and yes, that’s really a thing) I had to celebrate.

Any excuse to eat chocolate chips, am I right?

So I baked a batch of my favorite cashew butter chocolate chip cookies.

Not only are these cookies yummy and satisfying, they’re low carb and Keto friendly, as well as being grain and gluten free. And I threw in some collagen peptides for firmer skin and better hair and nails.

In other words, this cookie can make you prettier.

You’re welcome!

Cashew butter is the base of this cookie dough. It provides healthy fat and some protein, and cashew butter has a naturally sweet taste that really works for cookies.

Coconut flour helps bind everything together. It is high in fiber and protein and a little bit goes a long way. My favorite brand is Nutiva.

Collagen peptides are a great source of protein and include specific amino acids that are wonderful for your skin, nails, hair and connective tissues. My favorite brand for quality and value is Further Food.

I sweetened these cookies with the monk fruit sweetener from Lakanto. This is a great choice for low carb baking. It measures like sugar and there’s no weird aftertaste.

And of course you need some chocolate chips. After all, it is National Chocolate Chip day, right?

If you want to keep these cookies low carb and Keto friendly, use a sugar free chocolate chip like Lily’s. Or throw caution to the wind like I did today and just grab a bag of Nestlé at Target…it’s all good!

Like the cute pink cold shoulder I’m wearing in this pic? It’s one of my fun Amazon fashion finds…only $15 and I get so many compliments every time I wear it. I have it in grey too!

Here’s the recipe:

happy, healthy and hot cashew butter chocolate chip cookies

one cup creamy cashew butter

one egg

two tablespoons coconut flour

one quarter cup + two tablespoons monk fruit sweetener

four scoops collagen peptides

half teaspoon baking soda

one quarter cup chocolate chips

In a medium sized bowl, still egg into cashew butter until completely mixed then add other ingredients. Continue stirring until well combined.

Chill dough for an hour. Preheat oven to 350 degrees.

Roll dough into twelve balls and place on a parchment lined baking sheet. Bake for ten minutes.