Grain-Free Cashew Butter Cookies

Grain-Free Cashew Butter Cookies with Chocolate Drizzle

Omg…these cookies. They are THAT good.

And they happen to be gluten free, grain free, low carb and keto friendly.

They also contain collagen peptides for better skin, nails, hair and body.

Because I’m always sneaking collagen in there somehow!

Oh, and they’re super easy to make. Because who has time for anything complicated, right?

Here’s all you need:

Cashew butter forms the base of the dough. Make sure you use one without any added sugar. Cashew butter already has a naturally sweet, creamy taste and adds protein and healthy fat rather than empty processed carbs.

Granulated monk fruit sweetener (I use Lakanto brand) provides sweetness without lots of carbs. It measures and bakes just like regular sugar, and there is no weird aftertaste to ruin your baking.
One egg binds everything together, as well as contributing more protein and heathy fat.

Collagen peptides serve to thicken the dough up without adding flour. They also contribute protein, making these cookies more satiating. Collagen peptides are amazing for your skin, nails, hair and body, so I work them in wherever I can. I like to use Further Food brand.

A few squares of dark chocolate. I used Lindt 90% to make these cookies. Dark chocolate contains magnesium and antioxidants, but I’m just adding it because I love it!

I know you can’t wait to make these…here’s the recipe:

Grain-Free Cashew Butter Cookies with Chocolate Drizzle

• One cup unsweetened cashew butter
• One half cup of granulated monk fruit sweetener
• One egg
• Four scoops of collagen peptides (may need a bit more depending on consistency of cashew butter
• Several squares of dark chocolate (I used three squares of a Lindt 90% bar)

This is too easy:

1. Put the cashew butter in a medium bowl, add egg, monk fruit sweetener and collagen peptides. Stir to combine. If dough is too runny to roll into balls, add another scoop or two of collagen.
2. You can also chill it for a bit.
3. Preheat oven to 350 degrees.
4. Roll the dough into twelve equal size balls and place evenly on a parchment lined baking sheet.
5. Flatten with your hand and bake for 12 minutes.
6. Let cool thoroughly.
7. Melt chocolate over very low heat, stirring and watching carefully. Then use spoon to lightly drizzle over the cookies.
8. Chill in fridge to harden the chocolate if you are in a hurry to eat them. 

Enjoy!