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Gingersnaps with Collagen

Makes 18 cookies

Prep Time: 10 minutes
Baking Time: 12 minutes

Ingredients:

2 scoops of collagen powder
2 cups almond flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground pumpkin pie spice
¼ tsp. ground cloves
Pinch of ground nutmeg
¼ tsp. baking soda
½ tsp. sea salt
½ tsp. vanilla bean powder
½ cup monk fruit sweetener
2 eggs
10 drops liquid vanilla crème stevia
½ cup walnut butter
2 Tbs. ghee or butter, melted
1 tsp. fresh ginger, minced


Instructions:

Preheat your oven to 325 degrees Fahrenheit.

Mix all dry ingredients together in one bowl and all wet ingredients together in a separate bowl.

Combine ingredients slowly, stirring together until it is a batter consistency.

Scoop by the tablespoon, forming into balls with your hands, and bake on a baking tray lined with parchment paper for 5 minutes, then flatten a bit with a fork, and finish baking for 7 more minutes.

Remove from the oven and sprinkle with sea salt, allowing to cool for 5 minutes before serving. Store leftovers in a glass container for 1-3 days.

Enjoy!

Calories: 115
Carbs: 8
Net Carbs: 7
Protein: 4
Fat: 11