When I was a kid (okay, and well into adulthood), I loved removing the tops of muffins and cupcakes and eating just that. There's something about the moist top of a cupcake that is just extra delicious. When I created these I was hoping for more of a volcano cookie texture but what happened was even more magical - cookies that tasted like cake but without the load of sugar and flour.
I know. I know. Like I said, magic!
These come together super quickly and come out of the oven warm, soft, and fluffy and have just a hint of sweet, making them lower carb than other cookies.
You can serve them right off the pan or if you're feeling really wild, you can top them with frosting. You didn't hear that from me!
These cookies also contain my favorite ingredient: collagen! Collagen is great for hair, skin, nails, joints, gut lining, energy, metabolism, liver function, you name it! Vital Proteins is my favorite brand and you can find it on Amazon (because #Prime).
2 pastured eggs
2 T raw honey
3 T unsweetened almond butter
1 T vanilla almond milk (or 1 T regular almond milk + 2 tsp vanilla extract)
1 T ghee or grass fed butter, softened
1 c blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 T cocoa
1/2 tsp cinnamon
2 scoops Vital Protein collagen, optional
1/4 c finely shredded coconut
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In mixer or medium size bowl, whisk eggs, honey, almond butter, almond milk, and ghee until well combined. Add almond flour, baking soda, salt, cocoa, cinnamon, and collagen and mix on low. Add shredded coconut and mix only until incorporated. Use a spoon to create 9 medium sized cookies. Bake for 10-12 minutes or until tops are golden and you see slight crackling. Allow to cool before eating! If you have any leftover, store in an airtight container in the fridge!
If you make these babies, make sure you share a picture with me on Facebook or Instagram! Enjoy!