Ingredients:
- 1 cup almond flour (or oat flour for nut-free)
- 1/2 cup almond butter (or any nut/seed butter you prefer)
- 1/4 cup raw honey (or pure maple syrup for vegan)
- 2 tbs KSL Colostrum Infused Collagen
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup dark chocolate chips (70% cacao or higher)
- 2 tbsp unsweetened shredded coconut (optional, for rolling)
Instructions:
- Combine wet ingredients: In a medium bowl, mix almond butter, raw honey, melted coconut oil, and vanilla extract until smooth.
- Add dry ingredients: Stir in almond flour, colostrum powder, and sea salt until a dough forms.
- Fold in chocolate chips: Gently mix the chocolate chips into the dough.
- Roll into balls: Scoop out about 1 tablespoon of dough and roll it into a ball using your hands. Repeat until all the dough is used.
- Optional – coat with coconut: Roll the balls in shredded coconut for a textured coating.
- Chill: Place the cookie balls on a parchment-lined plate or tray and refrigerate for at least 20 minutes to firm up.
- Store and serve: Store the balls in an airtight container in the fridge for up to 1 week or freeze for longer storage.
Grocery list:
- Almond flour (or oat flour for nut-free)
- ALmond butter (or any nut/seed butter you prefer)
- Raw honey (or pure maple syrup for vegan)
- KSL Colostrum Inflused Collagen
- Coconut oil, melted
- Vanilla extract
- Sea salt
- Dark chocolate chips (70% cacao or higher)
- Unsweetened shredded coconut (optional, for rolling)
