Dark Chocolate Espresso Cookies
Equipment
- oven
Ingredients
- 3 konjac “eggs” 1.5 tsp konjac root powder in 3/4 cup water
- 3/4 cup tahini (sunflower butter or mild nut butter of choice works as well)
- 6 scoops vital proteins collagen peptides
- 3/4 cup raw cacao
- 1-2 tbsp finely ground espresso I use Swiss water organic decaf
- 3/4 tsp baking soda
- 3/4 tsp tsp pink salt
- 1 tsp vanilla
- 1 -1.25 tsp pure monk extract powder slightly heaping
- 1/2 cup Lily’s White Chocolate Chips Butterscotch, Caramel Chocolate Chips (or Mint or Pumpkin Spice Chips if you can find them!)
Instructions
- In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes.
- Add tahini and mix
- Add monk fruit, soda, salt, vanilla, espresso and mix
- Add cacao and collagen and mix
- Fold in Lily’s chips
- Form into balls and flatten (I use a medium Jenaluca scoop)
- Bake in preheated oven at 260°F for 10 minutes**
Notes
**for Lily's White Chocolate or Butterscotch Chips. If using other Lily's chips, bake in preheated oven at 325°F for 8-10 min (depending on size of cookie: I do 8 minutes for for my tiny cookies)**