AIP Tea Cookies AKA Collagen Cookies

February 15, 2017 Nicole M. Caruso

Most days at 3pm, you can bet I am putting on my Ella Fitzgerald playlist, starting the tea kettle, and unwrapping some sweet treat to enjoy. I have been avoiding eggs lately, as they have not been treating me so well, so I have been on the hunt for an egg-free paleo cookie recipe. I was browsing instagram, and came across a great recipe from Michelle Hoover of Unbound Wellness. I baked them, tweaked a few ingredients, and came up with these snappy, satisfying, high-protein tea cookies. They are SO good. Seriously I can't stop eating them, so I have to hide them from myself.

TEA COOKIES

1 CUP COCONUT FLOUR

1/2 CUP WARM MELTED COCONUT OIL

2 TBSP LAKANTO MONK FRUIT SWEETENER + A BIT MORE FOR DUSTING AFTER (COCONUT SUGAR IS JUST FINE TOO)

1 TBSP BULLETPROOF BRAIN OCTANE OIL (OPTIONAL)

2 SCOOPS BULLETPROOF COLLAGELATIN (A MIX OF COLLAGEN AND GELATIN FROM GRASS-FED COWS)

1/4 TSP BULLETPROOF VANILLAMAX OR 1/2 TBSP VANILLA EXTRACT

1/8 TSP BAKING SODA

1/4 TSP HIMALAYAN SEA SALT

1 TSP CINNAMON

PREHEAT OVEN TO 320 DEGREES F. LAY OUT PARCHMENT PAPER OVER A COOKIE SHEET.
COMBINE ALL DRY INGREDIENTS AND WHISK UNTIL COMBINED. CREATE A WELL IN THE MIDDLE.
USING A FORK TO STIR, ADD THE WARM COCONUT OIL AND OTHER WET INGREDIENTS UNTIL A THICK PASTE FORMS.
USING 2 SIMILAR SIZE SPOONS, FILL ONE SPOON WITH THE COOKIE DOUGH AND USE THE OTHER SPOON TO RELEASE ONTO THE COOKIE SHEET.
ONCE THE ENTIRE BATCH IS ON THE COOKIE SHEET, PRESS THE COOKIES DOWN WITH YOUR PALMS OR THREE FINGERS UNTIL THEY ARE ABOUT 1/4 INCH THICK.
SPRINKLE THE COOKIES WITH A BIT OF LEKANTO MONK FRUIT SWEETENER, OR COCONUT SUGAR WILL DO, AND BAKE THEM FOR 8 MINUTES. THESE COOKIES BURN EASILY, SO BE CAREFUL NOT TO BAKE THEM TOO LONG. IF YOU ARE UNSURE OF YOUR OVEN, START WITH 5 MINUTES, AND GO FROM THERE. THEY TASTE HORRIBLE BURNT (BEEN THERE).
REMOVE THEM FROM THE OVEN AND LET THEM COOL FOR AT LEAST 1-2 HOURS BEFORE EATING. THEY ARE VERY DELICATE AND CRISPY, SO THEY NEED TO COOL THROUGH SO THEY DON'T FALL APART.

Pair these cookies with just about any warm beverage and they melt in your mouth. They are great for taking on the go, because they are not only filling, but have the perfect combination of healthy fat, easily digestible carbs, and grass-fed protein. Now I just have to find a way to not eat one every time I walk past the plate.

MY TEA PARTNER / TASTE TESTER.

SHOP THE RECIPE

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TEA COOKIES

1 CUP COCONUT FLOUR

1/2 CUP WARM MELTED COCONUT OIL

2 TBSP LAKANTO MONK FRUIT SWEETENER + A BIT MORE FOR DUSTING AFTER (COCONUT SUGAR IS JUST FINE TOO)

1 TBSP BULLETPROOF BRAIN OCTANE OIL (OPTIONAL)

2 SCOOPS BULLETPROOF COLLAGELATIN (A MIX OF COLLAGEN AND GELATIN FROM GRASS-FED COWS)

1/4 TSP BULLETPROOF VANILLAMAX OR 1/2 TBSP VANILLA EXTRACT

1/8 TSP BAKING SODA

1/4 TSP HIMALAYAN SEA SALT

1 TSP CINNAMON

PREHEAT OVEN TO 320 DEGREES F. LAY OUT PARCHMENT PAPER OVER A COOKIE SHEET.

COMBINE ALL DRY INGREDIENTS AND WHISK UNTIL COMBINED. CREATE A WELL IN THE MIDDLE.

USING A FORK TO STIR, ADD THE WARM COCONUT OIL AND OTHER WET INGREDIENTS UNTIL A THICK PASTE FORMS.

USING 2 SIMILAR SIZE SPOONS, FILL ONE SPOON WITH THE COOKIE DOUGH AND USE THE OTHER SPOON TO RELEASE ONTO THE COOKIE SHEET.

ONCE THE ENTIRE BATCH IS ON THE COOKIE SHEET, PRESS THE COOKIES DOWN WITH YOUR PALMS OR THREE FINGERS UNTIL THEY ARE ABOUT 1/4 INCH THICK.

REMOVE THEM FROM THE OVEN AND LET THEM COOL FOR AT LEAST 1-2 HOURS BEFORE EATING. THEY ARE VERY DELICATE AND CRISPY, SO THEY NEED TO COOL THROUGH SO THEY DON'T FALL APART.

SHOP THE RECIPE