Serves 10-12 cookies.



1 cup (140g) almond meal

1/2 cup (85g) buckwheat flour

2 scoops (10g) active collagen

1 1/2 tsp (7g) baking powder 

1/2 tsp sea salt 

1/4 cup (40g) peanut butter 

1/4 cup (45g) tahini

1 tsp (5g) vanilla extract

2 tbsp (40g) maple syrup 

2 tbsp almond milk

1/4 cup (20g) chopped macadamias 

1/4 cup (20g) white choc chips


Preheat oven to 180°C & line a baking tray with baking paper.

In a mixing bowl, combine all ingredients (excluding chocolate & macadamias) until a dough-like consistency is formed.

Equally divide and roll tablespoon sized balls from the cookie dough. Add cookie dough balls to baking tray and lightly press down using a spatula onto baking tray. Press chocolate & macadamias into the cookies.

Bake in oven for 10-15 minutes or until cookies are lightly golden brown.




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