Serves 10-12 cookies.
Ingredients
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.
Enjoy!
