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Preheat the oven to 350°F.

In a large bowl, combine the almond flour (or oat flour), tahini, maple syrup, collagen peptides (if using), egg (or flax egg), baking soda, and vanilla extract.

Mix the ingredients together until the batter is smooth and there are no clumps. The batter should be thick and cohesive.

Fold in the chocolate chips until they are evenly distributed throughout the batter.

Grease an 8x8 inch round baking dish.

Using a cookie scoop, add scoops of the cookie dough into the greased dish until all the batter is used, covering the bottom of the dish.

Bake for 16–17 minutes, or until the top is crunchy and golden brown. The inside will remain nice and gooey.

To serve, scoop a portion of the warm cookie into a serving dish or bowl.

Add a dollop of vanilla gelato or vanilla ice cream on top.

Finish with a pinch of flaky salt.

Enjoy immediately.


Preheat the oven to 350°F.

In a large bowl, combine the almond flour (or oat flour), tahini, maple syrup, collagen peptides (if using), egg (or flax egg), baking soda, and vanilla extract.

Mix the ingredients together until the batter is smooth and there are no clumps. The batter should be thick and cohesive.

Fold in the chocolate chips until they are evenly distributed throughout the batter.

Grease an 8x8 inch round baking dish.

Using a cookie scoop, add scoops of the cookie dough into the greased dish until all the batter is used, covering the bottom of the dish.

Bake for 16–17 minutes, or until the top is crunchy and golden brown. The inside will remain nice and gooey.

To serve, scoop a portion of the warm cookie into a serving dish or bowl.

Add a dollop of vanilla gelato or vanilla ice cream on top.

Finish with a pinch of flaky salt.

Enjoy immediately.
