1.5 cups almond flour
2 scoops hydrolyzed collagen peptides (you can void this and add .5 cup more of almond flour)
2 tbsp pure ground vanilla powder (I used @bulletproof vanilla max powder)
3 tbsp melted coconut oil
1 tbsp melted almond butter (or nut butter of your choice)
2 tbsp almond milk or water
1 tsp sea salt flakes
As many chocolate chips as you desire
1. In a large bowl – combine flour, collagen and vanilla powder.
2. Melt almond butter and coconut oil. Pour wet mixture into dry mixture and fold into each other, mixing well. The batter will likely be crumbly, so add almond milk or water 1 tsp at a time if necessary until dough texture. Fold in chocolate chips.
3. Form batter into small balls, sprinkle with sea salt flakes and refrigerate for 15 minutes and enjoy!