Description
-Soft, buttery cookies with a subtly sweet bite sandwich a vibrant raspberry chia jam—made even healthier with collagen and monkfruit sweetener. This better-for-you treat is gluten-free, refined sugar-free, and full of feel-good ingredients. Perfect for a wholesome indulgence!
Ingredients
Cookie Dough:
¾ cup almond flour
¾ cup tapioca starch
¼ cup vanilla protein powder (plant or whey-based)
1 Tbsp coconut sugar
½ cup unsalted butter (or vegan butter stick), softened
1 large egg
Raspberry Filling:
1 cup organic raspberries
2 Tbsp water
2 Tbsp chia seeds
2 Tbsp collagen powder (optional, for protein boost)
Frosting:
2 Tbsp raspberry juice (strain from thawed berries or use leftover from jam)
¾ cup powdered monkfruit sweetener (e.g. Lakanto)
Instructions
Make the dough: In a bowl, combine almond flour, tapioca starch, protein powder, and coconut sugar. Add softened butter and egg, and mix until a dough forms. Chill for 20 minutes.
Preheat oven to 350°F (175°C). Roll dough between parchment sheets to ¼-inch thickness. Cut into rounds and place on lined baking sheet.
Bake 8–10 minutes or until edges are golden. Cool completely.
Make the jam: In a small saucepan, heat raspberries and water until bubbling. Mash lightly, stir in chia seeds and collagen. Simmer 3–4 mins. Let cool and thicken.
Make the frosting: Whisk raspberry juice and monkfruit sweetener until smooth. Add more sweetener if too runny.
Assemble: Spread raspberry chia jam on the bottom cookie, top with another. Drizzle frosting over the top or pipe for extra flair.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 140 / Cookie
- Sugar: 5 / Cookie
- Sodium: 40 / Cookie
- Fat: 10 / Cookie
- Carbohydrates: 10 / Cookie
- Fiber: 3 / Cookie
- Protein: 3 / Cookie