I have a new favorite… I don’t know if it will stand the test of time against my Dark Chocolate Espresso Mint Cookies but the trend of this basic recipe made from collagen and cacao has been a chewy chocolate hero. These are not super sweet… so if you are used to sugar cookie crack you may not be into them… but for the AIP, Keto and health conscious they are divine. I love the earthy taste of the Chaga mushroom coming through. I have been wanting to incorporate medicinal mushrooms more in my baking for their cell renewing, immune boosting and cancer fighting benefits and I was pleasantly surprised with this! Keto and paleo cookies took some getting used to in the process of making and the doughs are finicky. I use a medium Jenaluca Scoop as I have found paleo and keto cookies to be a little difficult to work with by hand. They will also need to be pressed down with the palms of your hands. I like to coat mine with a bit of coconut oil first to keep from sticking. The dough is wetter than you would expect but it works to create the moist chewy mouthfeel. I sometimes use a large Jenaluca Scoop to make larger cookies for ice cream sandwiches… or at the request of my kiddos who want to dig in rather than have a tiny treat. I have taken to using Whole Foods 365 Keto Dark Chocolate Chips for these as they do not contain soy, but have sunflower lecithin. The lighter lilies chips I believe all use sunflower as well. So if you want to sub white chocolate chips you can still avoid the soy but will need to bake at a lower temp for longer. Give them a try and let me know what you think!
Dark Chocolate Chaga Cookies (Keto & Paleo Friendly)
Ingredients
- 3 konjac “eggs” 1.5 tsp konjac root powder in 3/4 cup water
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp pure monk extract powder slightly heaping (some brands require 2 tsp so taste)
- 1 tsp vanilla
- 3/4 cup tahini
- 2 Tbsp finely ground chaga mushroom powder
- 6 scoops vital proteins collagen peptides
- 3/4 cup raw cacao
- 1/2 cup Dark Chocolate Keto Chips or chips of choice
Instructions
- In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes.
- Add tahini and mix
- Add monk fruit, soda, salt, vanilla & chaga
- Add cacao and collagen and mix
- Fold in baking chips
- Form into balls and flatten (I use a medium or large Jenaleuca scoop)
- Bake in preheated oven at 325°F for 8-10 min (depending on size of cookie: I do 8 for medium scoop and 10 for large scoop cookies)**
