Collagen Pumpkin Pie Snickerdoodle Cookies

These healthy Collagen Pumpkin Pie Snickerdoodles make snacking during Thanksgiving easy! Gone are the days where you have to flip over the cookie packets to check the calories to see if you can have 1 MAYBE 2 cookies. These skinny cookies can be consumed without any guilt!

Thanksgiving is here (How is it November already? I feel like it should still be April..so not ready for the holidays yet!) I was determined to create and bring to you a healthier version of those seasonal cookies - and with a fun little twist too! aka collagen. So what was the result? These Collagen Pumpkin Pie Snickerdoodles!

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Think soft and chewy just like the originals, but they have a sweet cinnamon coating. This recipe is gluten-free and refined sugar free! Many of you have been asking me “Lucy, why would I add collagen into my diet?” Boy do I have the answers for you! Check out these 5 surprising benefits of collagen and how to take it for best results where all of your questions will be answered!

These Collagen Pumpkin Pie Snickerdoodles are great to make in bulk because they keep in the freezer really well. Me personally, I like to keep them on the counter and grab one every time I go past, no judging right?

Collagen Pumpkin Pie Snickerdoodles

INGREDIENTS:

3/4 cup oat flour (blended oatmeal)

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp + pinch more baking soda

2 scoops of Vital Proteins Collagen Peptides

1/4 cup evaporated cane juice (xylitol might work too) - You can also use regular sugar if you like

1/2 tsp vanilla extract

1 and 1/2 tablespoons almond milk (or milk of choice)

1/4 cup ghee (or other butter)

5 tbsp pumpkin spice (or cinnamon) to roll balls in

METHOD

  1. Preheat oven to 330 F.

  2. Combine dry ingredients and mix well.

  3. In a separate bowl, melt the ghee or butter of choice, then stir in vanilla and milk.

  4. Pour the dry ingredients into wet ingredients and mix.

  5. Form balls, mixture will be a little crumbly, that is okay.

  6. Roll each ball in pumpkin spice (you can add some cinnamon to this mix too for sweetness).

  7. Here is the secret to soft cookies, get the balls very cold in the fridge.

  8. Once cooled (approx. 1 hour) cook for 9-10 minutes. They will look underdone when you take them out, but that is okay. DO NOT OVER BAKE!

YUM! Soft, pumpkiny, chewy, irresistible collagen cookie heaven! If you like this recipe you may also like our no bake collagen keto fat bombs.

Did you make these? Snap a photo and share it on Instagram using #bethefire and tagging @dunnebells_ so I can feature you!

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