Collagen Gingerbread Cookies

These Collagen Gingerbread Cookies bring festive spice with a wholesome twist. Crisp on the edges, soft in the middle, and filled with that nostalgic ginger warmth. Made with Vanilla Collagen Peptides and no refined sugar, they’re a cosy, nourishing bake perfect for gifting, sharing, or sneaking straight off the tray.

Makes: 12–15 cookies
Prep time: 15 min
Bake time: 10–12 min

 You Will Need

• 1½ cups almond meal

• 1¼ cups gluten-free flour blend (with xanthan gum; if not, add ½ tsp)

• 2 TBSP Vanilla Collagen Peptides

• 2 tsp ground ginger

• 1½ tsp cinnamon

• ¼ tsp ground clove

• ½ tsp bicarbonate soda

• Pinch of sea salt

• ⅓ cup coconut oil, melted

• ¼ cup maple syrup 

• 1 tbsp blackstrap molasses

• 1 free-range egg

• 1 tsp vanilla extract

How To Make It

1. Preheat oven to 170°C and line a tray with baking paper.
   

2. In a large bowl, whisk all dry ingredients.

3. In another bowl, whisk together wet ingredients.

4. Combine wet and dry ingredients until a soft dough forms. If it’s slightly sticky, chill for 15–20 minutes.

5. Roll between two sheets of baking paper to about ½ cm thick.

6. Cut out shapes with your gingerbread cutters and gently transfer to the tray.

7. Bake 10–12 minutes until edges are golden.

8. Cool completely on a wire rack - they’ll firm up as they cool.