Gingerbread Collagen Cookies

Almond Meal, Erythritol, Gingerbread Spice (10%) (Ginger Powder, Cinnamon Powder, Nutmeg Powder) Coconut Milk Powder, Pasture Raised Bovine Collagen Powder, MCT Oil Powder, Natural Flavour, Monk Fruit Juice Powder, Sunflower Lecithin Powder, Organic Vanilla Bean Powder, Baking Powder, Xanthan Gum, Salt.

You Will Need:

• 1 small egg
• 15ml sugar free maple syrup (or mct oil)

Instructions:

• Line a baking tray with baking paper and preheat oven to 140*c (with fan) 160*c (without fan).
• In a bowl add the packet mix, egg and maple syrup and stir with a wooden spoon or spatula until well combined.
• Place the mixture on a sheet of baking paper and cover with another sheet of baking paper.
• Use a rolling pin (or mug) to roll out to 1/2cm thickness and use cookies cutters to cut into desired shapes and gently lift with a spatula and place onto the lined baking tray. Gather up scraps and repeat process.
• Bake for 15 - 20 minutes or until golden and just firm to touch. Remove from the oven and let cool on tray for 5 minutes before transferring to a wire rack to cool completely.
• Decorate with sugar free icing or sugar free chocolate if desired. The biscuits can be stored in an airtight container in the pantry for up to a week