Looking for a cookie that’s chewy, cozy, and slightly indulgent - but still wholesome? These oatmeal cookies are a dream: naturally sweetened, packed with collagen, and completely egg-free. They’re perfect for a quick snack, dessert, or even breakfast on the go. Bonus: they’re festive with your favorite sprinkles!
Ingredients
Wet Ingredients:
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1/2 cup unsweetened applesauce
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1 tsp vanilla extract
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1 tsp almond extract (or 2 tsp vanilla if almond isn’t your thing)
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1/4 cup almond milk
Dry Ingredients:
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1 cup almond flour
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1 cup oats (gluten-free works)
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1/2 cup monk fruit granulated sweetener
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1/3 cup Equip Foods Unflavored Grass-Fed Collagen
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1/4 tsp salt
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Seasonal sprinkles, to taste (I used about 3 tbsp)
Instructions
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Mix the wet ingredients: In a medium bowl, combine applesauce, almond milk, vanilla, and almond extract.
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Add the dry ingredients: Stir in the almond flour, oats, collagen, monk fruit sweetener, salt, and sprinkles. The dough will be wet and sticky—that’s exactly what gives these cookies their perfect chewy texture.
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Shape the cookies: Form the dough into 12 cookies (about 1–1.5 inches each). Flatten them slightly - they won’t spread much while baking. Top with extra sprinkles if desired.
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Bake: Preheat your oven to 350°F (175°C) and bake for 15 minutes. They might look slightly undercooked, but don’t worry - they’ll firm up as they cool.
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Cool and enjoy: Let cookies sit for about 20 minutes to fully harden. The dough is egg-free, so it’s technically edible if you sneak a taste while warm!
Notes
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Makes a baker’s dozen (13 cookies).
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Lasts up to a week in the fridge - but if you’re like us, they’ll probably disappear in 24 hours!
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Prep time: 10 minutes | Chill/cool time: 15 minutes
Chewy, sweet, and packed with collagen, these cookies are proof that wholesome treats can be just as fun and festive as the sugar-laden classics. Grab your sprinkles and give them a try - you won’t regret it
