Calories per serve 180
160g lite butter, melted
1 cup coconut sugar
1/2 tsp salt
2 tsp vanilla extract
1 1/2 scoops True Collagen Natural
1 1/2 cups plain flour
1 teaspoon baking soda
2 tsp corn flour
100g white chocolate chips/chunks
5 Tbsp raspberry jam
Preheat the oven to 180 degrees Celsius and line a large baking tray with baking paper. Place small dots of jam onto a lined tray then put into the freezer to become solid.
Pour the butter sugar, salt, egg and vanilla into a bowl and whisk until combined.
Next, place the flour, collagen, baking soda and corn flour into a bowl and stir together. Pour the wet ingredients into the dry and mix until fully combined.
Fold through the chocolate chips and raspberry jam dots then place the cookie dough into the fridge to rest for 2 hours.
Roll the dough into tablespoon sized balls and place onto the tray, allowing room for the cookies to spread. Slightly flatten each cookie. Place into the oven for 12-15 minutes, they will look very soft but will harden once cooled, this ensures that they will be crunchy on the outside and a chewy on the inside!