Instructions

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. In a bowl, combine almond flour, coconut flour, collagen peptides, gelatin, salt, and baking powder. Stir together until combined and set aside.
3. In a mixing bowl, with a hand or stand mixer, cream together softened butter and granulated sweetener until light and fluffy.
4. Add egg, vanilla, and liquid stevia (if using) and beat until smooth.
5. Beat in the dry ingredients, about a third of the mixture at a time, until just combined. Do not overbeat.
6. Stir in chocolate chips by hand.
7. With your hands, roll dough into 24 evenly-sized balls, each about an inch large, and space them about an 1 1/2 inches apart on the baking sheets.
8. Press down on the top of each cookie ball with the palm of your hand, until it’s slightly flattened on top. Don’t press it completely flat or you will have a dry cookie.
9. Bake for 8-10 minutes, or until the bottoms are lightly brown and the top is just starting to look golden. Remember the 95% rule! Pull it out when it’s about 95% of the way to where you want it to be, and it will finish any residual cooking as it stands.
10. Remove from the oven and let stand 5 minutes to cool. Remove to a cooling rack to finish cooling, as desired.
11. Enjoy!