Berry Collagen + Macadamia Cookies

• 2 cups almond meal
• 1/2 cup tapioca flour
• 2 scoops Mister Jones Berry Collagen   
• 125g organic grass-fed butter, or coconut oil 
• 1 cup macadamia nuts, roughly chopped
• 1 cup raspberries, fresh or frozen
• 1/2 cup hulled tahini
• 2 heaped tbsp local raw honey, or pure maple syrup
• 1 tsp organic vanilla extract
• 1 tsp gluten-free baking powder
• 1 organic egg, whisked
• A good pinch of sea salt

1. Preheat the oven to 170°C fan-forced, and line a baking tray with baking paper. 
2. Combine the dry ingredients in a large mixing bowl with a wooden spoon. Make a well in the mixture, and carefully pour in the wet ingredients, stirring again to combine evenly.
3. Now add the raspberries and gently fold to combine.
4. Use an ice cream scoop to scoop out the mixture. Now use your hands to carefully shape the mixture into 12 cookies and place them on your baking tray. Press down gently on each cookie to flatten slightly, using your thumb to create a small indent to fill with chocolate later.
5. Bake in the oven for 15 minutes, or slightly longer if you like them crispy. Allow the cookies to cool completely before eating.

Enjoy!