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Add the nut butter and dates to a food processor and pulse until well blended.
Mix in the collagen protein powder and one teaspoon of almond milk. Then, add the remaining milk. (You can skip the remaining milk if you prefer the consistency to be thicker.)
Use a tablespoon to measure each “cookie" — you should have nine total. Roll into balls and crosshatch with a fork.
If you prefer a traditional cookie-like texture, bake for five minutes at 350 degrees F. Or, for a chewy consistency, eat uncooked. Store extra cookies in the refrigerator for up to one week.
Servings Per Container
Amount Per Serving
% Daily Value*
19%Total Fat 12g
8%Total Carbohydrates 22g
12%Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.