These collagen cookies are perfect if you're looking for a flourless chocolate chip cookie with added protein. They're made with almond butter, collagen peptides and sweetened with coconut sugar. They have a slightly crisp exterior and are soft and gooey on the inside. You'll love that these collagen cookies are gluten free, dairy free and paleo!
I have a thing for chocolate chip cookies. Although I enjoy other flavors, chocolate chip will always be my favorite. There's something about melted, gooey chocolate inside a compact little treat that satisfies all my sweet cravings.
And these collagen cookies are one of my top paleo cookie recipes. They are slightly crisp on the outside with a gooey center and loaded with chunks of dark chocolate. These cookies are flourless since they're made with almond butter, eggs and collagen peptides. In addition, this recipe is gluten free, dairy free, paleo and easily made keto.
Why You'll Love these Collagen Cookies
- flourless - made without any flour
- paleo - made with simple, wholesome ingredients
- low carb - these cookies are easily made low carb and keto by swapping the coconut sugar for a sugar free granulated sweetener.
- easy to make - a one bowl cookie dough that doesn't require any chilling.
Ingredients
The full recipe for these collagen chocolate chip cookies can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- almond butter - needed for the proper cookie texture since these are flourless collagen cookies.
- palm shortening (or butter) - I like palm shortening as a paleo and dairy free alternative to butter, but butter will work as well.
- egg + egg yolk - to bind the ingredients and create a gooey cookie texture
- vanilla extract - for flavor
- coconut sugar - to sweeten the cookies. You can use ¼-1/3 cup, depending on your preference. For a lower carb option, swap coconut sugar for a sugar free granulated sweetener.
- collagen peptides - I used an unflavored collagen, but vanilla or chocolate would work well too!
- baking soda - for the rise and spread of the cookies
- salt - enhances the flavors
- dark chocolate chips - I used 85% dark chocolate chips, but any type will work
How to Make Collagen Chocolate Chip Cookies
The dough for these collagen cookies is made in one bowl and doesn't require any chilling (yay). Here are the steps:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the almond butter, shortening, egg, egg yolk, vanilla and coconut sugar. Mix well with a fork or spatula.
- Mix in the collagen, baking soda and vanilla, stirring with a spatula until fully combined.
- Fold the chocolate chips into the batter.
- Scoop the cookie dough onto your lined baking sheet.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, let the cookies cool to room temperature on the baking sheet. They need to fully set before you transfer them, or the cookies will fall apart. (You can speed up the cooling process by placing the cookies in the freezer.)
Storage
These cookies are best stored in an airtight baggie or container in the freezer. They are best eaten within 2 months.
More Collagen Recipes
Looking for more recipes using collagen peptides? Try these:
Collagen Cookies (Gluten Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 - 14 cookies 1x
Description
Flourless collagen cookies made with almond butter and collagen peptides.
Ingredients
- ½ cup unsweetened almond butter
- 2 Tbsp palm shortening (or butter)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ - ⅓ cup coconut sugar (depending on how sweet you want the cookies)
- ¼ cup collagen peptides
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond butter, shortening, egg, egg yolk, vanilla and coconut sugar. Mix well with a fork or spatula.
- Add in the collagen, baking soda and vanilla, stirring with a spatula until fully combined.
- Fold the chocolate chips into the batter.
- Scoop the cookie dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making 12-14 cookies. Make sure to leave at least 2 inches between each cookie because they do spread.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, let the cookies cool to room temperature on the baking sheet. They need to fully set before you transfer them, or the cookies will fall apart. (You can speed up the cooling process by placing the cookies in the freezer.)
Notes
Cookies are best stored in an airtight container or baggie in the freezer.
Liz
Hi! Is there a way to make these cookies nut free?
Katie
Yes, substitute the almond butter for a seed butter such as sunflower seed butter 🙂
Sandra
Hi! Is it possible to omit the collagen? Is there anything I can replace it with?
Katie
Since these are collagen cookies, I have not tested anything other than collagen. But it's possible that whey or bone broth protein might work instead.
Bonnie
These were good and easy to make. I didn’t use non-stir almond butter and they still worked out fine but ended up having a little of a macaron texture...which wasn’t a bad thing! I would definitely make these again.
Eric
These were amazing! Thanks!
Cynthia
I love the way they smell and turned out, but my batch didn't flatten at all, it stayed round almost like round balls of cookies.
Also I didn't use the collagen powder and substituted Coconut flour instead, was that a mistake?? LOVE your recipes.
thank you!
Katie
Hi! You cannot substitute coconut flour for the collagen. Coconut flour is very absorbent, so that's why the cookies didn't turn out.
Jessica
I made these the other day and now making another batch. I found chocolate collagen at Costco so used that and omitted the chocolate chips. I used coconut sugar as well. I didn’t want to use my sunflower butter so used peanut butter. I put a sprinkle of sea salt on them when they came out. Super good and non-paleo eaters loved them.
merrybaker
taste like a cake and cookie merged together! Fluffy, chocolatey, and my 9 year old love it!
Katie
Wonderful! Thank you so much for taking the time to write a review 🙂
Genevra
These cookies are so tasty, I didn't have cassava flour, so substituted with coconut flour and they turned out great. Thank you for creating and sharing this recipe, it's fantastic.
Katie
Thank you for the review and sharing your substitution! I'm so glad the coconut flour worked for you 🙂
Mel
Would that be a typo calling for 22g of flour, possibly 220g?
Katie
No, 22 grams of collagen is correct. It comes to the same number of grams as cassava flour because the cassava flour is so much more dense.
Laura
These are delicious!! I am vegan and nut free so I used a chia egg and tahini. I was also out of cassava flour so I used tapioca starch. I used Hu Gems for the chocolate chips. Loved the bit of crunch on the outside and gooey on the inside. Great recipe. Thank you for sharing.
Katie
So glad your swaps worked and that you liked the cookies 🙂 Thank YOU for leaving a review!