These soft, chewy Collagen Chocolate Chip Cookies are dairy free, Paleo and low in sugar. They’re the perfect low carb cookie for a healthy treat that you can feel good about eating!
I have a thing for chocolate chip cookies. Although I enjoy other cookie types, 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.
I already have a few Paleo chocolate chip cookie recipes on my blog. Some of my favorites being:
- Tigernut Flour Chocolate Chip Cookies
- Vanilla Protein Chocolate Chip Cookies
- Almond Butter Chocolate Chip Cookies
And, I hope you don’t blame me, but I don’t see myself stopping with the chocolate chip cookie recipes any time soon. I mean, there are just so many different ways to make the same basic cookie.
But, back to this particular gluten free collagen cookie recipe. This recipe is mostly comprised of: almond butter, collagen and monk fruit sweetener. Oh, and of course chocolate chips. A little cassava flour is added for texture purposes, however, it can be omitted.
Let’s dive in and discuss the ingredients in a little more detail. Shall we?
Ingredients in Collagen Chocolate Chip Cookies
These low carb cookies contain less than 10 ingredients:
- cassava flour (optional)
- monk fruit sweetener (or coconut sugar)
- baking soda
- almond butter
- chocolate chips
The almond butter used in this recipe is from MaraNatha. It is creamy, no-stir, unsweetened and doesn’t contain any salt. Any brand of almond butter with do, but I suggest using one with a no-stir texture (thick and creamy).
The collagen used in these gluten free chocolate chip cookies is from Ancient Nutrition. There are many great collagen brands out there, but this one is my personal favorite. For more tips/information about collagen, check out THIS post.
Monk fruit sweetener is the only sugar-free sweetener that I use in my baking. I find that most sweeteners have an after-taste, but not monk fruit. However, you may use any granulated sugar or sweetener in its place.
This recipe only calls for 2 tablespoons of monk fruit. In one of my batches, I used 1/4 cup and felt like it made the cookies too sweet. However, if super sweet cookies is what you’re going for, then feel free to add an additional 1-2 tablespoons from what the recipe suggests.
This collagen cookie recipe calls for just one egg, which helps bind all the ingredients together. I haven’t tried using any egg substitutes. However, if you do, be sure to let me know the results!
Cassava flour is a dream. Truly one of my best “Paleo” discoveries.
The reason for using cassava flour in this recipe is to help the cookies hold their shape. Without some type of binding flour, the cookies will turn out extremely flat and won’t hold together well. That being said, I have tested this recipe without cassava flour and they still tasted amazing! They were crumbly and fell apart, but I had no problem consuming the entire batch.
If you make these cookies without cassava flour, the baking time does decrease (to about 8 minutes). So, be aware that eliminating the cassava flour will change the texture and bake time.
Furthermore, the cassava flour can be substituted for any type of gluten free flour blend. (Or, all-purpose flour if you aren’t going for a gluten free cookie.)
How to Make Collagen Chocolate Chip Cookies
All that’s needed to make the batter is a bowl, mixing utensil and the necessary ingredients.
First, combine all dry ingredients (except chocolate chips) in a medium sized mixing bowl. This includes the collagen, cassava flour, monk sweetener, baking soda and salt.
Next, mix in the wet ingredients, stirring until the batter is well combined.
Fold the chocolate chips into the batter.
Next, chill the dough for 30 minutes. I know, I know, chilling the dough is annoying! But, it really helps with getting the right cookie texture. And besides, while the dough is chilling you can do a few of the dishes and clean the counter-tops 😉 Also, preheat the oven to 350 degrees F.
After chilling the dough, scoop about 1 tablespoon per cookie onto a baking sheet. Bake the cookies at 350 degrees for 10-12 minutes.
Lastly, remove the cookies from the oven, cool on the pan for about 10 minutes, then transfer to a wire cooling rack.
These delicious, low sugar cookies are the perfect treat to satisfy those sugar cravings. And collagen is a great source of protein! So, not only are you treating yourself, but you’re doing your body good! These healthy Collagen Chocolate Chip Cookies are sure to be a hit with the whole family.
Healthy, low carb chocolate chip cookies with collagen. Great for a dessert that is low in sugar but still tastes decadent.
- In a medium-sized mixing bowl, combine collagen, cassava flour, sweetener, baking soda and salt.
- Mix in almond butter, egg and vanilla.
- Fold chocolate chips into the batter.
- Refrigerate dough for 30 minutes***
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment. Scoop out 1 Tbsp of chilled dough per cookie onto baking sheet (making 13-14 cookies).
- Bake at 350 degrees for 10-12 minutes.
- Remove from oven, cool on baking sheet for 10 minutes, then transfer to a wire cooling rack.
- Store in air-tight container in pantry, fridge or freezer.
*May substitute with any granulated sugar or sweetener. Add an additional 1-2 Tbsp sugar/sweetener for a sweeter cookie taste.
**May omit cassava flour, but cookies will have a different texture. They will turn out flat and fall apart easily, but still taste great. Baking time will lessen if you omit cassava flour. Another alternative is to substitute the cassava flour with another gluten free flour blend or all-purpose flour (making the cookies not Paleo).
***Refrigerating the dough helps the cookies hold their shape when they bake. You don’t have to complete this step, but it is highly recommended. While the dough chills – do the dishes!
Keywords: cookies, low carb, chocolate chip, collagen, dairy free, dessert