These soft, chewy Collagen Chocolate Chip Cookies are dairy free, Paleo and low in sugar. They're the perfect low carb collagen cookie for a healthy treat that you can feel good about eating!
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 chocolate chip cookies are one of my top Paleo cookie choices. They are soft, chewy and moist - littered with dark chocolate chips and made with simple ingredients. This collagen cookie recipe is grain free and Paleo friendly and can easily be made keto.
Cookie Highlights
- Paleo friendly: grain free & dairy free
- Easily made keto: omit cassava flour
- Low in sugar: sweetened with a little monk fruit sweetener
- Less than 10 ingredients
- Higher in protein than your average cookie: made with collagen, almond butter and egg
These easy chocolate chip collagen cookies are a dessert staple in my house and sure to be in yours too!
Ingredients in Collagen Chocolate Chip Cookies
These low carb cookies contain less than 10 ingredients:
- collagen
- cassava flour (optional)
- monk fruit sweetener (or coconut sugar)
- baking soda
- salt
- almond butter
- egg
- vanilla
- chocolate chips
Almond Butter
Any type/brand of almond butter will work for this healthy cookie recipe. Just be sure to use an unsweetened almond butter to keep the cookies low in sugar.
For substitutions, any creamy nut/seed butter can be used as a replacement. Some great options are sunflower seed butter or cashew butter.
Collagen
Collagen is a large part of this recipe and I do not recommend any substitutions. I used Vital Proteins unflavored collagen, but any brand will work. Just note, collagen texture seems to vary by brand. I recommend measuring the collagen by weight for best results.
Monk Fruit
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. I used golden monk fruit sweetener in this batch of collagen cookies, but have also used the classic flavor. If you don't want to use monk fruit, coconut sugar would be a great Paleo alternative.
This recipe only calls for 2 tablespoons of monk fruit. In one of my batches, I used ¼ 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.
Egg
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
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 15 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 1 rounded tablespoon per cookie onto a lined baking sheet. Bake the cookies at 350 degrees for 10-11 minutes.
Lastly, remove the cookies from the oven, cool on the pan for 5 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.
How to Store Collagen Cookies
I recommend keeping these collagen cookies in the fridge or freezer. Place them in a sealed, air-tight container or baggie. They are best eaten within one week if refrigerated or one month stored in the freezer.
More Paleo Collagen Recipes
Looking for more Paleo recipes using collagen? Take a look at these recipes below:
- Collagen Cookie Dough Bars
- Chocolate Collagen Mug Cake
- Tahini Banana Collagen Bread
- Chocolate Collagen Cookies
Enjoy!
Print
Collagen Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 1 dozen cookies
Description
Healthy, low carb chocolate chip cookies with collagen. Great for a dessert that is low in sugar but still tastes decadent.
Ingredients
- ¼ cup collagen peptides (22g)
- 2 Tbsp cassava flour (22g)*
- 2 Tbsp monk fruit sweetener (or coconut sugar)
- ¼ tsp baking soda
- ⅛ tsp salt (omit if using salted nut butter)
- ⅓ cup almond butter (unsweetened, unsalted)
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup chocolate chips
Instructions
- 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 15 minutes**
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment. Scoop 1 rounded tablespoon of chilled dough per cookie onto baking sheet (making 12 cookies).
- Bake at 350 degrees for 10-11 minutes.
- Remove from oven, cool on baking sheet for 5 minutes, then transfer to a wire cooling rack.
Notes
*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!
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!