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 slew of 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 monkfruit. Oh, and of course chocolate chips. A little cassava flour is added for texture purposes, however, it can be omitted. But, let’s dive in and discuss the ingredients in a little more detail. Shall we?
Ingredients in Collagen Chocolate Chip Cookies
These cookies contain less than 10 Paleo friendly ingredients.
- creamy, no-stir almond butter
- collagen
- monkfruit sweetener
- egg
- cassava flour
- vanilla
- baking soda
- salt
- chocolate chips
Almond Butter
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).
For substitutions, any thick, creamy, no-stir nut butter can be used as a replacement. Some great options are sunflower seed butter and no-stir peanut butter (if you tolerate peanuts).
Collagen
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.
Monkfruit
Monkfruit sweetener is the only sugar-free sweetener that I use in my baking. I don’t like the flavor of any other sweetener, but this one has literally no aftertaste. It can be substituted with any other sweetener. In addition, coconut sugar would be a great Paleo replacement.
This recipe only calls for 2 tablespoons of monkfruit. 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.
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.
Simply combine all ingredients (except chocolate chips) in a large mixing bowl. Mix, then 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 12 minutes.
Lastly, remove the cookies from the oven, transfer to a wire cooling rack and cool to room temperature.
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.
Enjoy!
Print
Collagen Chocolate Chip Cookies
- Prep Time: 35 min
- Cook Time: 12 min
- Total Time: 47 minutes
- Yield: 10 cookies 1x
Description
Healthy, low carb chocolate chip cookies with collagen. Great for a dessert that is low in sugar but still tastes decadent.
Ingredients
- 1/3 cup creamy almond butter (no-stir, unsalted)
- 1/4 cup collagen (23g)
- 2 Tbsp monkfruit sweetener*
- 2 Tbsp cassava flour (22g)**
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt (omit if using salted nut butter)
- 1/4 cup chocolate chips
Instructions
- Add all ingredients, except chocolate chips, to a large mixing bowl. Mix well.
- 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 (10 cookies).
- Bake in preheated oven at 350 degrees for 12 minutes.
- Remove from oven and cool on cooling rack to room temperature.
- Store in air-tight container in pantry, fridge or freezer.
Notes
*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
Hi! Is there a way to make these cookies nut free?
Yes, substitute the almond butter for a seed butter such as sunflower seed butter 🙂
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.
★★★★★