These no-bake Collagen Cookie Dough Bars are a delicious, high protein, low carb recipe. Healthy enough for snacking, yet indulgent enough for dessert. They are completely gluten free, grain free, nut free, Paleo and keto friendly.
Who doesn’t love cookie dough? I hope none of you raised your hand!
I think cookie dough is one of those treats that’s hard for nearly anyone to resist. Especially when it’s egg free. And if you’re a cookie dough lover, you will be head over heels for these Keto collagen bars!
These Collagen Cookie Dough Bars have a soft, low sugar cookie dough base and a creamy chocolate topping. This healthy recipe tastes indulgent, but is low in sugar and carbs and high in healthy fats and protein.
These healthy cookie dough bars are:
- Nut Free
- Dairy Free
- Gluten Free
- Egg Free
- No Bake
What makes these Paleo cookie dough bars so healthy?
Well, first off, they are sweetened with monk fruit. This low carb, low calorie sweetener is perfect for both Paleo and Keto desserts. It doesn’t have an after-taste and can be subbed 1:1 for conventional sugar.
Secondly, these cookie dough bars contain unflavored collagen protein from Bare Bones. Their collagen is:
- 100% grass fed
- contains only 1 ingredient – collagen peptides
- Paleo, Keto & Whole30 approved
- nourishing for the body
I love using collagen in recipes because it is great for the health of your hair, skin, nails, cartilage and joints. Collagen can also improve digestion and help maintain a healthy gut lining.
It’s one of those supplements that I include daily in my diet. Usually, I add a scoop to my morning coffee. But I also love using collagen in baked goods (or, no-bake treats in this case).
Best Collagen Peptides
I’ve tried many brands of collagen. As, there are a lot of great ones out there. When buying collagen, I always look for a brand that is: 100% grass fed, gluten free and dissolves well in liquid.
Bare Bones’ collagen peptides meet all those requirements. Their product is flavorless, sourced from healthy cows, gluten free, non-GMO and dissolves well in my morning coffee. Not to mention, is perfect in these collagen bars.
However, there’s more to these bars than just collagen.
Ingredients in Collagen Cookie Dough Bars
A few simple ingredients are needed to make these low carb cookie dough bars. Here’s what you need:
- coconut oil
- monk fruit sweetener
- vanilla extract
- Bare Bones collagen peptides
- coconut flour
- chocolate chips
- coconut cream (cream from a can of full fat coconut milk)
- flaked sea salt (optional)
I used tahini in this recipe. However, any nut or seed butter will work in its place. The tahini I used is salted, so if you use an unsalted nut/seed butter then be sure to add a pinch of salt to the dough.
Monk fruit sweetener is my favorite Paleo and Keto friendly sugar alternative. That being said, any granulated sugar/sweetener will work in this recipe.
Coconut cream is used in the chocolate topping. The reason for this ingredient is to make the topping softer, therefore easier to cut. You may omit this ingredient, but you’ll have a harder time cutting into the bars.
How to Make Collagen Cookie Dough Bars
These cookie dough bars don’t require any baking! Perfect for an easy Paleo summer dessert or a quick Keto friendly snack.
Make the cookie dough
To make these bars, first combine the tahini, coconut oil, vanilla and monk fruit in a medium-sized bowl. Mix the batter until it has a smooth, even consistency.
Next, add in the collagen and coconut flour. Mix well, then stir in the chocolate chips. I used mini baking chips for this recipe, but any type will do.
Pour the cookie dough into a lined 8″ x 4″ baking pan. Smooth the dough using a spatula so that it is an even, level layer. Then, place the dough in the freezer for 15 minutes to set.
Make the chocolate topping
While the dough is in the freezer, make the topping. Simply, melt the chocolate chips and coconut cream in a small sauce pan, over low heat. Once fully melted, set aside to cool for a few minutes.
Then, remove the cookie dough from the freezer and pour on the chocolate topping. Use a spatula to spread the chocolate topping, making an even, level layer.
Optional: add a pinch of flaked sea salt on top.
Place the bars back in the freezer for 20 minutes to set. Once fully set, they can be cut to desired size and eaten!
These Collagen Cookie Dough Bars must be stored in the fridge or freezer. At room temperature, the base becomes soft – just like cookie dough!
Thank you Bare Bones for sponsoring this post. It means so much to me to work with brands that have similar values and support Bake It Paleo!Print
Low sugar cookie dough bars made with collagen, coconut and tahini and topped with dark chocolate. Paleo, Keto, egg free and dairy free!
- 1/2 cup tahini (salted)
- 2 Tbsp coconut oil (softened)
- 1 tsp vanilla extract
- 1/3 cup coconut flour (38g)
- 1/3 cup Bare Bones Collagen (26g)
- 3 Tbsp monk fruit sweetener
- 3 Tbsp chocolate chips
- 1/2 cup chocolate chips
- 1/4 cup coconut cream*
- flaked sea salt (optional)
- For the bars: mix together tahini, coconut oil, monk fruit and vanilla until smooth.
- Add in the collagen and coconut flour. Mix well.
- Fold the chocolate chips into the dough.
- Pour the dough into a lined 8″ x 4″ baking pan and set in the freezer for 15 minutes to harden.
- For the topping: Place chocolate chips and coconut cream in a small sauce pan. Melt on the stove top over low heat, stirring frequently.
- Once the topping is fully melted, remove from heat and cool for 5 minutes.
- Take the bars from the freezer and pour the melted chocolate on top. Using a spatula, smooth chocolate to the sides, fully covering the dough. Optional: top with a bit of flaked sea salt.
- Place back in the freezer for 20 minutes to set.
- Remove from freezer and cut to desired size (I made 12 bars).
- Store in fridge or freezer.
For best results, measure ingredients by weight (when given)
*Cream from a can of full fat coconut milk
Keywords: cookie dough, collagen, Paleo, Keto, nut free, dairy free, low sugar, dessert