These collagen cookie dough bars are the perfect low carb snack or healthy dessert. They are made with tahini and collagen peptides and topped with a thick layer of dark chocolate. This collagen bar recipe is paleo, keto and nut free.
Who doesn't love cookie dough?!
Cookie dough is one of those treats that's hard for nearly anyone to resist. Especially when it's egg free, low carb and tastes decadent but is secretly healthy.
If you're a cookie dough lover, you will be head over heels for these collagen cookie dough bars!
These bars have a soft, low sugar cookie dough base and a creamy chocolate topping. They taste indulgent, but are low in sugar and carbs and high in healthy fats and protein.
Why You'll Love these Collagen Bars
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- keto - low in carbs and sugar, while high in healthy fats
- nut free - perfect for anyone wanting a nut free cookie dough recipe
- no bake - these collagen bars don't require any baking
- rich and fudgy - these bars aren't overly sweet, but perfectly satisfying! They have a bold tahini flavor and rich chocolate topping
Ingredients
The full recipe for these homemade collagen bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- tahini: you may sub any nut/seed butter, but I love the taste of tahini
- coconut oil: needed for texture purposes
- monk fruit sweetener: you may substitute with any granulated sugar. A great paleo option would be coconut sugar.
- vanilla extract: for flavor
- collagen peptides: any brand/flavor should work but I used Ancient Nutrition's vanilla multi collagen peptides.
- coconut flour: needed to thicken the cookie dough layer. I do not have any substitutions to recommend.
- chocolate chips: for the cookie dough layer and the chocolate topping
- flaked sea salt: optional topping
How to Make Collagen Cookie Dough Bars
These easy collagen cookie dough bars don't require any baking! Perfect for a simple paleo summer dessert or a quick keto-friendly snack. Here's what you need to do:
- 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 chopped up regular sized chocolate chips, but you could also use mini chocolate chips.
- 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.
- While the dough is in the freezer, make the topping. Simply, melt the chocolate chips in a small sauce pan, over low heat. Once fully melted, mix in the tahini, then set aside to cool for a few minutes.
- Then, remove the cookie dough layer from the freezer and pour on the chocolate topping. Use a spatula to spread the chocolate topping, making an even, level layer.
- Place the bars back in the freezer for 20 minutes to set. Once fully set, they can be cut to desired size and eaten!
- Optional: add a pinch of flaked sea salt on top.
Storage
These collagen cookie dough bars must be stored in the fridge or freezer. At room temperature, the base becomes soft - just like cookie dough!
FAQ
These homemade collagen protein bars are good for you. Why? Because they contain a list of healthy, real food ingredients. Now, do I still consider them a treat? Yes, absolutely. Although healthy, I consider these more of a dessert simply because they taste sweet and are quite decadent.
No, these are not vegan collagen bars because they contain collagen from animal sources. If you are vegan but okay with consuming fish then you can use a marine collagen instead.
For most people consuming a little collagen every day is great! It helps with exercise recovery, promotes thick, healthy hair, improves skin elasticity and can reduce joint discomfort. Collagen is a great supplement to add to your daily routine.
More Recipes with Collagen Peptides
Looking for more paleo recipes using collagen? Check out these reader favorites:
Collagen Cookie Dough Bars (Paleo, Keto, Nut Free)
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8" x 4" pan 1x
Description
Low sugar cookie dough bars made with collagen, coconut and tahini and topped with dark chocolate. Paleo, Keto, egg free and dairy free!
Ingredients
Bars
- ½ cup tahini (salted)
- 2 Tbsp coconut oil (softened)
- 1 tsp vanilla extract
- ⅓ cup coconut flour (42g)
- ⅓ cup collagen peptides (35g)*
- 2-3 Tbsp monk fruit sweetener
- 3 Tbsp chocolate chips, chopped
Topping
- ½ cup chocolate chips
- 3 Tbsp tahini
- flaked sea salt (optional)
Instructions
- 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 in a small sauce pan. Melt on the stove top over low heat, stirring frequently.
- Once the topping is fully melted, remove from heat, mix in the tahini 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.
Notes
For best results, measure ingredients by weight (when given)
*I used Ancient Nutrition Vanilla Multi Collagen but any flavor/brand of collagen should work.
Sabrina
YUM, these turned out like a halva cookie dough! I adapted it to use coconut butter instead of coconut oil, less coconut flour, and more collagen protein. Still very good.
Katie
I'm so glad you like them! Your substitutions sound great 🙂
Valorie
I used coconut sugar instead of monk fruit and they turned out great! Thanks for the recipe.
Allie
Wow these are FANTASTIC!🤩 I have some food sensitivities, so this was the perfect replacement for when I wanted something sweet while my family munched on holiday cookies! Can’t eat tahini, so I subbed it with cashew butter and it worked wonderfully! Definitely gonna be a recipe on repeat!
Katie
Yay! Thank you for sharing your substitution - so glad the cashew butter worked 🙂 And I appreciate the review!
Chase Brock
Great job on the format, photos, recipe, etc. Could you go the extra step of calculating the macros? Everyone on a KETO diet has to count all their net carbs. If I could glance and see what I'm getting into, that would be amazing. Instead, i'm hitting the back button to look for a similar recipe that has the macros calculated. I think this step would add a lot of value to your great work here. Thanks!
Katie
Thank you for your input. I don't calculate calories or macros for my recipes, but you're more than welcome to!
Lauren
The tahini is just a weird choice here. Doesn’t take like cookie dough. Tastes like tahini mixed with sweetener and chocolate. Tahini and naturally bitter tasting. Maybe another nut butter would work better
Katie
If you don't like tahini, then yeah you won't want to make these bars. Or you could swap the tahini for another nut/seed butter. I chose tahini to keep the recipe nut free and because I love the flavor, but it isn't for everyone.
Roberta
These are delish! And super easy to make. I used sun butter in place of tahini and less chocolate for the topping and they came out really great. I’ve been trying to find nut free paleo bars or a recipe for them and it’s practically impossible. I’m looking forward to playing around with the recipe a bit. And trying different seed butters. Thanks!
Katie
Oh, I'm so glad you liked these! Those sound like great alterations to the recipe - I need to try them with sunbutter!
tasha
HI, do you know the nutritional breakdown of the bars? they sound great! I did want to mention the Ancient Nutrition Multi Collagen powder has eggs in it. I had to switch to an egg free brand.
Katie
No, but you can use an app like myfitnesspal to calculate the nutritional breakdown yourself. And yes, I'm aware that some of their collagen powders contain eggs - thank you for pointing that out though! 🙂
Amirrah
I have made this subbing the tahini (I prefer it in savory dishes) with cashew butter and it’s amazing every time! I am sure that it would work well with just about any type of nut butter of your preference. I like to put them into cupcake liners to snack on like peanut butter cups. Such a simple and well put together use of ingredients that we always have on hand! A little goes a long way with this recipe.
Katie
I bet they taste amazing with cashew butter! So glad you liked them 🙂
Marge
I am allergic to an and all of the “tol” sweeteners, according to my gastroenterologist. I used stevia, which is preferred sweetener for no aftertaste or allergic reaction. Great taste!