clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Collagen Cookie Dough Bars (Paleo, Keto, Nut Free)

  • Author: Katie
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 8" x 4" pan 1x


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 chocolate chips
  • 1/4 cup coconut cream*
  • flaked sea salt (optional)


  1. For the bars: mix together tahini, coconut oil, monk fruit and vanilla until smooth.
  2. Add in the collagen and coconut flour.  Mix well.
  3. Fold the chocolate chips into the dough.
  4. Pour the dough into a lined 8" x 4" baking pan and set in the freezer for 15 minutes to harden.
  5. For the topping: Place chocolate chips and coconut cream in a small sauce pan.  Melt on the stove top over low heat, stirring frequently.
  6. Once the topping is fully melted, remove from heat and cool for 5 minutes.
  7. 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.
  8. Place back in the freezer for 20 minutes to set.
  9. Remove from freezer and cut to desired size (I made 12 bars).
  10. 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