Collagen Protein Cookies

 In Breakfast, Desert, Low Carb, Recipes, Snack

This cookie recipe was found from Side note: If you haven’t seen this page, seriously check it out for a good variety of Paleo Whole-food food. She does a lot of hearty family-friendly dishes that are simply delicious. Back to the cookies, I pulled this recipe because of three reasons:

  • Ingredients easy enough to find.
  • It had good macos:
    • Something with a bit of protein, making it filling.
    • By replacing the sugar for erythritol sweetener made it a very low carb treat.
  • I was looking for something a little different from a brownie or cake.

I soon found out that I didn’t actually having baking soda, which I very daringly replaced for baking powder. That’s why in these images, my cookies look like they have risen a lot more and have a cakier texture compared to the original.

So far I’ve made these cookies 5 times. Every time they look different, so I gave up on finding a “true representative” image. If you’re more of a baker than me then you might actually follow the recipe…

To the recipe.

baked cookie pile

You can find the original recipe here . The adjustments I made were using 1) Natvia (stevia and erythritol) instead of coconut sugar, 2) adding another egg when the almond butter was far too thick (a thinner almond butter I used didn’t need this), and 3) no cocoa nibs, because chocolate is tastier.


  • 1 cup almond butter (one whole jar)
  • ¼ cup (1/8 for a milder flavour) Natvia (stevia with erythritol)
  • 2 eggs, whisked, added individually (depending on the texture)
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk
  • 1/4 cup collagen peptides
  • 2 tablespoons cocoa powder
  • 1 tablespoon tapioca flour
  • 1 tablespoon coconut flour
  • 1 tablespoon ground chia seed
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/3 cup dark chocolate chips


Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper.

In a large bowl, mix together almond butter, sweetener, egg, vanilla extract, and almond milk until well combined. Add the second egg if it’s not mixing due to using a heavy textured almond butter.

Combine the dry ingredients in a separate bowl (collagen, cocoa powder, tapioca and coconut flour, ground chia and flax seeds, baking soda, and salt).

Mix the dry ingredients into the wet gradually, combing well. Fold in chocolate chips, leaving a few to sprinkle on top once formed if desired.

Scoop out individual cookies from the mix with a dessert spoon, roughly making each cookie 2 tablespoons in size. With wet hands, form into round balls. Gentle press each ball to make a cookie shape. Top with a few remaining chocolate chips, aiming to have the chocolate evenly distributed in the mix.

This dough will create about 13-15 cookies.

Place baking sheet into the oven and bake for 10-12 minutes. When done, leave to cool before removing from the baking sheet. Enjoy!

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