These discretely healthy Collagen Protein Cookies are sweet, chewy, and can be made as chocolate chip or sugar cookies. Protein-packed with 12 grams of protein per cookie, these tasty treats are naturally gluten-free, and can easily be made dairy-free and paleo.
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I'm a sugar cookie gal. My husband favors chocolate chip. This versatile collagen cookie recipe is adored by both of us because it can be used to easily make delicious protein cookies in a variety of flavors with a few simple tweaks. With 12 grams of collagen protein per cookie, it is hard not to enjoy two (or three). The cookies won't derail your nutrition, and make it easier to reach your daily protein goals.
If you are looking for other irresistible, high-protein treats, try this Protein Pumpkin Bread, these Protein Ice Cream Bars, and these Peanut Butter Chia Protein Balls.
What I Love about these Collagen Protein Cookies
These collagen cookies are easy to make and so delicious. Here is why I love them:
- Protein-Packed - Each cookie contains 12 grams of protein with only 5 grams of net carbs, for the perfect sweet treat that won't derail your goals.
- Customizable - By changing the sugar used and types of mix-in's, you can make a variety of protein cookie flavors.
- Sweet & Tasty - These chewy cookies are impossibly delicious, discretely healthy, and kid-friendly!
Ingredient Notes & Possible Substitutions
Unsalted Butter
I generally use high-quality European-style butter from grass-fed cows (Kerrygold or similar) in baking. It always seems to taste better. For a dairy-free and paleo option, you can use softened Miyokos Plant Butter. I don't recommend using coconut oil in this recipe. If using unsalted butter, use a pinch more salt in the cookie dough (start with ¼ teaspoon and adjust if needed).
Coconut Sugar
You can substitute brown sugar or white granulated sugar in this recipe. I will use organic white granulated sugar when making the sugar cookie version (although coconut sugar will also work, the cookies will just be darker), and coconut sugar or brown sugar when making the chocolate chip protein cookies. Do not use a liquid sweetener.
Egg
I haven't tested any egg substitutes in this recipe. Collagen is a little tricky to work with, so I recommend limiting substitutions in this recipe for best results.
Almond Flour
I purchase blanched ultra-fine almond flour from Costco, and this is what I use in all my baking recipes that call for it. It is of great quality and inexpensive. I don't recommend substituting another flour for almond flour.
Collagen Powder
I used Unflavored Vital Proteins Collagen Protein Powder (I also buy this from Costco). Any type of unflavored collagen protein will work. I don't recommend substituting collagen for another type of protein powder. Other protein powders absorb more moisture and will produce a dry dough. You would have to reduce the protein powder by at least half to make the recipe work, and you will not achieve the same chewy texture or amount of protein without using collagen.
Mix-In's
Depending on the flavor of cookie you are trying to achieve, you can use a variety of mix-in's (see Recipe Variations). Chocolate chips (I used a combination of mini and regular chocolate chips), sprinkles, chopped nuts, or flavored chips (like peanut butter or white chocolate) will all work.
How to Make This Recipe Paleo
These cookies can easily be made paleo by substituting a paleo-friendly dairy-free butter, using coconut sugar, and selecting paleo-friendly chocolate chips.
I tested both paleo ingredients and conventional ingredients in this recipe, and both options work well.
I don't recommend using coconut oil in place of butter. I like using Miyokos European-Style Plant Butter, which is available at most grocery stores and tastes similar to butter.
How to Make Collagen Protein Cookies
These one-bowl cookies are simple to make with minimal cleanup. Whether making chocolate chip or sugar cookies, the beginning of the process is the same. Here is how to do it:
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Place the softened butter and coconut sugar (or white sugar for sugar cookies) in a large mixing bowl. Cream the butter with the sugar using a handheld electric mixer until it appears crumbly.
- Add the remaining ingredients (except the chocolate chips or sprinkles) to the bowl with the sugar and butter. Mix together with the mixer until well incorporated. As the dough starts to form, you can switch to using a rubber spatula to make it easier to mix (the collagen makes it sticky). Avoid overmixing. Choose which type of cookies you want to make and follow the remaining instructions below.
To Make Chocolate Chip Protein Cookies
To make chocolate chip cookies, I recommend using brown sugar or coconut sugar in the recipe to give the cookies a darker color and a caramel-y flavor.
- After mixing the dough, fold in ½ cup of chocolate chips using a rubber spatula until evenly distributed. I used a combination of mini and regular chocolate chips, but any variety will work.
- Use a 1-ounce cookie scoop to divide the dough into 15 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving about 1 inch between each cookie. Do not flatten.
- Place the cookies in the oven and bake for 7-10 minutes (8 minutes was perfect for my oven), or until the cookies have flattened out and the edges are firm. Remove from the oven and allow them to set on the cookie sheet for about 10 minutes before enjoying. The cookies will be really soft once they are taken from the oven, but they will become chewy with crispy edges once set.
To Make Sugar Protein Cookies
For classic sugar cookies, I use granulated white sugar to give them a lighter color (but coconut or brown sugar will also work).
- Use a 1-ounce cookie scoop to divide the dough into 15 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving about 1 inch between each cookie. Do not flatten.
- Pour the sprinkles onto a plate. Roll the tops of the cookie dough balls in the sprinkles, and then place them back on the lined baking sheet, sprinkle-side up.
- Place the cookies in the oven and bake for 7-10 minutes (8 minutes was perfect for my oven), or until the cookies have flattened out and the edges are firm. Remove from the oven and allow them to set on the cookie sheet for about 10 minutes before enjoying. The cookies will be really soft once they are taken from the oven, but they will become chewy with crispy edges once set.
Recipe Variations
The base of this recipe is versatile and can be used to make a variety of protein cookies. Here are some ideas:
- White Chocolate Macadamia Nut - Instead of chocolate chips, try mixing in ¼ cup of chopped macadamia nuts and ¼ cup of white chocolate chips. White, brown or coconut sugar can be used.
- Snickerdoodle - Use white sugar, and add ½ teaspoon of cinnamon to the dough. Roll the formed cookies in a mixture of 2 tablespoon granulated sugar and 1 teaspoon of cinnamon.
- M&M - Mix in ½ cup of candy coated chocolates (I like Unreal Milk Chocolate Gems).
- Halloween Candy - Chop up ½ cup of your favorite chocolate halloween candies and use that instead of chocolate chips.
Storage
Store cooled cookies in an airtight container or plastic bag at room temperature for up to one week. They will be safe to eat for longer but may become a little stale.
Freezing Cookies
For longer storage, you can freeze these collagen protein cookies by placing the cooled cookies in an airtight freezer bag. Simply remove from the freezer and thaw at room temperature for a couple hours before enjoying. When stored properly, frozen cookies will last about 1-2 months in the freezer.
You can make the cookie dough and freeze it for freshly baked collagen cookies anytime! To do so, form the cookie dough into balls, and freeze on a baking sheet for about 20 minutes. Once partially frozen, transfer the cookie dough balls to an airtight container or a resealable freezer bag and freeze for up to 1 month. You can use parchment paper to separate the cookies so that they do not stick together.
To bake, remove the cookie dough from the freezer and bake on a parchment paper lined baking sheet for about 9-10 minutes at 350 F, or until edges are firm and cookies
Troubleshooting
On the baking difficultly scale, this recipe is fairly easy and hard to mess up. Just in case, here are a few possible problems and some simple solutions:
Hard cookies are usually a result of overbaking. These cookies should be chewy with crispy edges. When baking, look for firm, formed edges, and fully flatten cookies. You can slightly undercook (allowing them to set on the pan once removed from the oven) for softer cookies.
Consider your elevation when baking. I also always use an internal oven thermometer to ensure my oven is holding the correct temp.
Make sure, whether using butter or dairy-free butter, that it is softened not liquid. Liquid fats are not the best choice for this recipe because the almond flour does not absorb moisture as well as traditional flour.
Dietitian Notes
- Each cookie contains 12 grams of protein, 1 gram of fiber, and only 5 grams of net carbs for the perfect healthy sweet treat.
- Collagen is an important type of protein that is lacking in most modern diets. Collagen makes up a significant portion of our skin, joints and other soft tissues. Including collagen can support the health and repair of these soft tissues.
Recipe Tips
- Be sure to use softened butter, or softened dairy-free butter, not melted!
- Limit substitutions of the base ingredients in the recipe (see Ingredient Notes & Possible Substitutions) for the best, most consistent results.
- Using a 1-ounce cookie scoop to measure the dough yields 15 perfect cookies. If you do not have a cookie scoop, you can measure about 2 tablespoon of dough per cookie.
- If you prefer softer cookies, aim to slightly underbake (usually baking for about 7-8 minutes). If underbaking, allow the cookies to set completely on the baking sheet once they have been removed from the oven, usually at least 10 minutes.
Try These Other Great Treats
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📖 Recipe
Collagen Protein Cookies
Equipment
- Mixing bowl
- Handheld electric mixer
- Rubber Spatula
- 1-ounce cookie scoop
- Parchment paper
- Baking sheet
Ingredients
- ½ cup Slated butter, softened use Miyokos European Style Plant Butter for paleo/dairy-free
- ½ cup Coconut sugar or granulated white sugar for sugar cookies (80 grams but weight will vary based on the type of sugar used)
- 1 Large egg
- 2 teaspoon Vanilla extract
- 1 cup Blanched almond flour, lightly packed (140 g)
- ⅔ cup Collagen protein powder (60 g)
- ¼ teaspoon Sea salt or to taste
- ¼ teaspoon Baking soda
- ½ cup Chocolate chips (mini, regular, or a combination) or 2 tablespoon sprinkles - optional
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Place the softened butter and coconut sugar (or white sugar) in a large mixing bowl. Cream the butter with the sugar using a handheld electric mixer until it appears crumbly.
- Add the remaining ingredients (except the chocolate chips or sprinkles) to the bowl with the sugar and butter. Mix together with the mixer until well incorporated. Avoid overmixing.
- Using a rubber spatula, fold in the chocolate chips (if using) to distribute. I save a small handful to press into the tops of the cookies once formed. If making sugar cookies, skip this step.
- Use a 1-ounce cookie scoop to divide the dough into 15 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving about 1 inch between each cookie. Do not flatten.
- If making sugar cookies, pour the sprinkles onto a plate. Roll the tops of the cookie dough balls in the sprinkles, and then place them back on the lined baking sheet, sprinkle-side up.
- Place the cookies in the oven and bake for 7-10 minutes (8 minutes was perfect for my oven), or until the cookies have flattened out and the edges are firm. Remove from the oven and allow them to set on the cookie sheet for about 10 minutes before enjoying. The cookies will be really soft once they are taken from the oven, but they will become chewy with crispy edges once set.
Phil says
I made this recipe and it turned out great but I did do some modifications. I had to change out the almond flour for gluten free flour and I added an extra egg. The cookies didn’t flatten out or spread, they just stayed in the ball shape but did puff up a little. All that being said they turned out really good and my daughter (who is very picky) loved them. I was able to make 24 cookies in a batch and per cookie it is so much cheaper than buying gluten/dairy free cookies from a store.
foodbornewellness.com says
Hi Phil, I haven't tried this recipe with gluten-free flour, so I am glad you got it to work with the modifications! So happy to hear you and your daughter enjoyed them. Store-bought anything when you have dietary restrictions is always so expensive (especially treats!). Learning to bake with alternative ingredients is so worth it. Thanks for trying this recipe!
MICHELLE says
HELLO! I'M SUPER EXCITED TO TRY YOUR RECIPES, ESPECIALLY THIS ONE! WHAT KETO SWEETENER WOULD WORKK BEST FOR THESE COOKIES? LOOKING FOR THAT CHEWY TEXTURE. THANKS SO MUCH!
foodbornewellness.com says
I haven't tested a keto sweetener in this recipe. I would recommend using one that measures 1:1 with regular sugar to get the sweetness and texture right. Baking time may be slightly different using a low glycemic sweetener (allulose usually takes a little less time, but erythritol may take a min or two longer) so watch your cookies closely. When baking with sugar, I will take them out when the edges look firm and the center still looks a little underdone (they will set on the pan) for a deliciously chewy cookie. Good luck and please share if you try a low carb sweetener that works well in this recipe!
K says
Chewy and delicious!