Collagen Protein Cookies
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.
Servings: 15 cookies
Calories: 157kcal
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.
Notes
Scroll up to see recipe tips, ingredient notes, and possible substitutions.
Nutrition information calculated without chocolate chips or sprinkles.
Nutrition
Serving: 1cookie | Calories: 157kcal | Carbohydrates: 6g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 205IU | Calcium: 19mg | Iron: 0.3mg
