Chocolate Collagen Cookies (Paleo, Nut Free)
These chocolate collagen cookies are a fantastic low carb treat, made with creamy sunflower seed butter, collagen peptides, and just the right touch of coconut sugar for sweetness. They boast a deep chocolate flavor, crisp edges, and a delightfully soft, gooey center. This paleo-friendly cookie recipe is gluten free, nut free, and can easily be adapted to a keto lifestyle.
I realized my blog needed more paleo chocolate cookie recipes—not to be confused with chocolate chip cookies, of course, because those I already have plenty of! So, I whipped up these double chocolate collagen cookies to fill that gap!
They’re completely flourless, relying on collagen peptides, sunflower seed butter, and cocoa powder for amazing flavor and texture. And honestly? They’re the perfect cookie: crispy on the outside, wonderfully gooey inside.
My whole family can’t get enough of them—often gone in a single sitting!
Why You’ll Love these Chocolate Collage Cookies
- paleo friendly – made simply with clean, minimally processed ingredients
- flourless – gluten and grain free for easy digestion
- keto friendly – a low carb cookie option that fits a keto lifestyle
- nut free – uses sunflower seed butter instead of almond flour, safe for nut allergies
- easy to make – just mix everything in one bowl, scoop, and bake without chilling the dough!
Ingredients
You only need a handful of ingredients—less than ten—to whip up these healthy chocolate collagen cookies. Here’s what you’ll want on hand:
- sunflower seed butter (feel free to swap with your favorite creamy nut butter)
- egg (no tested egg substitutes yet)
- vanilla extract
- collagen peptides (any flavor works great)
- coconut sugar (or monk fruit for a keto swap)
- cocoa powder
- baking soda
- salt
- dark chocolate chips
To keep these cookies nut free, I used sunflower seed butter—I’m a fan of unsweetened Sunbutter—but if you don’t need to avoid nuts, almond, cashew, or peanut butter will work just fine.
The collagen is a star player here. I reach for Vital Proteins unflavored collagen, but chocolate-flavored collagen works beautifully for an extra chocolate punch.
These cookies get their sweetness from coconut sugar. If you want to tweak it, any granulated sweetener like monk fruit is a solid keto-friendly switch.
How to Make Chocolate Collagen Cookies
This recipe couldn’t be easier—only one bowl to clean and you’ll have cookies in under 30 minutes. Here’s the step-by-step:
- First, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix all the wet ingredients together. Add in the dry ingredients, except the chocolate chips, and stir until fully combined. Finally, gently fold in the chocolate chips.
- Scoop out the cookie dough onto the prepared baking sheet. Aim for rounded tablespoons, which should make about a dozen cookies.
- Bake the cookies at 350°F for 12 to 14 minutes until the edges are set.
- Let the cookies cool for a few minutes right on the baking sheet before moving them to a wire rack to finish cooling.
Tips and Tricks
- The dough looks pretty oily, but trust me—it bakes into wonderful cookies. The oil is part of what gives them that fantastic crispy outside and gooey inside.
- Want perfectly round cookies? Take them out after about 8 minutes of baking. Use a spatula to gently reshape each cookie into a circle, then pop them back in the oven for 4 to 6 more minutes.
- Sprinkle a pinch of flaked sea salt on the cookies right after they come out of the oven. It really amps up the chocolate flavor and looks so pretty too.
Storage
These cookies keep well at room temp for a few days, store nicely in the fridge for up to a week, and freeze beautifully for up to a month. Just pop them in an airtight container or bag to keep them fresh.
Personally, I love grabbing one straight from the freezer—it tastes like fresh baked magic every time!
FAQ
Can I use any type of collagen?
Absolutely! This recipe works well with any flavor or brand of collagen peptides you have on hand.
Is there an egg substitute?
I haven’t tested this recipe with an egg substitute yet. If you try experimenting, I’d love to hear how it turns out in the comments below.
Flourless, paleo-friendly chocolate collagen cookies made with sunflower seed butter, collagen peptides, and coconut sugar for a low carb, nut free treat with a crispy outside and gooey center.
- Total Time: 22-24 minutes
- Yield: 12 cookies 1x
Ingredients
- ½ cup sunflower seed butter (unsweetened, salted)
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup collagen peptides (any flavor)
- ¼ cup coconut sugar (or monk fruit for keto substitute)
- 3 Tbsp cocoa powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, blend sunflower seed butter, egg, and vanilla extract until smooth.
- Add collagen peptides, coconut sugar, cocoa powder, baking soda, and salt to the wet ingredients. Mix until fully combined.
- Gently fold in the dark chocolate chips.
- Scoop the dough onto the prepared baking sheet using about one tablespoon per cookie (makes approximately 12 cookies).
- Bake for 12 to 14 minutes at 350°F until edges are set.
- Remove from oven and let cookies sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
The dough looks oily, but this is normal and helps achieve the crispy outside and gooey inside texture. If too oily, lightly dab with a paper towel before baking., For perfectly round cookies, remove from oven after 8 minutes, gently reshape with a spatula, then bake an additional 4-6 minutes., Sprinkle flaked sea salt on cookies after baking to enhance chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert, Cookies
- Cuisine: Paleo, Keto, Nut-free
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 120 calories per cookie (estimate)
- Fat: 9g per cookie (from sunflower seed butter and chocolate chips)
- Carbohydrates: 7g per cookie (using coconut sugar)
- Protein: 6g per cookie (estimated from collagen and egg)
