These no-bake Peanut Butter Collagen Protein Cookies are the perfect way to get your daily collagen dose. Super easy to make, these delicious cookies are sugar-free, low-carb, keto, gluten-free, dairy-free, egg-free and flourless!
I am partnering with Pharmafreak for today’s recipe. All of the concepts, ideas, and visuals are my own.
Summer is in full swing and I really didn’t feel like turning on the oven for today’s recipe, so as a result, I present you with these delicious, super chewy, Reese-flavored collagen protein cookies.
Why collagen instead of whey this time?
I’m turning 36 this summer, that is why. My body is getting noisier than that old Jeep I used to own. It feels like all my joints have an opinion now and they’re arguing with each other as I walk around the house.
They say collagen has several health benefits, including relieving joint pain. Yes, please.
So I am giving it a go. You’ll see a lot more collagen protein recipes on my blog from now on, and I know I’m going to make a lot of people happy. You’re welcome, you noisy bastards! (Just playing)
How to Make Collagen Protein Cookies
- In a large mixing bowl, stir almond flour, coconut flour, collagen, and erythritol together until well incorporated.
- Add in the smooth peanut butter and almond milk and stir until thoroughly mixed.
- Line a large cookie sheet with parchment paper.
- Scoop about 2 tbsp cookie dough at a time and make about 16 balls using your hands. Place the balls on the lined cookie sheet.
- Flatten the balls using your hands or a fork.
- Transfer to the freezer for at least 4 hours, or until the cookies are frozen solid.
- Melt sugar-free dark chocolate with coconut oil in a small bowl in the microwave.
- Dip half the cookies into liquid dark chocolate, then place them on the lined cookie sheet.
- Refrigerate for at least 10 minutes.
- Important: These cookies need to be kept in the refrigerator (or freezer). They are not stable at room temperature.
For this recipe, I used SD Pharmaceutical’s Sport Collagen, which also contains BCAAs to help with muscle recovery. It is one of PharmaFreak’s newest products and you can buy it online here (not an affiliate link).
More Protein Cookie Recipes
- Peanut Butter Protein Cookies
- Pumpkin Spice Protein Cookies
- Oatmeal Raisin Protein Cookies
- Apple Pie Protein Cookies
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Peanut Butter Collagen Protein Cookies
These chocolate-dipped, no-bake peanut butter collagen protein cookies the most delicious way to incorporate a collagen in your daily routine!
- 1 1/2 cup almond flour (Extra fine)
- 2/3 cup coconut flour (Extra fine)
- 1/2 cup collagen (SD Pharmaceuticals Sport Collagen)
- 1/2 cup erythritol
- 1 cup peanut butter (Natural, smooth)
- 1/3 cup almond milk
- 1/2 cup sugar-free dark chocolate chips (*Or regular dark chocolate chips)
- 1 tbsp coconut oil
Dry Ingredients. In a large mixing bowl, combine 1 1/2 cup almond flour, 2/3 cup coconut flour, 1/2 cup collagen, and 1/2 cup erythritol. Stir until well combined.
Wet Ingredients. Stir in the 1 cup peanut butter and the 1/3 cup almond milk. Mix until the mixture turns into a hard ball of dough. Using your hands for this step will make things easier.
Line a large baking sheet with parchment paper.
Making the Cookies. Scoop 2 tbsp of cookie dough at a time and roll in 16-18 balls. Place the balls on the lined cookie sheet, keeping about an inch of distance between each ball. Carefully flatten each ball using a fork.
Freeze for at least 4 hours, or until frozen solid.
Chocolate Coating. Melt 1/2 cup dark chocolate with 1 tbsp coconut oil in a small bowl in the microwave. Will between 60 to 90 seconds. Stir occasionally. When the chocolate is entirely melted, dip half of each frozen cookie into it, then place them back on the lined cookie sheet.
Refrigerate for 10 minutes, then enjoy.
Storage Instructions. These cookies are not stable at room temperature. They need to be kept refrigerated or frozen. (Up to 7 days in the fridge and 3 months in the freezer, in an airtight container.)
Nutrition information was calculated using only 1/4 cup sugar-free dark chocolate, as it is the amount that ended up “sticking” to the cookies. You may keep the remaining chocolate for a future recipe.
Chocolate Coating is optional. The amount of carbs contained in this recipe would be 9 instead of 10 without the chocolate chips.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!
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