These chocolate-dipped, no-bake peanut butter collagen protein cookies the most delicious way to incorporate a collagen in your daily routine!
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.