Chocolate chip cookies have to be one of my all time favorite treats. It doesn’t really matter the texture or size, I’m always down for a good CCC. I’ve made countless cookie recipes, and this version with collagen powder has been on my mind since I first came up with it over a year ago. I use my favorite Cold Brew collagen flavor and wow, okay, I could eat five of these! Obviously you can use whatever collagen you see fit – even unflavored – but I highly recommend a coffee flavor (that’s what gives my cookies the darker color) because you just can’t beat it.
I opted for coconut oil in this recipe because it felt like a better option than some of the dairy-free butters that are out there. With coconut oil you know exactly what you’re putting into the cookies, with no extra fillers. You will need your coconut oil to be solid for these cookies to turn out, so if your oil is liquid then you’ll need to chill it in the refrigerator until it’s solid. Then you’ll simply beat it with the sugars just like you would a traditional chocolate chip cookie recipe. The rest of the recipe is straightforward and nearly identical to my Dairy-Free Classic Chocolate Chip Cookies recipe (i.e. if you’ve made cookies before then you’ve totally got this).
The collagen powder keeps these cookies soft and tasting fresh for days. Seriously, I took a big bag of these to the hospital to have my baby, and I happily snacked on them for the few days after I gave birth. These cookies are so soft and delicious!
- 1/2 cup coconut oil, solid
- 3/4 cup coconut sugar
- 1 large egg, room temp
- 1/2 tsp vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 scoops or 1/4 cup collagen powder, (I used the Cold Brew flavor from Ancient Nutrition)
- 1 cup dairy-free chocolate chips
- Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
- In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg and then the vanilla; set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and collagen powder. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix until nearly combined. Stir in the chocolate chips, reserving 1/4 cup of chips to top the dough balls. Cover and chill the dough for 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop cookies 1.5 Tbsp in size and roll into smooth balls. Top each dough ball with extra chocolate chips* and bake, six at a time, at 350°F for 5-6 minutes.
- Allow cookies to cool on the baking sheet for 1-2 minutes and then gently move to a cooling rack.
- Store cooled leftovers in an airtight container at room temperature. Cookies will be softer the next day.
*feel free to add the extra chocolate chips pre or post-bake. I did both for my cookies, adding a couple of chips to each dough ball and then immediately after the cookies came out of the oven, pressing a couple more chips into the top of each cookie
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Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 159mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 3g
calculated nutrition information may not always be accurate