Chocolate chip collagen cookies

These no bake fat bomb chocolate chip collagen cookies are a wonderful on-the-go nutritious snack, filled with whole food ingredients. Easily customisable, loaded with good fats and totally scrumptious. 

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We are always looking for easy and delicious snacks that double as nourishing food with long-lasting fuel. Snacks that are well rounded. Snacks that I’m happy for the kids to eat as much of as they please.

Snacks with benefits. You know? 

How do we do that? Fats! Lots and lots of wonderful fats.

I mingled the idea of a snack high is good fats with the idea that we all love more cookies in our lives and so was born these fat bomb chocolate chip collagen cookies (or slice). 

The result was these soft and almost fluffy and fudgy collagen cookies that are totally customisable and very delicious and have options for grain, gluten, nut and dairy free cookies. Chocolate chip collagen cookies

Chocolate chip collagen cookiesINGREDIENT LIST

  • Rolled oats OR shredded coconut. Oats are such an affordable ingredient and always make a cookie feel like a cookie. You can get gluten free oats if you need (like these here) If you’re after a grain free version then you can use shredded coconut and turn these into a slice recipe. 
  • Collagen. I always choose a grass fed collagen that is preferably from Australia (where I live). This one here is fantastic. You could also substitute for any plain protein powder you like.  
  • Cashew butter or any nut butter. Cashew butter is the best choice for 2 reasons. It tastes amazing. It is nice and thick- meaning a firmer no bake cookie dough that is easier to work with. You can use ANY nut butter though. For a nut-free option I use tahini. I love adding tahini into basically everything, and its wonderful to create a few more nut-free recipes. Tahini is sesame seed paste and has a mild and nutty flavour, but note that with tahini you’ll need to make this into a slice recipe instead (as the batter will be too runny for cookies). 
  • Ghee adds an almost light and fluffy texture to our chocolate chip collagen cookies, and is appropriate for many people who cannot tolerate dairy. Ghee is clarified butter (butter that has had the milk solid removed via heat) and is an Ayurvedic wonder food, loaded full of fat soluble vitamins. 
  • Raw cacao powder is filled with wonderful minerals and is my most favourite ingredient ever. I just add it into everything I can because chocolate. 
  • Hemp seeds can be found at most health food stores and supermarkets these days. They’re loaded with a balance of omega fatty acids, are a complete protein and a source of fat soluble vitamin E. They’re such an easy thing to add into sweet or savoury recipes and I love them. 
  • Raw honey adds just a touch of sweetness to balance out the fats and savoury notes. You can sub for maple syrup if you prefer. 
  • Cinnamon, salt and optional vanilla. Flavour, of course!
  • Chocolate chips or cacao nibs. Use whatever you like but I prefer to use a dark chocolate chips. You do you though. 
  • Customisable ingredients– add whatever you like! You can add chopped nuts (macadamia and roast hazelnuts have been great in my recipe tests)

If you love these chocolate chip collagen cookies then you will also love;

Thanks for stopping by. If you made this recipe I’d love to hear your feedback. Your reviews and comments help others find this recipe, and I love reading them too. 

Chocolate chip collagen cookies

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Chocolate chip collagen cookies

Chocolate chip collagen cookies

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  • Author: Jade Woodd
  • Prep Time: 10 mins
  • Cook Time: 1 hour to set
  • Total Time: 0 hours
  • Yield: 12 1x
  • Category: Dessert/snacks
  • Method: No bake
  • Cuisine: Australian
  • Diet: Gluten Free

Description

These no bake fat bomb chocolate chip collagen cookies are a wonderful on-the-go nutritious snack, filled with whole food ingredients. Easily customisable, loaded with good fats and totally scrumptious.


Ingredients

Scale
  • 1/2 cup rolled oats or 1 cup shredded coconut (70g; *see notes)
  • 1/2 cup hemp hearts (75g)
  • 1/4 cup (55g) raw cacao powder
  • 1/2 cup (75g) collagen
  • 1/2 cup (140g) roast cashew butter (see notes for nut free option)
  • 1/2 cup  ghee (120g) (or coconut oil 110g)
  • 12 Tbsp raw honey or maple syrup
  • 1/2 tsp cinnamon
  • 1 tsp vanilla- optional but yum
  • Pinch salt
  • 70g chocolate chips
  • Optional add ins: bee pollen, nuts, maca, medicinal mushrooms…

Instructions

  1. Add all ingredients (including any optional additions) except chocolate to a food processor and process until it’s smooth and uniform. The ghee or coconut oil should be in its solid state- in you live in a warmer climate then you will need to refrigerate the dough so that it can firm up before the next step.
  2. Chop up 50g of the chocolate, then fold through the dough. Use your hands to make cookies (you can choose the size), press in nuts into the top if you like. The mixture will be very soft- this is normal. Set in the freezer for 1 hour+.
  3. Remove cookies from the freezer, then immediately melt remaining chocolate and drizzle on cookies.
  4. Store in the fridge in an airtight container (or the freezer). As the cookies have lots of unbaked fats in there they will need to be refrigerated to stay firm (unless the weather is cold).

Notes

  • If doing the shredded coconut version I recommend turning this into a slice for ease, OR you can chill the dough for 4 hours before rolling into balls. You could also add in extra cacao powder to thicken the dough to make it firm enough to roll into balls.
  • If making a nut free option you can swap for hulled tahini. Note that the dough won’t be as thick, and its easier to pour the batter into a small, lined tin and set into a slab. Once set, cut into bars.
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