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Peanut Butter Chocolate Chip Collagen Cookies (Keto)

PB Chocolate Chip Cookies


Indulge in these keto-friendly Peanut Butter Chocolate Chip Collagen Cookies, perfect for a low-carb lifestyle! Made with Vital Proteins Collagen Peptides, almond flour, monk fruit sweetener, and peanut butter, these soft and chewy cookies are packed with protein and free from added sugars. Easy to make and deliciously satisfying, they’re an ideal snack or dessert for keto enthusiasts looking for a guilt-free treat. Enjoy the rich flavor of peanut butter and chocolate chips in every bite.

Cooking Method
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Cooking Temp 350  °F
Servings 18
Best Season Suitable throughout the year
Ingredients
    Dry Ingredients
  • 1/3 cup Vital Proteins Collagen Peptides Powder
  • 3/4 cup almond flour
  • 1/2 cup Monk Fruit sweetener
  • 1/2 tsp pink salt
  • 1/2 cup peanut butter powder
  • 1/2 tsp baking soda
  • 1/2 tsp Stevia extract
  • 1/3 cup Keto chocolate chips (optional)
    • Wet Ingredients
  • 2 large eggs
  • 1/2 cup Califia almond milk (or other unsweetened almond milk)
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter (smooth or crunchy as preferred)
Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the collagen peptides powder, almond flour, monk fruit sweetener, pink salt, peanut butter powder, baking soda, and Stevia extract. If using, add the keto chocolate chips and stir to combine.
  3. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and peanut butter until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix until a dough forms. The dough should be thick but pliable. If it’s too dry, add a little more almond milk, one tablespoon at a time.
  5. Portion the dough onto the prepared baking sheet with a spoon. Flatten each scoop slightly with the back of the spoon or your hands.
  6. Bake in the preheated oven for 9-11 minutes, or until the edges are golden. The cookies will still be soft but will firm up as they cool.
  7. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.
Nutrition Facts

Servings 18

Amount Per Serving
Calories 85kcal
% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Cholesterol 15mg5%
Sodium 80mg4%
Potassium 60mg2%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 0.5g
Protein 5g10%
Vitamin A 5 IU
Calcium 20 mg
Iron 0.5 mg
Vitamin D 0.2 IU
Folate 5 mcg
Phosphorus 15 mg
Iodine 0.5 mcg
Magnesium 8 mg
Selenium 1 mcg
Chloride 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1/4 cup water can be substituted for 1/2 cup almond milk.

Read it online: https://cleanketokitchen.com/recipe/peanut-butter-chocolate-chip-collagen-cookies-keto/