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Easy Snickerdoodle Collagen Cookies (Sugar-Free)

These Easy Snickerdoodle Collagen Cookies are sugar-free and make the perfect addition to any breakfast or snack spread. If you’re looking for a tasty protein boost, this is it!

keto snickerdoodle cookies on a plate

This post is sponsored by Primal Kitchen. All opinions are my own.

This post contains affiliate links. Please read my full disclosure here.

If you’ve had trouble baking with collagen peptides in the past, you are going to love this recipe. It pairs wonderfully and adds great flavor.

I’m always looking for something to add to my breakfast routine to mix it up. I’m also usually in need of a good post workout snack I can grab and eat on-the-go. These cookies are perfect.

butter, lemon, vanilla extract, and a raw egg in separate glass bowls
almond flour, sweetener, baking soda, and collagen in separate glass bowls on a flat surface

Cookie Texture and Taste

These cookies are soft at the center and crisp along the edges. A lot of collagen and protein cookies get a bad wrap. A lot of times for good reason. Baked protein goods are often dry, chalky, and not something I look forward to eating. These aren’t that. The texture will shock you!

What Type of Collagen to Use

I like to use the Collagen Peptides and the Snickerdoodle Collagen Fuel Drink Mix from Primal Kitchen. The Snickerdoodle flavor tastes amazing and works great for baking!

The collagen is sugar-free, keto-friendly, and paleo. It also has no dairy, soy, or whey. Collagen supports nails, skin, and hair. It’s also loaded with protein. Each of these cookies pack 11 grams of protein, making them great for post-workout fuel, an add-on for breakfast, or an afternoon treat.

Primal Kitchen Snickerdoodle collagen

I use the unflavored peptides daily in smoothies. It will work in this recipe as well, but since it’s unflavored you can expect the cookies to lack flavor unless you add additional flavor.

person holding a scoop of Primal Kitchen Snickerdoodle collagen

How to Make Collagen Cookies

  1. Preheat oven to 325 degrees.
  2. Cream butter and sweetener in a mixing bowl.
  3. Add egg, vanilla, and lemon juice. Use the mixer and blend.
  4. Add in almond flour, collagen peptides, baking soda, and salt. Beat.
  5. Line a sheet pan or cookie sheet with a silicone baking mat.
  6. Roll the dough into 6 balls or use a cookie scoop.
  7. Bake.
collage photo showing how to cream butter and sweetener for keto snickerdoodle cookies

What Sweetener to Use

I like to use granular monkfruit sweetener Monkfruit is zero calorie, zero carb, and is made without the use of artificial sweeteners. It measures 1:1 like refined table sugar, which makes it easy to convert in recipes.

keto snickerdoodle cookie dough in a glass bowl

Why Lemon Juice and Baking Soda Are Used

When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool. The cookies will not taste like lemon at all.

You cannot substitute baking powder for baking soda. You can omit the lemon juice, but the cookies will not be as soft and chewy.

raw snickerdoodle cookies on a cookie sheet

How to Work With the Cookie Dough

This cookie dough is going to be different from your average cookie recipe. It’s going to be very sticky. Use wet hands and that will make it much easier to work with.

Baking Tips

Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.

Once the bottom of the cookies begin to turn dark brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.

Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 

Cooling is Important

The longer the cookies cool, the firmer they will be. Patience is crucial. I let these cool in a cooling rack for at least 30 minutes so they could firm up.

How to Store

Store these tightly sealed in the fridge (up to a week) or sealed on the counter for 3 days.

keto snickerdoodle cookies on a plate

Additional Toppings/Add-in Ideas

If you want to make these like a traditional snickerdoodle, combine a teaspoon of granulated sweetener and a teaspoon of cinnamon in a bowl. Sprinkle it over the cookies when they are fresh out of the oven and before they cool.

  • Walnuts
  • Pecans
  • Macadamia Nuts
  • Sea Salt
  • Peanut Butter
person holding keto snickerdoodle cookie

Freezer Tips

You can freeze the cookies after baking and you can also freeze the dough. Defrost the dough in the refrigerator prior to baking.

More Cookie Recipes

Keto Low Carb Peanut Butter Cookies
Keto Low Carb Sugar Cookies
Keto Low Carb Ginger Snaps
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Pumpkin Cookies
Keto Low Carb Double Chocolate Chip Cookies
Keto Peanut Butter Cup Cookies

keto snickerdoodle cookies on a plate
Print Pin
5 from 4 votes

Easy Snickerdoodle Collagen Cookies

These Easy Snickerdoodle Collagen Cookies are sugar-free and make the perfect addition to any breakfast or snack spread. If you're looking for a tasty protein boost, this is it!
Save this recipe here.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword collagen cookie, protein cookie, snickerdoodle protein cookie
Prep Time 10 minutes
Cook Time 12 minutes
cooling 35 minutes
Total Time 57 minutes
Servings 6 large cookies
Calories 227kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees.
  • Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
  • Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
  • Add in the almond flour, collagen peptides, baking soda, and salt. Beat. The mixture will look sticky and wet.
  • Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
  • Since the dough is really sticky, use wet hands and roll the dough into 6 balls or use a cookie scoop. Making 6 cookies uses 1 1/2 -2 tablespoons of dough and will result in large cookies. Keep this in mind and space out the cookies on your cookie sheet. You can also make them smaller.
  • Shape the cookies and flatten the top with your hands or with a spoon.
  • Bake for 10-15 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don’t want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
  • Remove the cookies and cool on the silicone baking mat and cookie sheet for 15 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
  • Cool on the cooling rack for 20-30 minutes before serving. I wait 30 minutes.

Notes

  • The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
  • You can substitute coconut oil for butter. It will impact the texture and flavor.
  • You can use any flavor of collagen you wish.
  • Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
  • Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
  • Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
  •  
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 227kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Recipe Rating




Kalera

Saturday 23rd of January 2021

These cookies were moist and so delicious! Thank you for providing directions that are concise and easy to follow.

staysnatched

Monday 25th of January 2021

You're welcome. I'm glad you found them helpful.

Carrie

Friday 27th of November 2020

Another home run. Just like all your recipes, this is easy to follow and so. dang. delicious. Thank you so much for helping me enjoy the holidays with my kids and stay true to my goals.

staysnatched

Friday 27th of November 2020

Yay! I love to hear this. I'm glad you enjoyed them.

Shunta

Sunday 8th of November 2020

SO soft in the middle + packed with protein. This recipe was simple to follow, thorough in explaining exactly why certain ingredients mattered and it turned out exactly as stated! So simple and so good! Give these a try today!

staysnatched

Tuesday 10th of November 2020

Yay! I'm so glad they worked out.

Lola Osinkolu | Chef Lola's Kitchen

Monday 12th of October 2020

Post-workout snacks are such an important thing! Surely saving this one!

staysnatched

Monday 12th of October 2020

I'm so glad you enjoyed them.