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!
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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.
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.
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.
How to Make Collagen Cookies
- Preheat oven to 325 degrees.
- Cream butter and sweetener in a mixing bowl.
- Add egg, vanilla, and lemon juice. Use the mixer and blend.
- Add in almond flour, collagen peptides, baking soda, and salt. Beat.
- Line a sheet pan or cookie sheet with a silicone baking mat.
- Roll the dough into 6 balls or use a cookie scoop.
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.
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.
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.
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.
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.
- Macadamia Nuts
- Sea Salt
- Peanut Butter
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
Easy Snickerdoodle Collagen Cookies
- 1/3 cup zero calorie sweetener
- 4 tablespoons unsalted butter softened
- 1 egg
- 1 teaspoon vanilla
- 1/8 teaspoon fresh lemon juice
- 1 cup blanched almond flour
- 3 1/2 scoops Primal Kitchen Snickerdoodle Collagen Fuel The weight is 56 grams. Use a food scale if neccessary.
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 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.
- 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.