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!

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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

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.

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.

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.

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

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