Easy Collagen Cookies with Peanut Butter and Chocolate (Flourless)

These 7-ingredient Collagen Peanut Butter Cookies are flourless, delicious, and packed with collagen! A quick, healthy “beauty snack” ready in 15 minutes. Perfect for gluten-free meal prep! 

This post contains affiliate links. Savory Spin earns a small commission from linked products.
Please read our disclosure policy for more information.

Some days call for a warm, scrumptious cookie you can whip up in one bowl and feel good about enjoying. These collagen cookies are ever so slightly crisp on the outside and gooey on the inside.

They’re rich and peanut-buttery, dotted with melty chocolate chips, and made with 7 simple pantry ingredients, including a couple scoops of collagen peptides blended right in. No fancy equipment, no chilling time, and no complicated steps. Just mix, scoop, and bake.

Why This Recipe Works

• One-bowl and fuss-free (because fewer dishes = happiness)
• Soft, chewy texture with lightly crisp edges
• Made without flour—just oats for structure
• A delicious way to use collagen peptides in baking
• Perfect for meal-prepping for a dessert or a snack

These cookies don’t taste “healthy.” Much like these Pistachio Cookies, they taste like cookies—the kind you go back for seconds of. Recently, I have been making a couple of batches of these cookies every week.

Ingredients You’ll Need

There are only 7 ingredients you need to make these cookies. And, you probably have all of these in your pantry right now:

• Peanut Butter: I prefer chunky as the pieces of peanuts add to the texture of these cookies. However, I have also used creamy PB to make a smoother cookie.
  
• Eggs: These are a binder as well as add to the overall protein content of these collagen cookies. I have tried making these with egg substitutes like flax eggs, and the texture just isn’t right. 
  
• Collagen: Unflavored works best as it doesn’t compete with the PB and chocolate flavors. The collagen I use is also dairy-free and linked here.
  
• Rolled Oats: Use certified gluten-free oats if you have a gluten sensitivity. They are also the only oats in my pantry.
  
• Brown Sugar: This gives the cookies that classic, caramelized taste. Granulated white sugar, coconut sugar, or cane sugar can also be used. I have also made batches of these cookies with monkfruit sweetener for my guy and my mom, who are watching their refined sugar intake. I would not use a liquid sweetener like maple syrup or honey, as they alter the texture of this cookie immensely.
  
• Vanilla Extract: Never skip the vanilla—it adds aroma and flavor to these treats!
  
• Chocolate Chips: Measure these with your heart, my friends! I usually use dairy-free semi-sweet chocolate chips. But dark chocolate and sugar-free chocolate chips are good substitutions, too

Step-by-Step Instructions

1. Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
2. The One-Bowl Mix: In a large bowl, whisk the peanut butter, eggs, brown sugar, and vanilla until smooth. 
3. Fold in the “Power”: Then add in the dry ingredients: the collagen and oats. Stir until well combined, then fold in your chocolate chips.
4. Scoop & Bake: Drop spoonfuls of the cookie mixture onto your prepared sheet. These don’t spread much, so you can keep them relatively close.
5. The Bake: Bake for 13–15 minutes. 

My Recipe Tips: 

When these come out of the oven, they will look very soft. Do not overbake them! Let them sit on the hot baking sheet for 10 minutes to “set.” This is the secret to a fudgy center rather than a dry cookie. 

And, as hard as it may be, try to wait until they cool down (somewhat close to room temperature). I made a batch of these this morning and grabbed one to try, and it fell apart on me. It also isn’t as sweet when it first comes out of the oven.

Serve these with some sprinkles of flaky sea salt for even more flavor.

Baking with Collagen Peptides

Collagen peptides blend seamlessly into cookie dough and don’t affect flavor, making them easy to add to everyday baking. In this recipe, they help boost the protein content while keeping the cookies tender and satisfying. If you want to read more about baking with collagen peptides, check out this article.

Storage and Prep

These cookies are a meal-prepper’s dream. They actually get even chewier the next day!

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Keep them in the fridge for up to a week for a cold, fudge-like snack.
• Freezer: freeze baked cookies for up to 2 months. Just thaw one out for 20 minutes at least. Toast these in an air fryer for extra gooeyness.

Final Thoughts

Lately, my morning routine has included a scoop of collagen in my coffee. I have been trying to up my collagen intake as I am trying to recover from a shoulder issue. Not sure if it will help, but I have been trying to add collagen to everything, from chia pudding to baked treats. That’s how these Collagen Cookies with Peanut Butter and Chocolate were born!

They are thick, delicious, flourless, and packed with collagen! 

These collagen cookies are proof that simple ingredients can still create something deeply comforting. They’re easy enough for a weekday bake, special enough for sharing, and versatile enough to make again and again.

If you’re looking for a no-frills cookie recipe with a little extra nourishment tucked inside, this one deserves a spot in your regular rotation.

If you are looking for more sweet treats, check out these recipes:

Flourless PB & Chocolate Cookies
2-ingredient Chocolate Cake (gluten-free and dairy-free)
Easy Dubai Chocolate Cups

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!