double chocolate collagen cookies

Prep time: 10 minutes
Bake time: 12-15 minutes
Makes about 10

Is there anything better than a warm, gooey, chocolatey cookie?
(I mean… if there is, I haven’t found it.)

I whipped up these super gooey Double Chocolate Collagen Cookies on Easter morning because I wanted something quick yet delicious — without the sugar crashes, inflammation, or extra fluff. I wasn’t hosting or heading to any big gatherings, but I still wanted to bake… & bake in a way that felt good to eat & even better to share — especially for friends (or future gatherings) where someone in the group would likely have a food sensitivity.

Insert the Double Chocolate Collagen Cookie. They’re gluten-free, dairy-free, vegan-friendly, low-FODMAP, high-protein, & made with real, simple ingredients that actually work for your body, not against it.

These check nearly every box. High histamine friends… these aren’t your cookie, forgive me — but you might like these, just omit the cinnamon.

Why these cookies are helping your gut & hormones:

Collagen boost → In this recipe, I use Ancient Nutrition’s Multi Collagen Protein to give it that soft, melt-in-your-mouth texture but to also sneak in some support for your gut lining, skin, hair, & joints.

Hormone support → These cookies are made without ingredients that spike inflammation or stress the body (no processed oils, dairy, tons of sugar, or gluten). Plus, the added collagen from above helps to keep blood sugar steady, which is one of the best gifts you can give your hormones.

Gentle on digestion → These guys are made with FODMAP-friendly ingredients, so even sensitive GI tracts can tolerate them without any issues.

Basically, you get a rich, chocolatey, delicious cookie without feeling like you might not tolerate them.

So, if you’re someone who’s been trying to balance hormones, heal your gut, or just feel better in your skin without having to give up all of your sweets, these are such an easy little win. I hope you enjoy, xo.

PS – these cookies are the perfect luteal / menstrual dessert. On to the recipe…

ingredients

dry:
4 Tbsp gluten-free flour *I used Bob’s Red Mill
4 scoops Ancient Nutrition’s Multi Collagen Protein
1 Tbsp coconut sugar
2 Tbsp cacao powder
generous pinch of sea salt
handful of dark chocolate chips

wet:
145 g / ¾ c tahini, runny
60 ml / ¼ c maple syrup
1 flax egg *1 Tbsp ground flaxseed, 2 Tbsp water
2 tsp vanilla

steps

Preheat your oven to 350F / 177C

Prepare a baking sheet lined with parchment paper.

In a small bowl, mix 1 tbsp ground flaxseeds with 2 tbsp of water. Leave for 5-10 minutes to set.

In a large bowl, mix together the tahini, maple syrup, coconut sugar, vanilla, & flax mixture.

Add the cacao powder to your mixture & combine thoroughly.

Add the gluten-free flour & sea salt. Mix well to combine everything, then fold in the chocolate chips – however many you want 😉

Use an ice cream scoop or spoon to scoop out the batter & place onto your sheet pan. I recommend shaping them into your desired width & height, they won’t spread too much in the oven.

Place the cookies in the oven & bake for 12-15 minutes. *12 if you like them super duper gooey, 15 if you like them a little more firm.

Leave to cool completely. It’s hard, but DON’T TOUCH! If you try them right out of the oven, they’ll be too doughy. If you let them cool, the cookies will firm up to the perfect consistency.

PS – they’re even better the next day.

double chocolate collagen cookies

McKenna

This cookie checks all the boxes – it's perfectly gooey, not too sweet, protein-rich, & allergy friendly. A dessert everyone can love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Keyword Vegan

Servings 10 cookies

Ingredients

  

dry

• 4 tbsp gluten-free flour 
• 4 scoops collagen
• 1 tbsp coconut sugar
• 2 tbsp cacao
• generous pinch of sea salt
• handful of dark chocolate chips

wet

• ¾ cup tahini, runny
• ¼ cup maple syrup
• 1 flax egg
• 2 tsp vanilla

Instructions

 

• Preheat your oven to 350F / 177C
• Prepare a baking sheet lined with parchment paper.
• In a small bowl, mix 1 tbsp ground flaxseeds with 2 tbsp of water. Leave for 5-10 minutes to set.
• In a large bowl, mix together the tahini, maple syrup, coconut sugar, vanilla, & flax mixture.
• Add the cacao powder to your mixture & combine thoroughly.
• Add the gluten free flour & sea salt. Mix well to combine everything, then fold in the chocolate chips – however many you want 😉
• Use an ice cream scoop or spoon to scoop out the batter & place onto your sheet pan. I recommend shaping them into your desired width & height, they won’t spread too much in the oven.
• Place the cookies in the oven & bake for 12-15 minutes. *12 if you like them super duper gooey, 15 if you like them a little more firm.
• Leave to cool completely. It's hard, but DON'T TOUCH! If you try them right out of the oven, they'll be too gooey. If you let the cool, the cookies will firm up to the perfect consitency.

Keyword Vegan