This collagen cookie dough recipe tastes just like raw cookie dough but is actually healthy and made with collagen peptides, oats, honey, and peanut butter.
Collagen peptides are something that I’ve been incorporating into my daily nutrition since pregnancy. Today we’re talking all things collagen peptides, plus sharing our go-to recipe that we always have in the studio freezer.
Collagen is part of the makeup of animal bone, cartilage, and skin. Collagen peptides are broken-down pieces of whole collagen and have many benefits when ingested.
Collagen benefits
- Improve skin
- Improve joints
- Nail health
- Muscle strength
- Hair health
What You Need for Collagen Cookie Dough
Vital Proteins
Collagen Peptides
Vital Proteins Vanilla Collagen Peptides is our favorite collagen powder to use in recipes!
Buy now
How to Make Collagen Cookie Dough
- Assemble ingredients: add all of the ingredients minus the water into a medium bowl.
- Mix ingredients: use a spoon to mix until combined. Add water by the tablespoon to get the desired cookie dough consistency.
- Roll into balls: use a tablespoon scooper to scoop the cookie dough and roll into balls.
All peanut butters and collagen powders are different. So, start small with the water and add more to get the consistency you prefer.
Best Protein Powders
Check out our top protein powder recommendations for baking, smoothies, and everything in between.
Garden of Life Raw Organic Protein
Simply Tera’s Pure Whey Protein
Sun Warrior Protein Powder
Garden of Life Organic Whey Protein
Aloha Organic Protein Powder
Store collagen cookie dough in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.
More of our Favorite…
Protein Ball Recipes
Swap any of the protein powders in these recipes for collagen!
- Peanut Butter Protein Balls
- Mint Chocolate Protein Balls
- Cake Batter Protein Balls
- 1 cup drippy, all-natural peanut butter
- 1/2 cup vanilla collagen powder we used Vital Proteins
- 1 cup quick-cooking oats
- 3 tablespoons honey or maple syrup
- 1/4 cup mini chocolate chips
- 1-4 tablespoons water*
- Place peanut butter, collagen powder, rolled oats, honey, and mini chocolate chips into a medium bowl.
- Use a wooden spoon or your hands to mix the dough together. At this point, begin to add water by the teaspoon. Depending on how drippy your peanut butter is, you'll need to add more or less water*. The water not only helps moisten things so your balls hold shape, but they actually help your balls become less chalky.
- Use a 1-tablespoon cookie scoop to scoop a heaping tablespoon into your palms. Roll into balls until all dough is gone. You should get somewhere between 18-20 balls.
- Store in the refrigerator for up to a week or in the freezer for up to 3 months.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
Original Article
