A giant flourless chocolate chip cookie with collagen sounds a little different am I right? You will never know it’s there, but it adds some balance to the sugar, which is a plus for your blood sugar. It’s also a fun way to experiment with collagen if you have been wondering…can I add this to my cookie recipes?
Of course, you can leave the collagen out if you prefer; the cookie will be equally delicious.
This cookie is ready to bake!
Slice it up into whatever shape you desire.
Maybe squares so there is more to go around and the servings are a little smaller.
To Make A Giant Flourless Chocolate Chip Cookies With Collagen You Will Need These Ingredients:
- Blanched almond flour ~ for a nut-free cookie substitute with sunflower seed flour or a gluten-free flour blend like King Arthur Measure For Measure.
- Oat flour
- Collagen (unflavored) I use Vital Proteins Collagen Peptides ~ omit for vegan
- Dry sugar ~ I’ve used regular granulated and beet sugar; coconut would also work.
- Natural peanut butter at room temperature ~ natural works well because it isn’t as thick. Sub with sunflower seed butter if needed.
- Non-dairy milk ~ I’ve used coconut, soy, and macadamia
- Semi-sweet or dark chocolate chips ~ I’ve used Enjoy Life Dark Chocolate Chips and Luv Chocolate Chips Sweetened with Stevia
- Chopped walnuts ~ optional, omit for nut-free
**Please note ~ I have not tried this recipe with a vegan collagen substitute, but this recipe is just as delicious without the collagen. Just leave it out and make no other changes.
This giant cookie freezes well too.
Here is another delicious idea, bake the giant cookie in a cast iron pan and serve it hot (in the pan) with a couple of scoops of ice cream (regular or dairy-free) on top, grab some spoons.
These pictures show an example of what you can do using a cast iron skillet. The cookie baked here is similar to my GF Chocolate Peanut Butter Hurricane Cookie recipe.
Need More Delicious Options:
- Add some Reese’s Pieces to the cookie dough before baking. Reese’s Pieces are not dairy-free.
- Drizzle equal parts of melted chocolate chips and peanut butter over top.
Mmm…These are so good there might not be any left to freeze!
I thought I would share a few “must haves” I can’t live without in my kitchen:
*Metal measuring cups for dry ingredients. I like metal because the size of the cup is permanently labeled and doesn’t wear off like on the plastic cups. I have even marked the sizes on my old plastic measuring cups (and measuring spoons) with permanent markers and they still eventually disappear. This is especially helpful for the less experienced cooks that help me in the kitchen…aka husband.
*This mashing tool is worth the splurge. Rarely does a day go by that I don’t use this tool, it is irreplaceable in my opinion. I use it to mash bananas and sweet potatoes, to mix ingredients especially sticky stuff like honey and pure maple syrup, and for smashing the cooked vegetables in a soup like broccoli, potatoes, and split peas.
*A wide variety of silicone spatulas!!
Giant Flourless Chocolate Chip Cookie With Collagen
- 1/2 cup blanched almond flour ~ for nut-free Sunflower Seed Flour can be substituted.
- 1/2 cup oat flour
- 1 scoop collagen (2 tbsp) unflavored I use Vital Proteins Collagen Peptides ~ omit for vegan cookies
- 3 tbsp dry sugar ~ I've used regular granulated and beet sugar; coconut would also work.
- 1/4 tsp vanilla
- 1/4 cup natural peanut butter at room temperature ~ natural works well because it isn't as thick ~ sub with sunflower seed butter if needed
- 1/4 cup plus 2 tbsp non-dairy milk ~ I've used both soy, macadamia, and coconut
- 1/2 cup semi-sweet or dark chocolate chips ~ I've used Enjoy Life Dark Chocolate Chips and Luv Chocolate Chips Sweetened with Stevia
- 2 tbsp chopped walnuts ~ optional omit for nut-free
- Preheat oven to 350 degrees. Prepare a small cookie sheet with parchment paper.
- In a mixing bowl combine the first 4 ingredients and stir to combine.
- Make a well in the center of the dry ingredients and add vanilla, non-dairy milk, and room temperature peanut butter.
- Mix everything together. I use my favorite mashing tool shown below in the notes, it works great.
- Set aside about a handful of chocolate chips and mix the rest in with the dough. Add the nuts too if you decide to go with them.
- Spread dough out to make a giant cookie on a small cookie sheet and add the leftover chocolate chips on top. Bake for 18-20 minutes. Let cool slightly before gobbling it up. I like to cut mine into rectangles and squares.
- Here is another delicious idea, bake the cookie in a cast iron pan and serve it hot with a couple of scoops of ice cream (regular or non-dairy) on top, grab some spoons and share it.
- This giant cookie freezes well too.