These Chewy Keto Peanut Butter Collagen Cookies not only taste delicious but are also high fiber cookies! Dunk them in some almond milk for a perfect afternoon snack!
Keto Collagen Cookie Recipe
I’ve loved peanut butter cookies for as long as I can remember. But only the chewy kind that has that perfectly delicious gooey center.
So, it only makes sense that I would create a Keto Peanut Butter Collagen Cookies recipe!
These easy keto collagen cookies are soft and chewy, packed with peanut butter flavour and fiber!
This was inspired by my Easy Keto Cowboy Cookie Bars, as well as my Easy Keto Monster Cookies. By adding some collagen and fiber, like in my Easy No-Bake Keto Collagen Peanut Butter Bars and these Healthy Keto Blueberry Muffins - Nut-Free, High Fiber
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Ingredients
To create chewy keto peanut butter cookies, there are a few more ingredients than the crumblier version.
- Peanut butter - You can use any type of peanut butter. I really like the Member's Mark brand from Sam's Club. Make sure that if any oil has separated from the peanut butter you stir well before measuring it.
- Sweetener - I used Lakanto brown sugar substitute which is an erythritol-based sweetener. You can use any type of sweetener but just be aware that allulose will brown quickly and cause a much darker cookie.
- Palm Shortening - I used Spectrum Organic Palm Shortening Unlike regular shortening, Palm Shortening does not contain any trans fat. This brand is also Fair Trade Certified and makes these keto peanut butter collagen cookies dairy-free.
- Egg - You only need 1 large egg which actually does not need to be at room temperature since you will be adding it to slightly warm and melted peanut butter.
- Almond milk - To keep these keto collagen cookies chewy, you need to add a little liquid. You can use heavy cream instead of almond milk or for a sweetener cookie, you could add any type of liquid sweetener, such as Tapioca Fiber syrup or sugar-free maple syrup.
- Almond flour - Almond flour helps to bind the ingredients. You will want to use super-fine almond flour.
- Collagen - The only brand of collagen on the market that I use is by Naked Nutrition. For these keto peanut butter collagen cookies, I used their Ella vanilla-flavoured collagen but their plain collagen works just as well.
- Oat fiber - Remember that oat fiber is NOT the same as oat flour. Oat fiber is 100% pure fiber with zero net carbs. There are only 2 brands that I like as they are flavourless - Modern Mountain and Anthony's. Do NOT buy NuNatural as the oat fiber has a somewhat unpleasant taste.
- Salt and Vanilla Extract - These help to round out the flavours of these high fiber cookies. However, if your peanut butter is already fairly salty, you may want to omit the salt.
See the recipe card for quantities.
Instructions
This keto collagen cookie recipe only takes only 5 minutes, 30 minutes to chill and then 7 minutes to bake!
Beat the brown sugar substitute, peanut butter, shortening, egg, milk (or liquid sweetener), and vanilla in a large bowl with a mixer on high speed until smooth and fluffy.
Add the almond flour, collagen, oat fiber, and salt and beat on low until just combined. Set the bowl in the fridge for 30 minutes
Using a cookie scoop or a tablespoon, form them into cookies and place them on the baking sheet. Flatten each cookie slightly in a crisscross pattern using a fork.
Flatten each cookie slightly in a crisscross pattern using a fork.
Bake for 7-9 minutes or until set and lightly brown. Cool for 5 minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.
Hint: For super soft cookies, only bake for 7 minutes and for firmer cookies, bake for 9 minutes. The cookies will continue to firm as they cool. I suggest lifting the parchment paper from the cookie sheet with the cookies and placing the parchment paper directly onto the cooling rack so until they are firm enough to be removed from the parchment paper.
Substitutions
I absolutely love these keto peanut butter collagen cookies made following my recipe, I believe that the following substitutions should work.
- Peanut Butter - instead of peanut butter, you could use sunflower seed butter or almond butter.
- Palm Shortening - use unsalted butter instead
- Sweetener - use any type of sweetener.
Variations
Once you have made these high fiber cookies, you are going to want to make them weekly so here are a few ideas on how to create some variations to these chewy keto peanut butter cookies.
- Chocolate - add sugar-free chocolate chips
- Deluxe - add a drizzle of sugar-free white chocolate
- Double Peanut Butter - add a thin layer of peanut butter between two cookies for a keto peanut butter sandwich cookie!
check out this Keto Chocolate Peanut Butter Muddy Buddies recipe for another amazing keto peanut butter snack!
Equipment
To keep the macros of each of these keto collagen cookies the same, I like to use a cookie scoop. You can use any size cookie scoop and figure out the macros by simply dividing the total number of cookies you get. If you do make larger (or smaller!) cookies, you will need to adjust your baking time accordingly.
Storage
Store these baked cookies in an airtight container on the counter for 5 days and in the fridge for 2 weeks.
Top tip
Keto sweeteners vary by brand as well as by sweetness level. Plus, some people like sweeter cookies than others so I HIGHLY suggest that you add or subtract the sweetener in my recipe to suit your taste buds.
Can I Freeze Peanut Butter Cookies?
Yes, the baked cookies can be frozen. Stack with sheets of parchment paper between cookies in an airtight container. Thaw at room temperature.
Can I Double This Recipe?
If you are planning to make these simple peanut butter cookies for a large crowd, the recipe can also be doubled. Double all ingredients listed by hitting the "2x" on the recipe card.
Can I Make the Dough in Advance?
Yes, the dough can be made up to 3 days in advance. The fats of the peanut butter may solidify in the fridge so you may need to allow the cookie dough some extra time at room temperature to soften them enough to be able to scoop the dough into cookies.
Can I Use Natural Peanut Butter?
Yes but using natural peanut butter will result in a slightly drier, more crumbly cookie
What are the macros and net carbs in each keto collagen cookie?
These keto collagen cookies contain 108 calories each with 9 grams of fat, 2 grams of net carbs and 2 grams of fiber per cookie.
Can I use any type of collagen brand?
You can use any type of collagen but I highly suggest using Naked Collagen. It is one of the purest on the market, has no weird taste, and no artificial ingredients.
Related
Looking for other recipes like this? Try these:
- No-Bake Keto Plant-based Protein Cookies - Only 3 Ingredients
- Healthy Flourless Keto Cookies - Nut-Free and Dairy-free options
- Healthy Keto Peanut Butter Cookies - Under 50 calories!
- The BEST Keto Oreo Icebox Cake - 4 Ingredients Cookies and Cream Dessert
Keto Peanut Butter Collagen Cookies - High Fiber!
These Chewy Keto Peanut Butter Collagen Cookies not only taste delicious but are also high fiber cookies! Dunk them in some almond milk for a perfect afternoon snack!
- Total Time: 42 minutes
- Yield: 21 cookies 1x
Ingredients
- ½ - ¾ cup brown sugar substitute (depending on how sweet you like your cookies)
- ¾ cup peanut butter
- ½ cup palm shortening
- 1 large egg
- 3 tbsp unsweetened almond milk (or liquid sweetener for sweeter cookies)
- 1 tsp vanilla extract
- ¼ cup almond flour
- ¼ cup vanilla collagen (or plain)
- ¼ cup oat fiber
- ½ tsp salt
Instructions
- Preheat the oven to 375 degrees F. Line 1-2 cookie sheets with parchment paper (depending on how many cookies you plan on making) and set them aside.
- Beat the brown sugar substitute, peanut butter, shortening, egg, milk (or liquid sweetener), and vanilla in a large bowl with a mixer on high speed until smooth and fluffy.
- Add the almond flour, collagen, oat fiber, and salt and beat on low until just combined. Set the bowl in the fridge for 30 minutes.
- Using a cookie scoop or a tablespoon, form them into cookies and place them on the baking sheet. Flatten each cookie slightly in a crisscross pattern using a fork.
- Bake for 7-9 minutes or until set and lightly brown. Cool for 5 minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.
Notes
- cookies will firm as they cool so do not attempt to move them before they have fully cooled
- for firmer cookies, bake for 9 minutes and for very soft cookies, bake for 7 minutes.
- cookie dough can be refrigerated for up to 2 days
- any leftover cookie dough can be frozen for up to 3 months - allow the cookie dough to thaw in the fridge before making cookies.
- Prep Time: 5 minutes
- Chilling Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American, Fall, Holidays, Winter
Nutrition
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 1
- Fat: 10
- Carbohydrates: 4.2
- Fiber: 2.2
- Protein: 5
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