Free Printable: Low Carb & Keto Food List
Get It Now- What Are Protein Cookies?
- Why You’ll Love This Protein Cookie Recipe
- Ingredients You’ll Need
- How To Make Protein Cookies
- Tips For The Best Protein Cookies
- Storage Instructions
- More Keto Cookie Recipes
- Tools To Make Keto Protein Cookies
- Keto Peanut Butter Protein Cookies Recipe Recipe card
- Recipe Reviews
This post is sponsored by Paleovalley. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible!
Finally, you can make a keto protein cookies recipe that bakes up soft and chewy — just like a store-bought cookie! These chocolate chip peanut butter protein cookies swap in healthy ingredients that fit low carb macros, but keep all the taste and texture you want in a soft cookie.
This protein cookie recipe is a modification of my classic flourless peanut butter cookies. I just added some protein powder and chocolate chips, and adjusted the ratios.
If you like adding protein powder to your treats to make them healthier, be sure to also try my protein muffins, protein donuts, and protein bars.
Whether you’re following a low carb or keto lifestyle, or simply trying to eat healthier, there are lots of unexpected benefits to these chocolate chip protein cookies. Protein keeps us full and satisfied, and it’s the building block of the cells in our bodies. And, this particular high protein breakfast cookie recipe has the best kind of protein… collagen! Collagen makes up 1/3 of the body’s protein. It benefits loads of systems, from hair and skin to digestion and joints.
Paleovalley Bone Broth Protein is my favorite source of clean collagen to power my day — it mixes easily into smoothies, coffee, and batters. Plus, it has a neutral flavor, comes from 100% grass-fed cows, and dissolves easily in everything from coffee to protein cookie dough. It creates the perfect healthy cookie!
What Are Protein Cookies?
Protein cookies have the sweetness and chewy texture of traditional cookies, but with the healthy benefits of added protein! Protein usually replaces some of the flours used in other cookie recipes. You can find a variety of ingredients in these cookie recipes, including honey, raisins, oats, or coconut sugar.
For this rich and chocolaty recipe, we’re using one of my very favorite protein sources — bone broth protein — and keeping it keto friendly with nut butter and a keto approved sweetener. The collagen makes a great stand-in for gluten to make them soft and chewy!
Are protein cookies good for you?
Not all protein cookie recipes are created equal. While they can be good for you, some protein cookie recipes and brands are ultra high in calories, added sugar, white flour, or questionable protein sources. Always check your labels and nutrition info to know for sure!
That’s why I’m so excited about these healthy protein cookies — they contain such high quality ingredients that I feel good after eating them!
Why You’ll Love This Protein Cookie Recipe
- Nutty, chocolaty flavor
- Moist and chewy texture
- Just 10 minutes to prep
- 2.1 grams net carbs and 6.7 grams of protein per cookie
- Naturally dairy-free, gluten-free, keto friendly, and high fiber
- Makes a delicious treat, snack before workouts, or even healthy breakfast!
Ingredients You’ll Need
This section explains how to choose the best ingredients for protein powder cookies, what each one does in the recipe, and substitutions. For measurements, see the recipe card below.
- Paleovalley Bone Broth Protein Powder – The cleanest collagen source for this recipe! It comes from 100% grass fed and grass finished beef bones, and doesn’t use harsh chemicals or solvents like many other collagen brands.
- Besti Monk Fruit Allulose Blend – My favorite sweetener for soft cookies. Not only does it taste like sugar, it also locks in moisture and helps keep the cookies soft. If you like brown sugar flavor, swap in Besti Brown Sweetener instead. Other granulated sweeteners can also work — check my sweetener conversion calculator.
- Sea Salt – Balances the sweet flavor in the keto protein cookies.
- Peanut Butter – Creamy works best! You can also use almond butter, sunflower seed butter, or any nut or seed butter you prefer — just make sure it has no added sugar and only contains ground nuts or seeds. Another thing to watch for is the consistency: Be sure that your nut butter is thick and creamy, like this one. The runny kinds will make your cookie dough too runny.
- Eggs – Large eggs are the right size for this protein cookie recipe. If you want to make them vegan, you can try substituting flax eggs.
- Vanilla Extract – Feel free to experiment with other extracts here if you like.
- Sugar-Free Dark Chocolate Chips – Use any variety you like, as long as they’re free of sugar, but I prefer this brand.
How To Make Protein Cookies
This section shows how to make protein powder chocolate chip cookies with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. Stir protein powder, sweetener, and salt together in a large mixing bowl.
- Add wet ingredients. Whisk egg in the side of the bowl to incorporate yolk and white before mixing fully with dry ingredients. Stir in peanut butter and vanilla, until smooth.
- Add chocolate chips. Fold into the dough until incorporated.
- Scoop. Using a cookie scoop, take tablespoonfuls of dough, pressing into the scoop, and release onto a parchment paper lined pan. Press dough down with the palm of your hand or the bottom of a wet glass until flattened to 1/4 inch.
TIP: You can sprinkle more chocolate chips on top if you like. This isn’t necessary, but makes the finished cookies look prettier. Just press them gently into the dough.
- Bake. Keto protein powder cookies are ready when semi-firm and not sticky on top. Cool completely on the pan, or transfer to a cooling rack after the first 10-15 minutes of cooling.
Tips For The Best Protein Cookies
It doesn’t get much easier than this easy protein cookie recipe! But if you want the best protein cookies, here are a few tips to nail ’em:
- Mix by hand or with a food processor. The above instructions show how to do it by hand, but you can also use a food processor instead at each mixing step. Just be sure you fold in the chocolate chips by hand at the end.
- Press the dough into the cookie scoop. You certainly don’t have to use a cookie scoop, but I prefer it to save time and make cookies uniform in size. This is the one I use. If you do use a cookie scoop, make sure to press the dough into it before releasing. Otherwise, it will crumble when you release it onto the baking sheet. If you are not using a cookie scoop, just press the dough together into a ball before flattening on the baking sheet.
- Make your protein cookies the same size. A uniform size and thickness will allow them to bake evenly, so that you don’t have some burning while others aren’t even done.
- Mix up the fillings. The possibilities for add-ins are endless with these easy protein cookies! One of my favorite add-ins are nuts for crunch, like walnuts or even peanuts to complement the peanut butter. But really, anything that goes with peanut butter and chocolate would be delicious.
- Rotate during baking, if needed. For some ovens, it may also help to rotate the pan halfway through, if you notice that the cookies aren’t baking evenly.
- Cool before handling. Like many low carb cookie recipes, these cookies are best after they have cooled. This helps them firm up, so they don’t fall apart. They are worth the wait!
- Experiment with bone broth protein. The basic recipe for chocolate chip peanut butter protein cookies uses this unflavored bone broth protein (a big improvement from collagen peptides, which undergo extreme processing and come from animal hides instead of bones). Try a scoop or two in any of your favorite cookie recipes to amp up the clean protein!
Storage Instructions
- Store: Keep your peanut butter protein cookies in an airtight container at room temperature on the counter for 2-3 days, or in the refrigerator for 7-10 days.
- Freeze: Freeze cookies on a baking sheet lined with parchment paper until solid. Transfer to an airtight container or zip-top bag and place back in the freezer. When ready to enjoy, thaw at room temperature or warm gently in the microwave.
More Keto Cookie Recipes
If you like this chocolate chip protein cookies recipe, you’ll love these classic keto cookies too!
- Protein Cookie Dough Bites
- Almond Flour Shortbread Cookies
- Keto Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
Tools To Make Keto Protein Cookies
- Paleovalley Bone Broth Protein – The best source of clean, grass-fed protein for baking and healthy recipes.
- Cookie Scoop – Ideal for measuring cookies of the same size.
- Sheet Pan – My favorite baking sheet for cookies and so many other uses.
Keto Peanut Butter Protein Cookies Recipe
An easy, soft, and chewy protein cookie recipe, ready in 20 minutes! These chocolate chip peanut butter protein cookies have just 6 ingredients and 2g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, stir together the protein powder, sweetener, and sea salt.
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Add the egg and whisk at the edge of the bowl to mix the yolk and white, before mixing in with the dry ingredients. Add the peanut butter and vanilla, and stir until smooth.
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Fold in the chocolate chips.
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Scoop the cookie dough using a medium cookie scoop, and press the dough into it before releasing onto the lined baking sheet. Squash the cookie dough balls with the palm of your hand or the bottom of a wet glass, to about 1/4 in (~1/2 cm) thickness.
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Bake for 10-12 minutes, until the cookies are semi-firm and not sticky on top. Cool completely to firm up more.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
99 Comments
Marie
0Why are there two very different photos for this recipe? The one I find pinned on Pinterest is light and the one on the actual recipe page is very dark. I like the looks of the other one, where I can I find that recipe?
Wholesome Yum D
0Hi Marie, Periodically I update recipes on the site and they are updated with new pictures, that is why you may see 2 different pictures.
Lydia
0I love peanut butter chocolate chip cookies. And a recipe for them that’s healthy too? What’s not to love!
Amy L Huntley
0Its crazy that these cookies are made from bone broth protein. They are so, so good!
Katie
0I love that these are easy and also healthier for you. Such a great treat for everyone!
Kristyn
0The peanut butter adds a creaminess that is so good! I will be making these more often. I am always looking for a healthier cookie!
Toni
0This is so good!! Really perfect cookies!
Natalie
0I like the carb count!! They are so soft & chewy, which makes for the best cookie!!
Matt
0This is a great keto cookie recipe! And I love how few ingredients there are. Easy and delicious!!
Donna Batrone
0My favorite cookies! I make them all the time!
Francy
0These are the best “KETO” sweet I have made yet! I forgot to flatten them so mine were thick but yummy. I also added KETO frosting as they needed to be sweeter for my taste. But even the texture was good. SO many desserts the texture is weird and these are like a cookie! Thanks for another great recipe.
Sharon
0I made these yesterday and YUM!!!! I used allulose instead of erythritol so they were nice and soft. I was freaked out a little after combining all the ingredients. It was very sticky and flattening them was challenging. I kept checking the ingredients list to make sure I didn’t do something wrong.
I too ended up with browner (not burnt) cookies than I expected. I had one extra cookie so that little bit should not have made that much difference. I set my timer to 16 minutes and at 13, could smell what I thought was them burning. I checked them and they were not sticky on top so I pulled them. I was using the smaller of my stove’s double ovens and the heating element was closer than it would have been in the bigger one. Maybe that was the reason. Next time I’ll use the bigger one but still watch them closely after 10 mins.
Overall, these are definitely a keeper! I need to go buy more peanut butter because I think I’ll be making these again next week. 🙂
Bri
0I was wondering if I could do this recipe without collagen? I don’t happen to I have any on hand but chocolate chip cookies sound phenomenal right now. 🙂
Wholesome Yum M
0Hi Bri, Yes you can make this recipe without the collagen. It will change the nutrition slightly in the recipe, but it will still work great!
Bakergirl
0Maya,
Thank you for your website and for helping us to be keto. I baked up a batch of these cookies today and they burned at 16 minutes. I put them on the middle rack in my oven. I had a bit more batter left and baked them for 10 minutes and they were baked through and not burned. Have you had any issues with these over baking at 16 minutes? I did use a natural peanut butter but I can’t see that it would make a big difference on baking times. Thanks for any input you may have.
Wholesome Yum M
0Did you get 18 cookies? If you had a larger number, then it’s possible your cookies were just smaller than mine a baked through faster. You may want to get an oven thermometer to leave on your rack. Perhaps your oven temp runs a little hot?
Rambo Barbie
0Mine burned after 10 minutes and I made 9 large cookies
Wholesome Yum M
0Hi Rambo, Sorry this recipe didn’t turn out as expected. It sounds like your cookies were too close to the heating element to burn after only 10 minutes. The bake time would likely have needed to be extended since the cookies were twice the size. For the best baking results, I recommend portioning the recipe the same way I did to get 18 cookies. That way the bake time and temperature will be accurate for the recipe.
Debbie
0Delicious!
Jay Todgham
0Everytime I make these they turn out but after cooling they are super hard. What would I be doing wrong? I am using all natural peanut butter. Thanks
Wholesome Yum M
0Hi Jay, I would consider storing them in the refrigerator to keep them from getting too hard.
Kati
0I found these while dreaming of a gluten free protein PB cookie, and you answered my prayers. I’ve made them twice now, and I absolutely love these. I use Bob’s Red Mill egg replacer (egg allergy on top of gluten, it’s so lame) and they still rise and bind perfectly. I also add 2 scoops of Quest PB protein powder, and other than a a light protein powder taste, there’s no impact as far as I can tell. Trust the timer, not your eyes! They won’t look done at all but for my oven 19 minutes is spot on, and they really do firm up once cooled. Thank you so much for making this recipe!
Sharon
0Do you think the dough would freeze in portion sizes? I don’t bake often because of having a large amount of treats around would make it difficult to stop after one serving. Would love to make, scoop and freeze so I could take out and cook only one or two at a time.
Wholesome Yum M
0Hi Sharon, Yes that should work. Let them thaw for a few minutes before baking.
Kim Lohnes
0I can’t stop eating these cookies. I try and limit myself to two a day. I actually burned them just a little bit but they still taste delicious!! Thank you Maya, always looking out for my sweet tooth 🙂
Sasha O
0Absolutely amazing!! This is the yummiest cookie recipe ever.
Liz
0I just started Keto and this recipe is such a treat! It turned out delicious and will be perfect for me when my kids are tempting me with sweets! Thank you!
Greta
0Excellent job with this recipe! It’s really nice to be able to make something that’s better for you than a low carb protein bar at a fraction of the cost and without the chemicals. I’m going to try your other collagen-containing recipes too and I’d love to make other recipes with collagen as well if you should feel like making any more as collagen’s my favorite protein to work with. Kudos and keep up the good work!
Oretha Ortiz
0Maya, you have not disappointed me yet! You are a definite blessing to me and my family. I’m a true fan of your talent and ability to create such tasteful low carb foods that my only challenge with the numerous recipes of yours I’ve tried (although this is my first time reviewing) is eating only the serving size. My gosh it’s my definite challenge trying not to over eat the dish, dessert, etc. You’re awesomely gifted in your ability to conjure up such tasty and healthy low carb foods. Thank you so much for all you do!
Chelsea
0Great cookie! I was wondering if I could omit the egg and be ok. Has anyone tried this? I’ve tried the flax-egg replacement and just did not prefer the taste
Wholesome Yum M
0Hi Chelsea, These cookies need a binder. Chicken or flax eggs should work fine.
Jillian
0Let me preface this by saying I am not much of a baker although I have been getting into breads and those have been working well but maybe sweet treats aren’t my forte. The end result was very tasty even using a different collagen powder (orgain) and they are so rich & indulgent I can’t eat more than one in a sitting (super plus!) However when forming the dough mine was very oily like dripping while I was forming the dough balls and they secreted more oil once I put them in the oven which made them cook a little weird. I’m wondering why this was or if maybe I should have put the dough in the fridge for 10 minutes to solve this problem? Besides the different collagen, which as a powder shouldn’t have any effect here, I followed this recipe to a T. I will say I ordered Sweet Luv keto chocolate chips and they arrived completely melted so I used the flat side of my meat tenderizer to break it up which caused a lot of powder with the odd sized chocolate chips so maybe this could have made it oily as well? Regardless they are still delish and I LOVE the fact that they’ve got collagen in them 🙂
Wholesome Yum M
0Hi Jilian, This depends largely on the type of peanut butter you used. Natural peanut butter that separates is harder to work with. Store-bought creamy peanut butter is a better option for this recipe.
Wendy
0May I use Sunflower Butter instead of peanut butter? I adore PB but can’t get sugar free where we live. I want to make these today! So I’m going to do it with SF Sunflower Butter. I guess I’ll find out on my own if it’s good! 😉
Wholesome Yum M
0Hi Wendy, I’ve never tried this with Sunflower butter, but the recipe should still work. Please let us know how they turn out!
Wendy
0Sorry so late leaving a follow up! Delicious! ❤️
Kim
0I used pecan butter instead of peanut butter because we can’t have it. I think I may have had them in too long because they came out crunchy hard, but the taste was great.
Stephanie
0I made these cookies! I used brown monk fruit granules, Lily’s chocolate chips. I liked the texture better directly eaten from the freezer after baking. Thank you for the simple recipe- great because ingredients are staples already on-hand!!!
Julie
0I was wondering if xylitol can be subbed for the erythritol?
Wholesome Yum L
0Hi Julie, you can substitute any granulated sweeter for the erythritol in this recipe. Be sure to reference the Keto Low Carb Sweeteners Conversion Guide. Let me know how your recipe turns out!
Joanna
0We make these cookies all the time! They come out great! I use sugar free hershy smi sweet choc chips and chunky peanut-butter. Come out great!!
Marlena Edwards
0I did this recipe and actually messed up because I couldn’t find it after first glance. I did it with all these ingredients and 2 tablespoons of almond flour, 1 tsp of baking powder for a rise(really thought these were ingredients smh) but I will say it came out delicious. I will try it today with just these ingredients!
Hannah
0Hey Maya! Just wondering if it would work to roll the dough out evenly (by using rods/dowels around the dough to keep it & the rolling pin even), then use a cookie cutter to form the cookies instead? That way, you don’t have to worry about scooping, flattening, or the dough being crumbly – but, still get the uniformity for even baking. What are your thoughts?!
Maya | Wholesome Yum
0Hi Hannah, I haven’t tried it but it sounds like it would work.
Brittany baisley
0Can I use Peanut Butter Powder?
Maya | Wholesome Yum
0Hi Brittany, Sorry, no, I don’t think that would work.
Victoria
0Has anyone tried using protein powder instead of the peptides?
Maya | Wholesome Yum
0Hi Victoria, Sure, that would work! I just like the benefits of collagen but any protein powder will work fine.
Olivia Ross
0Mine baked great! I used exact ingredients – for choc. Chips I used Lily’s. The chocolate tasted burnt and overpowered the whole cookie. So sad. What did I do wrong!?
Maya | Wholesome Yum
0Hi Olivia, It could be that the cookies baked too long, that your oven runs hot, or that the baking rack was too close to the top. You can make them without chocolate chips if you like, or try placing the rack lower in the oven and/or baking for less time.
Pamela
0Would Great Lakes Collagen work like the brand you use?
Maya | Wholesome Yum
0Hi Pamela, I haven’t tried a different brand for this recipe, so don’t know for sure.
Clarise Boudreaux
0I tried this recipe several weeks ago. It was a big hit with my husband and I. we are on low carb and low sugar. I didn’t spring for the Vital Proteins, so I used my low carb protein that I use in our smoothies. I also used chunky no sugar peanut butter. also used truvia, thank you for your chart, very helpful.
Well, it came out so well, I will probably spring for the Vital Proteins, but honestly, the protein powder worked very well. These cookies keep very well, if I hide some so we don’t eat them all. I’ll be making these for Thanksgiving. This is the first “sweet” low carb recipe that I have liked. Thank you for your work.
Maya | Wholesome Yum
0I love to hear that, Clarise! Have a great day!
Florence Spratt
0Hi, Maya. Could you send me the nutritional information such as the protein, febre, net carbs, etc. I can’t seem to find it. We love the recipe and find it very filling!
Maya | Wholesome Yum
0Hi Florence, The nutrition information is on the recipe card above.
Gisselle
0I have Perfect Keto Protein Powder Vanilla, Grass Fed Collagen Peptides, Low Carb Keto Drink Supplement With MCT Oil Powder. Can I use that instead of the Vital Protein Collagen Peptides?
Thanks
Maya | Wholesome Yum
0Hi Gisselle, I haven’t tried it with any of these alternatives so can’t say if it would work. Sorry!
Janette
0I had to add a couple of scoops of coconut flour as mine were very runny.
Maya | Wholesome Yum
0Hi Janette, I’m glad you got them to work! Sometimes the consistency varies depending on the peanut butter used.
Kerstin
0I love almost all your recipes. I think they are the best around and most match my macros exactly. This recipe however was not my favorite. They came out great, but tasted terrible. I used a popular brand of peanut butter but ugh….terrible…. overbearing peanut taste. I will now start fresh with the almond chocolate chip cookie recipe. Hopefully that will be a winner!
Maya | Wholesome Yum
0Hi Kerstin, Sorry to hear this one wasn’t for you. It’s definitely a peanut butter cookie (with chocolate chips) and has the flavor of peanut butter in it, so if you’re looking for a traditional chocolate chip cookie, these are not it. In that case I definitely recommend my plain low carb chocolate chip cookies instead.
Linda
0Does anyone else have the same problem? I am unable to print the recipe cards.
Maya | Wholesome Yum
0Hi Linda, Sorry to hear that. I just tested the print functionality and it worked fine for me. Please feel free to use my contact form if you’re still having this issue and I’d be happy to help you troubleshoot.
Marge
0What is Vital Proteins Collagen Peptides, and where can I buy them?
Maya | Wholesome Yum
0Hi Marge, You can get Vital Proteins Collagen Peptides (and more info about them) here.
Shannon
0Hi, can the collagen be substituted with gelatin or will that not work?
Thanks so much, loving your recipes!
Maya | Wholesome Yum
0Hi Shannon, Sorry, no, you need collagen for this one. The consistency of gelatin is different.
Amy Smith
0I’m vegetarian. I don’t eat bovine products. Is there something I can use instead that will work in my diet? I’d love to make them. They look very good.
Maya | Wholesome Yum
0Hi Amy, I haven’t tried, but you might be able to use a plant protein powder.
Angele
0I really love to make recipes with protein powder for my kids!! Mine is already sweetened with stevia, so do you think I should omit the erythritol?
Thank you for your delicious recipes!!
Maya | Wholesome Yum
0Hi Angele, You’d need less sweetener if your protein powder is sweetened, but you’d still probably need some additional sweetener. It’s hard to say how much because I don’t know how sweet your protein powder is. And, the texture would be different with reduced or omitted sweetener, due to the changed consistency of the cookie dough. I hope you’ll get the chance to try it with collagen as written, but if you make it a different way, I’d love to hear what you did and how it turns out!
Angele Bernier
0Hi Maya,
So I tried the recipe with my Isolate protein powder (Yummy sport Caramilkz) and it was delicious!!!
I used 1/2 cup of protein powder and 1/3 of swerve and it was perfect!!
I can’t wait to try the recipe with all the other flavors I have but I will also buy some Vital protein collagen peptides to try it!!
Thanks for the recipe!!
Maya | Wholesome Yum
0I am so happy you liked the cookies, Angele! Thanks for stopping by!
Kriendy
0Hi, can the vital protein collagen peptide be substituted with almond flour or coconut flour
Wholesome Yum M
0Hi Kriendy, Feel free to omit the collagen peptides if you don’t have any.
Tina
0Mine did not turn out at all like the video. The batter looked the same, but when baking, the ingredients melted all over the pan. The sugar free chocolate chips 100 percent cacao did not bake well. The peanut butter with 0 added sugar was hard to stir and made the cookies very oily even though it was stirred very well. Not sure I will even try to eat this batch.
Maya | Wholesome Yum
0Hi Tina, Sorry to hear that! It might be a difference in ingredients used. The brands I used are linked on the recipe card. In addition, the chocolate chips are sugar-free and stevia sweetened, not 100% cacao, so that could have been part of the issue. I hope you’ll try again with the ingredients listed, or otherwise find another cookie recipe you like!
Susan
0To make the Low Carb Chocolate Chip Peanut Butter cookies, is it absolutely necessary to include the 1/3 cup of Vital Proteins Collagen Peptides for the cookies to turn out? Can something else (available in Canada) be substituted ?
Maya | Wholesome Yum
0Hi Susan, Yes, the collagen is necessary. You can try a different protein powder, but I haven’t tried so can’t vouch for the results. Vital Proteins is available in Canada – you can order it here.
Cheryl Geller
0How should these be stored to keep them fresh and chewy?
Maya | Wholesome Yum
0Hi Cheryl, You can keep them in an airtight container on the counter for a few days, in the fridge for 7-10 days, or freeze for longer. I had this in the post above so don’t miss the other tips above that, too. 🙂
Dee
0Love your site. Can I use regular unflavored protein powder instead of collagen?. I don’t have any. I would really like to make these cookies. These look really good.
Maya | Wholesome Yum
0Thank you, Dee! Yes, you can. I hope you’ll get to try them sometime with collagen, too.
Diane Kimes
0Would regular collagen without the peptides work for this? The collagen peptides just aren’t in my budget, and I happen to have some regular collagen (which I haven’t really figured out how to use yet). Thanks.
Maya | Wholesome Yum
0Hi Diane, Yes, both will work. Collagen peptides are just easier to absorb and get the benefits.
Diane Kimes
0Thank you. They were yummy and easy. 🙂