Choc Collagen Cookies
Dairy free, Egg free, Gluten Free, Soy free, Vegan, Vegetarian
About the recipe
These nourishing chocolate collagen cookies are packed with protein, healthy fats, and kid-approved flavour—made with CHIEF collagen and naturally sweetened with maple syrup. A wholesome snack for toddlers, busy parents, or post-nap cuppas
Looking for a treat that’s as nourishing as it is delicious? These Chocolate Collagen Cookies tick all the boxes. Packed with CHIEF collagen peptides, they support growing bodies and busy mums with a boost of bioavailable protein—without refined sugar or long prep time.
They’re made in one bowl, perfect for getting little ones involved in the kitchen, and suitable for toddlers 12 months and up. Whether you’re after a post-workout snack, a lunchbox-friendly cookie, or just something sweet to enjoy during nap time, these are a crowd-pleaser.
We love using CHIEF collagen because it’s:
- 100% Australian, grass-fed, hydrolysed bovine collagen (Types I & III)
- Tested free from glyphosate and heavy metals
- Gut-friendly, highly bioavailable
- Low sugar (<1g)
For this recipe, we used the Vanilla flavour (so good!)—but unflavoured or chocolate also work well. Use code BOOBTOFOOD for 20% off at checkout via CHIEF Nutrition.
Age suitable:
Suitable from 12 months+
(Can modify for younger toddlers by using unflavoured collagen and reducing chocolate if preferred.)
Storage tips:
- Room temperature: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 3 months—perfect to stash for quick snacks
Ingredients
2 cups almond meal
1/4 cup maple syrup
3 tbsp collagen (we use CHIEF Vanilla – code BOOBTOFOOD)
110 ml coconut oil or olive oil
1 tsp vanilla extract
1/2 tsp baking powder (GF if needed)
60g chocolate chips or chopped dark chocolate
Method
Preheat your oven to 170°C (fan-forced) and line a baking tray with baking paper.
In a large bowl, add all ingredients except the chocolate chips. Mix until just combined.
Fold in the chocolate chips, then roll the mixture into 8 even-sized balls.
Flatten each ball into a cookie shape and place them evenly spaced on the tray.
Bake for 15–20 minutes, or until golden on the edges but still soft in the centre. They’ll firm up as they cool.
Let them cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Ingredient swaps & notes:
-
Oil: Swap coconut oil for olive oil or melted butter
-
Collagen: Any flavour of collagen works—vanilla, chocolate or unflavoured
-
Chocolate chips: Use dairy-free if needed, or omit for younger toddlers
-
Gluten-free: Ensure your baking powder is GF if required
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