Almond Butter Chocolate Chip Cookie Dough Collagen Protein Bars

 

4 bars

• ½ cup collagen peptides powder , see notes for scoop conversion*
• ½ cup coconut flour
• 3 Tbsp monk fruit sweetener , or any granulated sugar of choice**
• 2 Tbsp drippy almond butter
• 2 ½ Tbsp unsweetened almond milk , or other dairy free milk like cashew or coconut milk
• 3 Tbsp mini chocolate chips

Instructions:

• In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).
• Next, mix in the almond butter and almond milk, using your hands to knead and get the dough to combine together.
• Do a quick taste test and add 1-2 Tbsp more sugar if desired.Knead the dough for at least for 1 full minute.

NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don't add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.

• Add the chocolate chips to the dough.
• Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
• Slice into 4 bars.
• These bars have the chewiest texture when kept in the fridge, but you can also keep these protein bars out at room temperature if you prefer softer textured protein bars.
• Enjoy!

*I used Vital Protein's Collagen Peptides Powder. I used a standard measuring cup to measure out the protein powder, but for reference: ½ cup of collagen peptides was equivalent to 4 scoops, or 40 grams
**For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions