By JJ Virgin

Gluten-Free Collagen Oatmeal Chocolate Chip Cookies


May 13, 2019

Have some cookies! With the collagen protein, healthy fats, and filling fiber in this scrumptious gluten-free recipe, you can indulge and feel good about it.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Yields: 24 2-inch cookies


2 scoops Collagen Peptides Powder

1/2 cups all-natural no-sugar-added unsalted nut or seed butter

2 tbsp ground flaxseed

6 tbsp water

1 tbsp coconut oil

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp stevia or powdered monk fruit

3 tbsp coconut flour

1/2 cup organic gluten-free rolled oats (not quick-cook oats or instant oatmeal)

1 cup stevia-sweetened dark chocolate chips (like Lily’s)

1/2 cup chopped nuts or dried unsweetened coconut flakes (optional)


1Preheat oven to 350F.

2In a medium mixing bowl, whisk together Collagen Peptides Powders, stevia or powdered monk fruit, baking powder, sea salt, coconut flour, and rolled oats.

3In a separate mixing bowl, stir together ground flaxseed and water until well-combined; add nut or seed butter, coconut oil, and vanilla extract and mix again thoroughly.

4Add dry ingredients to wet ingredients and stir until evenly combined.

5Mix in chocolate chips and nuts or coconut if using.

6Using a teaspoon, drop dough onto an ungreased, parchment-lined baking sheet about 2 inches apart.

7Place baking sheet in oven for 12-15 minutes.

8Remove from oven and let stand for 5 minutes before transferring from baking sheet to cooling rack.

9Leftover cookies (if there are any!) can be stored in a covered container at room temperature for up to 3 days or tightly wrapped and frozen for up to one month.

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