Egg-Free Oatmeal Peanut Butter Cookies (with Collagen) Recipe

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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You know I love a good cookie, but around this time of year, there’s no shortage of treats to be had, right? This cookie is perfect because it’s the best of both worlds. The maple syrup and peanut butter make it sweet enough to feel like a treat, but it’s also gluten-free and dairy-free.

And — it even has protein! I added collagen to up the protein count a bit. Collagen has been really buzzy lately, and for good reason. First of all, it’s awesome just as a protein. But beyond that, it’s supposed to be great at strengthening skin, hair and nails, and improving digestion.

Egg-Free Oatmeal Peanut Butter Cookies (with Collagen) Recipe

Makes 18 cookies


  • 1 tbsp ground flaxseeds
  • 3 tbsp water
  • 1.25 cups rolled oats
  • 1/4 cup collagen
  • 1 cup creamy peanut butter (or almond butter)
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch salt

Directions: Preheat oven to 350 degrees F. Combine ingredients in a large mixing bowl. Using a spoon, portion batter onto a prepared baking sheet or silicone mat. Bake for 16-18 minutes until top and edges start to lightly brown. Remove from oven and allow to cool before serving.

Macros: P 6 C 12 F 8


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