Coconut Collagen Cookies

Ingredients

• 180 g (2 cups)oats
• 2 scoopsVital Proteins coconut creamer
• A dashcinnamon
• ½ tspsea salt
• 30 g (⅓ cup)organic dried unsweetened coconut flakes
• 30 ml (2 tbsp)maple syrup
• 2ripe bananas
• 1 tbspmelted coconut oil
• 125 g (½ cup)nut butter (peanut butter was used)
• As much as you like (½ a bar was used)your favourite dark chocolate

Instructions

1. 1

   Mix the dry ingredients

   Combine the oats, coconut creamer, cinnamon, sea salt and coconut flakes. For a finer texture, briefly pulse the oats in a food processor first.

2. 2

   Mash the bananas

   Mash the ripe bananas, then add the remaining wet ingredients.

3. 3

   Prepare the additions

   Melt the coconut oil before mixing it in, and chop the dark chocolate into bite-sized pieces.

4. 4

   Bake the cookies

   Combine the wet and dry mixtures. Spoon the batter onto a baking tray lined with parchment paper and, if you like, drizzle with more melted chocolate. Bake at 175°C (350°F) for 15 minutes. Let the cookies cool before eating or storing them.

What are coconut collagen cookies?

These are modern, home-style oat cookies made with bananas, coconut and a scoopable coconut creamer. They are not a traditional regional cookie; the recipe brings together familiar pantry baking ingredients in a simple, soft-baked treat.

Ripe banana and nut butter bind the oats, while coconut flakes add texture and dark chocolate gives each bite a richer finish. Briefly pulsing the oats is an optional way to make the cookies less coarse.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 14g protein, 67g carbs, 25g fat.

The oats, bananas, maple syrup and chocolate provide most of the carbohydrates, while nut butter and coconut oil contribute much of the fat. Oats, nut butter and the coconut creamer also contribute protein, though the exact amount depends on the creamer and chocolate used. Pair a cookie with fruit or plain yoghurt if you want to balance the snack with something fresh.

The ingredients that shape the dough

Ripe bananas: they provide sweetness and help hold the mixture together, so mash them thoroughly before combining them with the other wet ingredients.

Nut butter: peanut butter is the version used here, but another nut butter can fill the same role. Its thickness can affect how easily the mixture comes together.

Coconut and chocolate: dried coconut flakes bring a little chew, while bite-sized chocolate pieces distribute through the cookies. Chop the chocolate fairly small so it is easy to portion with the batter.

Mixing without overworking

Dry mix: combine the oats, coconut creamer, cinnamon, salt and coconut flakes before adding the banana mixture. This helps spread the seasonings and flakes through the dough.

Wet mix: mash the bananas, then stir in the remaining wet ingredients, including the melted coconut oil and nut butter. Mix the wet and dry ingredients until combined rather than continuing to stir once no dry patches remain.

Shaping and baking

Portioning: spoon the batter onto a parchment-lined tray, leaving a little space between portions. The method does not specify a cookie size, so keep the portions reasonably even to help them bake at a similar rate.

Doneness: bake at 175°C for 15 minutes. The recipe gives no visual doneness cue, so use the stated time and let the cookies cool before handling; they will be delicate while warm.

Chocolate finish

Mix chopped chocolate into the dough so there are pieces throughout each cookie. The amount is flexible, with half a bar used in the original version.

Extra drizzle: melt more chocolate and drizzle it over the shaped batter before baking if you want the suggested finish. This is optional, so the cookies can be made without it.

Serving and storing

Let the cookies cool before serving so they have time to firm up. They suit a simple snack plate, or can be served with fruit or plain yoghurt for a more rounded snack.

The original method recommends keeping them in the fridge and hopes they will last the week. Store them covered and chilled, and reheat briefly if you prefer them warm.

Recipe notes & tips

• Use very ripe bananas so they mash easily and blend smoothly into the dough.
• Pulse the oats briefly if you prefer a finer cookie texture.
• Melt the coconut oil before mixing it into the wet ingredients.
• Chop the chocolate into small pieces for easier mixing and portioning.
• Line the baking tray with parchment paper to make the cookies easier to lift off.
• Allow the cookies to cool before storing so they do not steam inside the container.

Variations

• Choose another nut butter: swap the peanut butter for a different nut butter with a similar consistency.
• Adjust the chocolate: use more or less dark chocolate to suit your taste.
• Skip the drizzle: leave off the extra melted chocolate for a simpler finish.
• Keep the oats coarse: leave them whole instead of pulsing them in a food processor.
• Add extra cinnamon: increase the dash slightly for a more pronounced spice note.

Common mistakes to avoid

• Using underripe bananas: they are harder to mash and less sweet; choose ripe bananas.
• Adding unmelted coconut oil: it can be difficult to mix evenly; melt it before adding.
• Leaving large chocolate chunks: they can make spooning the batter awkward; chop the chocolate into bite-sized pieces.
• Skipping the parchment: the cookies may be harder to lift from the tray; line it before adding the batter.
• Handling them while hot: warm cookies can be delicate; let them cool before eating or storing.

How to store

Keep the cooled cookies in a covered container in the fridge, as recommended in the original method. They are intended to keep for about a week; warm briefly before serving if desired.

Frequently asked questions