Soft & Chewy Peanut Butter Power Cookies

These soft, bakery-style cookies are packed with peanut butter, coconut, pecans, collagen, and sugar-free chocolate chips. They stay wonderfully moist and chewy, making them the perfect afternoon treat or post-workout snack.

Yield: Approximately 18–20 cookies

Ingredients

• ¾ cup natural peanut butter (no sugar added)
• ¼ cup + 1 tbsp ChocZero Keto Honey
• 2 tbsp unsalted butter, melted and slightly cooled
  • Or coconut oil for a dairy-free version
• 1 large egg
• 1 egg yolk
• ½ tsp vanilla paste or vanilla extract
• 1 tbsp collagen peptides
• 1 cup unsweetened shredded coconut
• ¼ cup finely chopped sugar-free dried cranberries
• ¼ tsp sea salt
• ½ tsp baking soda
• 1 tbsp chia seeds, ground (whole chia seeds also work)
• 1 tbsp macadamia milk
• ¼ cup crushed pecans
• ½ cup sugar-free milk chocolate chips
  • ChocZero Milk Chocolate Chips preferred

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, ChocZero Keto Honey, and melted butter (or coconut oil). Stir until smooth and glossy.
3. Add the egg, egg yolk, vanilla, and macadamia milk. Whisk until fully incorporated and creamy.
4. Add the collagen peptides, shredded coconut, dried cranberries, sea salt, baking soda, ground chia seeds, crushed pecans, and chocolate chips. Stir until evenly combined.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Roll into balls and gently flatten slightly with your fingers.
6. Bake for 9–10 minutes, or until the edges are lightly golden and the centers still appear soft. Do not bake longer than 10 minutes.
7. Allow the cookies to cool completely on the baking sheet. They will continue to set as they cool while maintaining their soft and chewy texture.

Tips

• Do not overbake. The cookies should look slightly underdone in the center when you remove them from the oven. This is the secret to keeping them soft and moist.
• For extra gooey cookies, press a few additional chocolate chips onto the tops of the cookies just before baking.
• If the dough feels too soft to work with, refrigerate it for 15–20 minutes before scooping.

Storage

Store in an airtight container at room temperature for 3–4 days or in the refrigerator for up to 1 week.

These cookies actually become even softer and chewier by the next day.