Inspired by my Cake Batter Collagen Protein Bars, this recipe may be even better because… chocolate chip cookie dough.
Excuse me while I step on my soapbox for a moment, I will step off it in just a few sentences. I didn’t create this recipe with the intention of replacing a protein-based meal. Instead, this recipe is a way to incorporate two nourishing foods – collagen and coconut – into your whole foods lifestyle. No matter how “paleo” or “safe” or “clean” a supplementary form of protein, it shouldn’t replace the nutrients and ritual of proper meals.
About the Paleo Cookie Dough Ingredients
Japanese Sweet Potatoes – The sweetest of sweet potatoes, this variety has a creamy white flesh. They are lovely baked as a side dish, but for this recipe, they are first peeled and then steamed. This creates a moister texture which works well here.
Collagen Protein Powder – I usually rally against protein powders, but Vital Proteins Grassfed Collagen is the exception to my rule. There are a whopping 18 grams of nourishing protein in 2 scoops (a scoop is about 2 Tbs.) of Vital Proteins Collagen. The collagen dissolves without texture or flavor in the recipe. Learn more about the benefits of collagen protein here.
Coconut Milk – This recipe uses full-fat canned coconut milk, although you can substitute light canned coconut milk. I do not recommend using cartons of coconut milk due to the icky additives like carrageenan.
Coconut Butter – Not to be confused with coconut oil. It’s available here, and here are 15 creative uses for this versatile ingredient.
- 2 medium Japanese sweet potatoes, peeled and chopped into ½ inch pieces (about very 2 heaping cups)
- ¾ cups canned coconut milk, recommended brand available here
- 1 Tbs. coconut butter, recommended brand available here
- 1 Tbs. coconut flour
- 1 Tbs. coconut sugar, maple syrup or raw honey (optional)
- 1 tsp. vanilla extract
- 3 scoops Vital Proteins Collagen, available here
- Pinch of salt
- ¼ cup chocolate chips (dairy/soy free option available here)
- Steam the peeled/chopped sweet potatoes until tender, about 15-20 minutes. Let cool.
- In a food processor, blend the sweet potatoes with the remaining ingredients (except the chocolate chips) until creamy.
- You are welcome to make the happy mistake I made when I first made the recipe. I added the chocolate chips while the dough was slightly warm, and they got all melty and soft and yummy. But the result wasn't as pretty with bleeding chocolate chips. So if you don't want the chocolate to melt, make sure the mixture is cool before stirring in the chocolate chips.
- Enjoy or store in the fridge for a few days.