• Rachel Katzman

Chocolate Chip Cookies

This may seem pretty basic. Chocolate chip cookies? What's so exciting about that anyway? How is Risky Veggie making this new and different? Well, my dear readers...keep reading because I have a weird, yet totally awesome secret ingredient to share with ya'll!

Quick disclaimer here - these cookies are gluten-free, keto-friendly, low-carb, (mostly) dairy-free (but because of the chocolate chips having a tiny bit of dairy, I use "mostly"), BUT they are insanely delicious. Even my carb-eating, meat-loving husband liked these! And if I can get his stamp of approval, I know I'm good to go!

Remember my secret ingredient? Kosher Fish Collagen! What's great about this ingredient is that it gelatinizes so it helps to create a soft and chewy cookie interior without adding a lot of other fillers or under-baking the cookies. Plus, it's very beneficial for strengthening your nails, skin, hair and bones! Also, it's taste-less and flavor-less, so don't worry - your cookies won't taste like fish!

Just one note about Kashrus here - since this is OU (Fish), make sure to wash out your mouth if you're eating a meat meal. Of course, you can get collagen made from beef but this way, you're parve, so good to go - AND Rachel-friendly!

I know it's a little pricey but a little goes a long way - just 1 scoop per serving! And it's on sale right now on Amazon!

Chocolate Chip Cookies

Prep time: 5 min

Cook time: 15 min

Total time: 20 min

Servings: 15 cookies

Author: Rachel Katzman


-1 1/2 cups Almond Flour

-1/2 cup Swerve (or other sugar substitute, or you can use real sugar)

-1/4 cup Avocado oil (you can use melted coconut oil or EVOO)

-2 Eggs

-1/4 tsp Salt

-1 tsp Vanilla Extract

-1 scoop Kosher Fish Collagen (weird, but it works!)

-1/4 cup Stevia-sweetened chocolate chips (I like Lilly's brand)


1. Pre-heat oven to 350F and line a baking sheet with parchment paper

2. Add all of the ingredients, except the chocolate chips in a big mixing bowl and stir until combined

3. Fold in the chocolate chips

4. Using your hands or a mini ice-cream scoop, measure out a dollop of the batter and flatten with your hands (it's easier if your hands are damp).

5. Bake for 15 minutes and let cool for another 5 minutes. They should be soft and chewy on the inside but crisp on the outside!

*This post contains affiliate links. Here at Risky Veggie, I earn a small commission if you purchase an item through one of those links, which allows me to continue bringing you great tasting recipes, fashion tips and everything in between! As always, thanks for your support!

Happy baking!



PS - Check out this GORGEOUS gold foiled small platter I got from! Owner Sue Kaplan has a store in her basement and has some beautiful gifts just in time for Hanukkah! Great option for your mother-in-law, sister, bestie, boss or even for yourself, because girl, treat yo self!



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