Typically, most of us collagen devotees like to add collagen to beverages; it's convenient, collagen dissolves easily in liquids, and adding it to morning beverages fits easily into our daily routine. However, collagen as an ingredient is extremely versatile and with its dissolvability and neutral taste, it can be included in almost any recipe, solid or liquid. It's particularly easy to do with food preparation that involves a liquid component into which the collagen can be blended first (think pancake batter, muffin batter, oatmeal, cake batter etc.) Simply blend or whisk the collagen into the liquid, then combine it with the rest of the ingredients as you would normally. The key is to not add too much. A hefty dose can change the texture of your baked good too much. Think adding collagen as a nutritious booster, rather than as the main ingredient. But why bother? Well, adding healthy "booster-ingredients" to our foods and beverages throughout the day all adds up to a healthier diet overall. By sprinkling hemps seeds on our salads, putting greens in our smoothies and adding avocado to our sandwiches, we increase the nutrients we take in each day. Adding collagen to foods like muffins, pancakes and oatmeal, and even to decadent treats like brownies, is just one more way to upgrade our diet through little steps that all add up. So, why not go ahead and add collagen to your next baking session? We can even get you started with these incredibly indulgent (and healthy-ish!) gluten-free brownies. The texture of these is exactly what you wish for in a brownie: gooey, fudgy, and dense, with a delicious taste that will compete with any traditional version.



PREP TIME: 10 min   /  COOK TIME: 25 min


  • 1/3 cup maple syrup
  • ¼ cup melted virgin coconut oil
  • 1 large egg
  • 2 scoops (20 grams) Sproos pure collagen (wild-caught marine or grass fed bovine) 
  • 2 teaspoons vanilla extract 
  • 1 cup fine ground almond flour
  • 1/3 cup raw cacao powder, sifted
  • 1/4 teaspoon sea salt
  • 1/4 cup mini chocolate chips + 1.5 tablespoons chocolate chips


  1. Preheat the oven to 350 F. Grease a rectangular loaf pan with coconut oil or line with parchment paper.
  2. In a large bowl, whisk together maple syrup, coconut oil, egg, collagen and vanilla until fully blended.
  3. Add the almond flour, cacao, and sea salt and mix in fully.
  4. Stir in the ¼ cup chocolate chips.
  5. Spoon the batter into the loaf pan and smooth out the top. Sprinkle with the remaining chocolate chips. Bake for 25 minutes. When done the brownies will feel soft but not squidgy enough to be raw inside.
  6. Cool completely on the counter. 
  7. Cut into 12 pieces and enjoy.
  8. Store the brownies in a sealed container at room temperature for a couple of days, in the fridge for up to 4 days, or in the freezer.  (Tip- no need to defrost- they are amazing eaten frozen!) 
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