Add 3 scoops collagen powder, peanut butter, 1/4 cup coconut flour, pinch salt, almond milk and sugar free maple syrup. Processor until completely mixed and a smooth batter forms. 

Now, add 1/4 cup of coconut flour and another scoop of collagen (making 4 total). Process again until thoroughly mixed. Next, add a 1/2 cup of coconut flour. Process again until a thick dough starts to form. It is important to add the coconut flour in steps so that it can make a better cookie dough texture without getting too sticky and keeping the food processor from working. 

Finally, add 2 tbsp. of Swerve sweetener (or preferred sweetener) and process once more until combined. 

Transfer dough from food processor to a bowl. Add chocolate chips and mix them into the dough. 

Let dough chill in the fridge for about 30 minutes to an hour, then roll into 16 balls of about 2 tbsp. each. Enjoy!