Bakery Style Cookies

Name: Bakery Style Cookies
Prep time: 25 min
Total time: 25 min
Yield: 12 cookies
Ingredients: 211g grass fed butter; 190g coconut sugar; 60g maple syrup; 50ml unsweetened almond milk; 2 tsp vanilla extract; 290g plain flour (can sub for plain gluten-free flour); 40g Chief Unflavoured Collagen; 1 tsp baking soda; 1 tsp sea salt; 80g dark chocolate of choice; 9 tsp of pistachio butter

Updated on July 09, 2026 • Time to read: 1 minute

By Anna van Halteren

Nothing beats a traditional bakery style cookie. These brown butter pistachio choc chip cookies are crisp around the edges, soft and gooey in the centre, and packed with melty dark chocolate. Unlike most bakery cookies, they're refined sugar free and made with grass-fed butter and Chief Unflavoured Collagen. I've included Chief collagen because it dissolves seamlessly into the dough without impacting the flavour or texture, making it an easy way to add a protein boost to a recipe i already love.

Bakery Style Cookies

Anna van Halteren

Servings

12 cookies

Prep Time

25 minutes

Calories

339

Ingredients

211g grass fed butter
190g coconut sugar
60g maple syrup
50ml unsweetened almond milk
2 tsp vanilla extract
290g plain flour (can sub for plain gluten-free flour)
40g Chief Unflavoured Collagen
1 tsp baking soda
1 tsp sea salt
80g dark chocolate of choice
9 tsp of pistachio butter

Directions

Pipe pistachio butter into small discs onto a tray lined with parchment paper.
Freeze for 30 minutes, or until firm
Over medium heat, cook butter until golden and nutty.
Transfer to a bowl and place it in the freezer for 10 minutes.
Whisk in the coconut sugar, maple syrup, milk, and vanilla.
Next add the dry ingredients until just combined. Fold through the dark chocolate.
Divide the dough into 9-12 portions and flatten each with a spoon. Place a frozen pistachio butter disc in the centre and wrap the dough around.
Place the dough onto a lined tray and chill in the freezer for at least 20 minutes. Bake at 175 degrees Celsius for 13-16 minutes, or until crispy around the edges and soft in the centre.
Finish with flaky sea salt. While still warm, place a large bowl over each cookie and swirl it around to create a perfectly round shape.