Preheat oven to 350º F.
Add the butter, coconut oil, and sweetener to a bowl, and whip together with a hand mixer. Alternately, use a stand mixer to combine.
Next, add in egg, vanilla, collagen, baking soda, and salt. Use the mixer to beat together well.
Add the almond flour, and then use a spoon to combine with the wet ingredients. Stir until all the almond flour is mixed in.
Add sugar free chocolate chips, chopped dark chocolate, or a combination of both, depending on your preference. Mix in.
Use a tablespoon to scoop heaping tablespoons of batter, and roll into balls. Place on the cookie sheet with at least 2 inches separating each cookie dough ball.
Bake cookies for 9 minutes. They will look underbaked at this point, but when they cool will have a chewy, cookie-dough type texture (which is perfect in my opinion!). Baking the cookies longer gives the cookies a crunchier texture on the outside.
Allow to fully cool. They will be very soft when still warm but will firm up after cool/ Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.