Gluten-free, rich, and delicious!
Stir together the flax meal and water, set aside to gel for 5 minutes. In another bowl, beat the peanut butter, butter, coconut sugar, and vanilla together until smooth and creamy, about 1 minute using a handheld mixer. Beat in the flax mix until combined.
In another bowl, stir together the gluten free flour, collagen, baking soda, salt, and chocolate chips. Add the peanut butter cups to a food processor or blender and blitz just until small crumbles form and then stir them into the dry ingredients.
Add the dry ingredients to the wet and mix until no dry spots remain. Use a 1 1/2 inch cookie scooper to scoop 16 evenly sized cookie dough balls onto a baking sheet. Cover the dough and chill in the freezer for at least an hour.
Preheat the oven to 350F and prepare a baking sheet with parchment paper. remove cookie dough from freezer and place the cookie dough balls about 1 1/2 inches apart on the baking sheet. Bake them for 12-14 minutes and the edges begin to brown. Let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to continue cooling for 15 minutes.