In a small bowl, combine the coconut flour, collagen peptides, baking powder, baking soda, salt, and cinnamon, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, allulose, and brown Swerve until light and fluffy.
One at a time, add the egg, vanilla, and peanut butter to the butter mixture, beating to combine after each addition. Regularly scrape the bowl down with a rubber spatula.
Add the dry ingredients to the butter mixture and beat to combine.
Cover the cookie dough and chill it in the refrigerator for one hour.
Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper.
Remove the dough from the refrigerator and scoop it into 24 equal balls. Gently roll each ball between your palms and then in the extra granulated allulose to coat. Using the back of a fork, mark the top of each cookie with a traditional crosshatch pattern.
Bake the cookies for 12-15 minutes at 325 degrees F, rotating the pans halfway through the baking time. Allow the cookies to cool completely on the pan. Store in an airtight container.