Preheat the oven to 325 degrees F.
In a small bowl, combine the coconut flour, collagen peptides, cinnamon, salt, baking soda, and baking powder.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown Swerve, and allulose until light and fluffy.
Add the egg and then the vanilla, beating to combine after each addition. Scrape the bowl down with a rubber spatula as needed.
Add the dry ingredients to the butter mixture and beat to combine.
Add the chocolate chips to the cookie dough and mix on low to incorporate, or fold the chips in using your rubber spatula.
Scoop the cookies out onto parchment lined sheet pans, and gently flatten the tops slightly with your palm. Bake at 325 degrees F for 12-15 minutes, rotating the pans halfway through the baking time. Allow the cookies to cool completely on the pans.