Preheat the oven to 325 degrees F.
Grease an 8-inch square baking pan and line with parchment. I used a nonstick metal pan, lined with a strip of parchment.
In a small bowl, combine the coconut flour, baking powder, and collagen and set aside. Sift the coconut flour if it's clumpy.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, and granulated Swerve.
Add the egg to the butter mixture and beat until combined, scraping the bowl down with a rubber spatula as needed.
Add the vanilla and salt and beat to combine.
Add the coconut flour mixture to the butter mixture and beat until fully incorporated, scraping the bowl down as needed.
Spread the cookie dough evenly in the prepared pan (I used an offset spatula for this).
Bake the cookies at 325 degrees F for 18-20 minutes, until the center is set and the edges begin to brown.
Allow the cookies to cool in the pan (coconut flour cookies are sturdier when cool).