Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a medium mixing bowl combine butter, sugar, peanut butter and butternut squash. Mix together until very smooth.

Add the gluten-free flour and baking soda to the mixture and stir until well combined. Lastly, add the collagen peptides or if choosing to omit, add additional 3 Tbsp gluten-free flour and fold into the dough.

Scooping out small spoonfuls, roll the dough in the palm of your hands. Roll into a round ball and gently flatten into a disk onto the parchment-lined baking sheet. Bake in the preheated oven for 7-9 minutes until the bottom and edges are golden brown.

Remove from the baking sheet and let cool on the counter or baking rack.

Once the cookies have cooled, melt the chocolate chips and coconut oil in a small saucepan over low heat. Stirring constantly so the chocolate won’t burn to the bottom or edges of the pan. After all the chocolate has melted, remove from heat and begin dipping the cookies.

Take a cookie and dip it halfway into the chocolate, using the back of a spoon to help spread the chocolate evenly and scrape off excess chocolate. Place dipped cookies onto a parchment-lined baking sheet.

Place finished cookies in the freezer for 10-12 minutes to set the chocolate. Remove from the freezer and serve.