In the bowl of a mixer, place all 'wet' ingredients. Blend well. (need to make sure the molasses is mixed throughout.)
Add in the almond flour, collagen, and chocolate chips. Mix until a cohesive dough forms.
This is where you get to adjust dry/wet. Add just enough milk to bind the dough if you need more....adding only a teaspoon at a time. If you accidentally add too much, add some almond or coconut flour to absorb the excess.
Either using cookie scoop like this, and a heaping tablespoon, divide the dough into 12 equal balls, rolling them in your hands to smooth out.
Store in an airtight container in the fridge or freezer!