Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
The dough should be thick. If it's not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
While the dough is chilling, preheat oven to 350 F.
Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
Using a cookie scoop or spoon, scoop dough and form 20 small cookies.
Bake for 10-11 minutes.
Remove from the oven and let the cookies cool completely.
Once the cookies have cooled, add one small scoop of ice cream to half of the cookies, then form little sandwiches with the other half.
Roll each ice cream sandwich in mini chocolate chips and place them in the freezer to harden up. Note: you need to work pretty quickly here, so they don't melt.
Eat and enjoy!