Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in a medium-sized bowl. Pour in collagen if using, along with coconut flour, and stir thoroughly.
Form dough into 1.5-inch egg shapes and lay flat on parchment paper. If they’re too soft to form, add more coconut flour, 1 tablespoon at a time until consistency is thick enough. Dough should make ~10-12 eggs.
Once all dough has been shaped, place in the freezer for 15 minutes to chill/harden.