Chocolate White Chocolate Chip Cookies (paleo, vegan, gluten-free)

I wanted to leave you with a tasty recipe for this Labor Day weekend, and I’m super happy with this new creation. I’ve been cooking quite a bit lately, as it’s a wonderful creative outlet for me, and also tends to relieve some stress (especially when I’m creating chocolate treats… ). I definitely don’t condone stress eating, but I do encourage finding healthy replacements for foods that would typically have a much bigger burden on your body. These are a health-coach approved healthy treat, but are honestly so nutritious they could go in the “snack” category 🙂

Lily’s chocolate is one of my all-time favortie brands and they recetly released a white chocolate chip. It does contain a small amount of milk-fat, so replace with dairy-free choclate chips if strictly vegan/paleo. I tolerate these fine so I use them for treats like these, but they can easily be replaced.

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Chocolate White Chocolate Chip Cookies (high-protein, paleo, gluten-free, vegan)

I'm so excited to have recreated a high-protein and clean version of those store-bought chocolate white choclate chip cookies I used to salivate for. Now we can all enjoy them without the toxins! They could even pass as a healthy snack, not just dessert.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert, Snack

Equipment

• stand mixer

Ingredients

• 1/2 cup plant based protein powder
• 1/2 cup collagen
• 1/2 cup cocoa
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup coconut sugar
• 1/2 cup almond butter
• 2 flax eggs see instructions (or regular eggs)
• 1 tsp vanilla
• 1 cup @Lily’s white chocolate chips (they have small amount of milk fat so use another kind if strict vegan or paleo)

Instructions

• Make the flax egg by combining 2.5 tbsp water with 1 tbsp ground flax seed. Place in fridge for 10 minutes – they should be gelatinous.
• Preheat oven to 350 F and line a baking sheet with parchment paper.
• In a stand mixer or mixing bowl, cream together the wet ingredients on high until smooth.
• In a separate bowl, whisk the dry ingredients together. Slowly add to the wet ingredients, stirring as you go until well combined. Stir in the white chocolate chips.
• Scoop the dough into 10-12 balls and press down slightly. Top with a few chips. Bake for 10-12 minutes.
• Cool on pan for 10 minutes, then carefully slide parchment paper onto wire rack and cool completely.
• Store in airtight container on counter for 4 days.