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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
Cook Time10 minutes
Total Time30 minutes
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.
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Power Cookie Recipe

Paleo, dairy-free, gluten-free, keto

Prep Time: 10 minutes Cook Time: 10 minutes Yield: 1 dozen

Ingredients

Instructions

  1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat.
  2. In a stand mixer or medium bowl, mix the nut butter, coconut sugar, vanilla, and eggs until smooth
  3. Add the rest of the ingredients and mix well, folding in the chocolate chips last
  4. Roll into 12 balls and flatten slightly. Place 1 inch apart on baking sheetBake for 10-14 minutes, or until golden brown on top
  5. Cool on baking sheet for 10 minutes, then place on wire rack until cooled completely. 
  6. Tag me on Instagram if you make them and hashtag to spread the love 🙂 @kendylmorris #powercookies

Notes- Double or triple recipe and freeze dough or cookies for up to 6 months. Bake as instructed for dough, or eat cold / thawed for pre-baked cookies.

Need help cleaning out your pantry? Check out the below link to see all my favorite clean products.