RECIPE HIGHLIGHTS
yields 12 cookies
≈136 calories each cookie, consisting of 4.6g fat, 8g net carbs (1.4g fiber), 15g protein✔️
contains type I and type III collagen✔️
no trans fats✔️
no added sugars✔️
gluten-free✔️
INGREDIENTS
▫️28g super fine almond flour
▫️30g unflavored pea protein isolate powder
▫️30g unflavored whey protein isolate powder
▫️10g unflavored hydrolized collagen peptides type I & III
▫️23g cultured buttermilk blend
▫️6g unsweetened cocoa powder
▫️6tsp instant coffee crystals
▫️16g brown sugar substitute
▫️8g stevia powder
▫️1 (100g) ripe medium-sized banana
▫️1 egg yolk
▫️14g or 1 tbsp salted butter
▫️1 tsp vanilla extract
▫️1 tsp double-acting baking powder
▫️⅛ tsp baking soda
TOPPINGS:
▫️55g sugar-free dark chocolate baking chips
▫️6 roasted almonds, crushed
▫️24 sundried goji berries
▫️a sprinkle of powdered sugar substitute (optional)
PRODUCTS USED IN THE RECIPE
• Hydrolyzed Type I and Type III Collagen Peptides, unflavored, from Lake Avenue Nutrition.
• Super Fine Almond Flour, gluten-free, from Bob's Red Mill.
• Brown Sugar Substitute, non-glycemic, zero-sugar sweetener from Swerve Organic.
• Confectioners Sugar Replacement, non-glycemic, zero-sugar sweetener from Swerve Organic.
• Dark Chocolate Baking Chips, sugar-free, from 365 WholeFoods.
• Cultured Buttermilk Blend powder, no added sugars, from The SACO Pantry.
DIRECTIONS
▫️Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
▫️Combine all the wet ingredients; mashed ripe banana + egg yolk + melted butter + vanilla extract.
▫️Combine in a mixing bowl all the dry ingredients; pea protein powder + whey protein powder + collagen peptide powder + buttermilk powder + almond flour + cocoa powder + brown sugar substitute + stevia powder + instant coffee crystals + baking powder + baking soda.
▫️Mix your wet ingredients into your dry ingredients.
▫️Add chocolate chips, then combine.
▫️Use a small cookie scoop to portion, and place dough on the lined pan.
▫️Place a few chocolate chips on top of each cookie.
▫️Pop them in the preheated oven, and bake for eight minutes. Pull them out of the oven and place a couple of goji berries and a sprinkle or two of powdered sugar substitute and crushed roasted almond over the freshly baked cookies. Gently press the crushed almond pieces so they would stick to the cookies.
▫️Let the cookies sit on the pan for a couple of minutes before transferring them to a cooling rack.
TIPS
▪️Cookie dough in this recipe is going to be soft and sticky. This is normal for recipes that use small amounts of conventional baking flour. Use a small-sized cookie scoop to easily portion and place the dough on the pan. I also covered my hands with flour. Use gluten-free flour if you wish your cookies to stay gluten-free.
▪️You can chill the dough in the fridge for about half an hour before baking. This is meant to make the dough be a little more pliable. In this case, you might want to add the baking soda right before baking.
▪️Do not skip baking soda. Baking soda works wonders when there's a presence of acids such as buttercream and coffee which are used in this recipe.
▪️Before adding the chocolate chips in to the mixture, set a few pieces aside for toppings. Decide how many pieces you want to put on each cookie, and multiply the amount by twelve.
▪️Remember to include calorie of toppings used in this recipe; dark chocolate chips, crushed roasted almonds and goji berries. Avoid overdoing the powdered sugar. This is a good way to stay close to the target calorie.
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