RECIPE HIGHLIGHTS
≈150cals each cookie consisting of 5g fat, 11g carbs (9g net carbs), 15g protein ✔️
seasonal, organic, non-GMO ingredients ✔️
no added sugars ✔️
no trans fats ✔️
gluten-free ✔️
INGREDIENTS
▫️40g canned pumpkin purée
▫️8g beetroot powder
▫️100g ripe banana
▫️60g plain whole-milk Greek yogurt
▫️1 tbsp grass-fed salted butter
▫️1 egg white or about 2 tbsp / ≈31g
▫️1 tbsp extra virgin olive oil
▫️58g whey protein isolate powder
▫️40g collagen peptide powder
▫️90g pea protein isolate powder
▫️28g super fine almond flour
▫️8g cornstarch
▫️ ½ tsp double-acting baking powder
▫️48g brown sugar substitute
▫️¼ tsp baking soda
▫️1 tbsp lemon juice
▫️1 tsp alcohol-free pure vanilla extract
▫️35g sugar-free baking white chocolate chips
▫️5g chopped pecan pieces (for topping)
INGREDIENTS USED IN THE RECIPE
• Beetroot Powder from Carrington Farmers
• Pumpkin Purée, canned, organic from Trader Joe's
• Whey Protein Isolate Powder, zero-carb, unflavored from Isopure
• Collagen Peptides Powder, grass-fed, pasture-raised bovine, unflavored from Vital Proteins
• Whole-milk Greek Yogurt, plain, organic from 365 Whole Foods Market
• Brown Sugar Substitute, non-glycemic, zero-sugar sweetener from Swerve Organic
• Irish Butter, salted, grass-fed from Kerrygold
DIRECTIONS
▫️Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
▫️Cream the butter and the brown sugar together until smooth. Add egg white, banana, pumpkin purée, Greek yogurt, olive oil, lemon juice, and vanilla extract.
▫️Stir in a mixing bowl all the dry ingredients; beetroot powder + all the protein powders + almond flour + baking powder + baking soda + cornstarch.
▫️Add the dry to the wet and stir. Add the chocolate chips, and combine.
▫️Use a cookie scoop to portion and place dough on the pan.
▫️Pop them in the oven and bake for eight minutes. Let the freshly baked 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 good medium-large-sized cookie scoop to easily portion and place the dough on the pan.
▪️To be more consistent size-wise, when portioning out the cookie dough, you can weigh the cookie dough balls one-by-one, before popping them in the oven. Place a small piece of wax paper on a food scale. One cookie ball should weigh around 46-48grams.
▪️This is optional and purely aesthetics. Before adding the chocolate chips to the mixture, set some pieces aside for topping. Decide how many pieces you want to put on each cookie, and multiple the amount by twelve.
▪️Remember to include the calorie of the chopped pecan pieces used in this recipe as a topping. This is a good way to stay close to target calorie.
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