RECIPE HIGHLIGHTS
yields 12 cookies
≈124.5 calories each cookie, consisting of 4.5g fat, 11g carbs (9g net carbs), 11g protein✔️
anti-inflammatory, seasonal, organic ingredients✔️
contains type I and type III collagen✔️
no trans fats✔️
gluten-free✔️
INGREDIENTS
▫️2 tsp ground turmeric
▫️3 tsp ground ginger
▫️28g super fine almond flour
▫️14g coconut flour
▫️90g unflavored pea protein isolate powder
▫️30g unflavoured collagen peptide powder
▫️½tsp double-acting baking powder
▫️70g brown sugar substitute
▫️150g whole-milk plain Greek yogurt
▫️5 tbsp liquid egg whites
▫️1 tbsp extra virgin olive oil
▫️2 tbsp lemon juice
▫️1 tsp vanilla extract
▫️20g white chocolate baking chips
▫️20g pumpkin spice chocolate baking chips
▫️10g unsulfured crystallized ginger (thinly sliced for topping)
PRODUCTS USED IN THE RECIPE
• Whole-milk Greek Yogurt, plain, organic from Sprouts Farmers Market.
• 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.
• White Chocolate Baking Chips, no added sugar, from ChocZero.
• Pumpkin Spice Chocolate Baking Chips, no added sugar from Lily's.
DIRECTIONS
▫️Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
▫️Combine all the wet ingredients; Greek yogurt + liquid egg whites + olive oil + lemon juice + vanilla extract.
▫️Combine in a mixing bowl all the dry ingredients; ground turmeric + ground ginger + pea protein powder + collagen peptide powder + almond flour + coconut flour + baking powder + brown sugar substitute.
▫️Mix your wet ingredients into your dry ingredients. Add the chocolate chips, and combine.
▫️Use a cookie scoop to portion and place dough on the lined pan.
▫️Place the thinly sliced pieces of cristallized ginger and a few chocolate chips on top of each cookie.
▫️Pop them in the oven and bake for ten 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 rather 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. I also covered my hands with flour. Use gluten-free flour if you wish your cookies to stay gluten-free.
▪️Before adding the chocolate chips 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 the calorie of the crystallized ginger used in this recipe. This is a good way to stay close to target calorie. The crystallized ginger has a significantly small amount of added sugar (less than 1g) and is totally optional. If you would rather have no ginger on top, you will save about 18 calories and your cookies will have absolutely no added sugars.
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