Grain free White Chocolate Cranberry Cookies
Print recipe| Serves | 24 |
| Prep time | 5 minutes |
| Cook time | 9 minutes |
| Total time | 14 minutes |
| Meal type | Dessert |
Ingredients
- 15oz no salt added garbanzo beans (rinsed and drained)
- 3 heaped teaspoons 'White Chocolate' BuffBake peanut butter (www.buffbake.com (coupon below))
- 1/4 cup vanilla MuscleEgg egg whites (www.muscleegg.com)
- 1 scoop PEScience 'Cookies & Cream' Protein (www.pescience.com (coupon below))
- 2 tablespoons Sweet Leaf Stevia (or sweetener of choice)
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 2 tablespoons milk of choice
- 1 teaspoon vanilla extract
- 2 heaped tablespoons white chocolate chips (roughly chopped)
- 2 heaped tablespoons reduced sugar dried cranberries (roughly chopped)
Directions
| Step 1 | |
| Preheat oven to 350 degrees and line a baking sheet with parchment paper or silpat. | |
| Step 2 | |
| Add all ingredients EXCEPT white chocolate chips and cranberries to a large food processor. Blend on high for 45 seconds to 1 minute until very smooth. Let sit for 5-7 minutes. | |
| Step 3 | |
| Remove blade and stir in white chocolate chips and dried cranberries. Divide and scoop batter onto cookie sheet. These will not rise much so whatever shape you place them in is roughly how they will looks when baked. | |
| Step 4 | |
| Bake for 7-9 minutes. | |
Note
NUTRITIONAL INFORMATION (makes 24 cookies): calories- 41, fat- 1 gram, carbs- 4/fiber- 2 grams, protein- 3 grams PER COOKIE