This is a top cookie recipe for my family! My husband says this is by far his favorite and always requests me to make them. Who would ever guess they are actually super healthy?!

They’re grain and gluten free, sugar free and can be dairy free as well. They flatten once cooled (they’re not cakey cookies) and have a crispy yet chewy texture. They keep well in a glass container, but to make them last longer, keep them in the fridge or freezer!

Ingredients:

2 scoops (60g) vanilla (grass fed bone broth) protein powder
1/3 cup “brown sugar” erythritol (I like Swerve brand)
1/4 cup white granulated erythritol
1/4 cup coconut flour
1/2 tsp each baking soda & baking powder
Dash salt 
2 Tbsp (30g) grass fed butter (or sub ghee or coconut oil; must be softened at room temp, but not melted)
1 whole egg (free range organic) or can sub 2 egg whites
1/2 tsp pure vanilla extract
1/4 cup (30g) white chocolate chips (or sub milk/dark chocolate or dairy/sugar free alternatives)
1/4 cup (30g) dried cranberries (no sugar added)

Directions:

Pre heat the oven to 350F. Line a baking sheet with parchment paper. Make sure your butter is softened at room temp for at least 1 hour.

In a medium bowl, combine the egg, butter, vanilla and sweetener. Use a hand mixer to beat them until all combined.

In a separate bowl add the dry ingredients. Slowly add it to the wet ingredients, with the hand mixer on low speed. Use a spatula to hand stir in the chocolate chips & cranberries.

Use a spoon to scoop out 15-20g of dough & roll into balls. Line the baking sheet with a few inches in between balls.

Bake at 350F for approx. 8-10 minutes total, or until just golden brown on top & sides.

Let cool completely until transferring to a glass container. Store in fridge or freezer.

Total Nutrition Info:

664 calories
66 protein
69 carbs (14g fiber, 45g sugar)
18g fat

Per 20g cookie: (Makes about 10-12 per batch)
45 calories
4.5 protein
4.5 carbs (1g fiber 3g sugar)
1.2 fat