WHITE CHOCOLATE CRANBERRY PROTEIN PIZOOKIE
I am so ready for all the holiday baking to commence! So I’m starting early with this White Chocolate Cranberry Protein “Pizookie!” This is what you would get if a pizza and a cookie had a baby on Christmas morning (haha). It’s got the texture of a soft-baked cookie, the shape of a pizza, and the flavors of tart cranberries, rich white chocolate, and a mouthwatering almond buttercream glaze. Did I mention it’s healthy? Yep, each generously-sized slice has 17 grams of protein, less than 10 grams of fat, and just 7 grams of sugar. This recipe is gluten-free and can easily be made dairy-free as well.
For added protein, I used Vital Proteins Collagen Peptides, which are versatile, flavorless, and easy to blend. Collagen adds muscle-building protein and beneficial amino acids (great for joint health, satiety, even skin elasticity) without ruining the flavor or texture of the end product. In case you’re wondering, cooking does not destroy collagen nor its health benefits. Cooking does “denature” protein (essentially unraveling it’s structure), but you still get the same amino acids, therefore the nutritional content remains unchanged.
You can substitute the Vital Proteins Collagen Peptides for another brand of collagen, or up to half a cup of additional flour, whey protein, whey-casein blend, or plant-based protein. Just be sure to add an extra tablespoon of butter or oil since other protein powders tend to dry out baked goods (you may also need to add extra milk or water to get a thick cookie dough).
I used a combination of gluten-free baking flour and coconut flour in this recipe, which yielded a tender buttery crumb and nice density. Feel free to substitute 1 ¾ cup of any of the following flours: all-purpose flour, brown rice flour, fine oat flour, sweet white sorghum, or white wheat flour. If substituting almond flour, I would start with 2 ½ cups and add more as needed to get a thick cookie dough. If using all coconut flour, you’ll need about ¾ cup. Keep in mind that these flour substitutions will alter the flavor and texture!
To add sweetness without any added sugar, I used Pyure Organic Stevia Blend. It’s an all-natural, calorie-free, sugar-free blend of stevia and erythritol (a naturally-derived sugar alcohol) that is twice as sweet as sugar and has no bitter aftertaste. Feel free to use any sweetener you like though! Just keep in mind, you’ll need about twice as much if using granulated sugar, baking stevia, granulated erythritol, or any sweetener that measures 1:1 like sugar.
To add buttery goodness, I used Earth Balance Original Buttery Spread (vegan). This is just personal preference, as butter, ghee, or any buttery spread that’s not “light” or “whipped” should work. I also added some cashew butter for a denser texture (can use another 1 1/2 tablespoons of buttery spread if preferred). Feel free to substitute a vegan egg replacer or two whole eggs for the egg whites, too.
I just love the white chocolate chips and fresh cranberries in these! The tart cranberries are a nice contrast to the rich sweetness of the chocolate chips. However, you can also used dried cranberries for a sweeter, higher-calorie version, or other add-ins like berries, thinly-sliced apples, nuts, you name it!
Sugar free glaze
The glaze is a simple combo of unsweetened almond milk (can use any milk), Earth Balance Original Buttery Spread (use any buttery spread), Swerve Confectioner’s Erythritol, and almond extract (optional). The Swerve Confectioner’s Erythritol is a natural, sugar-free alternative to powdered sugar. You can substitute regular powdered sugar, or simply blend granulated erythritol into a powder. If using a stevia-erythritol blend, just use half as much or your glaze will be sickeningly sweet!
Here’s the printable recipe for this White Chocolate Cranberry Protein Pizookie! I’d love for you to rate and/or comment below if you make this 🙂
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White Chocolate Cranberry Protein Pizookie
- 120 g collagen peptides*
- 1/2 cup (65g) gluten-free baking flour*
- 1/4 cup (30g) coconut flour*
- 6 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt optional
- 3 tbsp. buttery spread* vegan, unsalted butter, ghee
- 3 tbsp. cashew butter*
- 1/2 cup (4 large) egg whites*
- 1/3 cup fresh or frozen cranberries*
- 1/3 cup white chocolate chips* can use dairy-free
- 1/4 cup confectioner’s erythritol*
- 2 tbsp. unsweetened almond milk*
- 1 tsp. buttery spread* melted
- 1-2 drops pure almond extract optional
*See blog post above for substitutions.
- Preheat oven to 375 degrees F.
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Cut into buttery spread using a fork, then add remaining wet ingredients (through egg whites). Add almond milk or water as needed to get a thick cookie dough consistency.
- Fold in cranberries and white chocolate chips.
- Bake for 12-15 minutes until golden brown on the edges and a toothpick or knife inserted comes out slightly dirty.
- Let pizookie cool while you whisk together glaze ingredients.
- Drizzle with glaze, cut into eight equal pieces and enjoy!
- Leftovers can be stored in the fridge up to one week.
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