Salted White Chocolate Coconut Cookies

 

Why You’ll Love This Recipe

These cookies offer a delicious twist on classic flavors, combining the sweetness of white chocolate with the subtle saltiness from crushed pretzels and a touch of sea salt. The coconut vanilla granola adds a chewy, textured layer, while the grass-fed whey protein gives these cookies a nutritious boost. With a rich, melt-in-your-mouth texture and a perfect balance of sweet and salty, these cookies will quickly become a favorite in your kitchen.

Ingredients

• 1 1/4 cups gluten-free flour
• 1/3 cup gluten-free vanilla cake mix
• 2 scoops Equip grass-fed vanilla whey protein
• 1/3 cup crushed gluten-free pretzels
• 1/3 cup coconut vanilla grain-free granola
• 1/4 tsp sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2/3 cup granulated monk fruit sweetener
• 2/3 cup ghee (softened)
• 2 large organic eggs
• 1 tablespoon vanilla extract
• 2/3 white chocolate bar (chopped; I used Tony’s)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure an even bake for your cookies.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the gluten-free flour, cake mix, sea salt, baking powder, baking soda, crushed pretzels, granola, and monk fruit sweetener. Stir until everything is evenly mixed to create your dry base.

Step 3: Add Wet Ingredients

Add the softened ghee, organic eggs, and vanilla extract to the dry mixture. Mix thoroughly until all the ingredients are well combined and a dough forms.

Step 4: Chop and Add White Chocolate

Chop the white chocolate bar into small pieces. Gently fold it into the cookie dough, ensuring that each bite gets a taste of creamy white chocolate.

Step 5: Shape and Bake

Using your hands, shape the dough into 10 equal-sized cookies. Place them on a lined baking sheet, leaving space between each cookie for spreading.

Step 6: Bake

Bake the cookies in your preheated oven for 11-12 minutes, or until the edges are lightly golden, signaling they’re ready to come out.

Step 7: Cool and Enjoy

Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, protein-packed cookies!

Servings and Timing

• Servings: 8 large cookies
• Prep Time: 10 minutes
• Cook Time: 11-12 minutes
• Total Time: 20 minutes

Variations

• Vegan Version: Substitute ghee with coconut oil or a plant-based butter, and use a vegan protein powder. Swap the eggs with flax eggs (1 tablespoon flaxseed meal + 2 tablespoons water per egg).
• Add-ins: Feel free to add other mix-ins such as dried fruit, shredded coconut, or nuts for extra flavor and texture.
• Sweetener: If you prefer a different sweetener, feel free to substitute monk fruit sweetener with your favorite sugar alternative.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 3-4 days.
• Reheating: To reheat, place the cookies on a baking sheet in a preheated oven at 350°F (175°C) for 3-5 minutes, or until warm.

FAQs

Can I make these cookies without the protein powder?

Yes, you can omit the protein powder, but the texture and nutritional profile may change slightly. You may need to adjust the flour quantity slightly to compensate for the missing dry ingredients.

Can I use a different type of sweetener?

Absolutely! If monk fruit sweetener isn’t available, you can substitute with coconut sugar, maple syrup, or any other preferred sweetener, though the texture may vary depending on the choice.

Are these cookies gluten-free?

Yes! This recipe is gluten-free thanks to the use of gluten-free flour and gluten-free cake mix. Be sure to check that your cake mix and pretzels are certified gluten-free.

Can I use regular butter instead of ghee?

Yes, you can use regular butter instead of ghee, though ghee offers a richer, nuttier flavor that complements the other ingredients.

How can I make these cookies softer?

If you prefer softer cookies, you can slightly reduce the baking time by 1-2 minutes, keeping an eye on them as they bake.

Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 1 month. Just scoop the dough into balls and freeze them on a baking sheet before transferring them to an airtight container. Bake them directly from frozen, adding an extra minute or two to the baking time.

Can I use other types of chocolate?

You can substitute the white chocolate with dark or milk chocolate, but keep in mind that it will alter the flavor of the cookies.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden and the centers appear set. They will continue to firm up as they cool.

Can I make smaller cookies?

Yes, simply divide the dough into smaller portions, and adjust the baking time accordingly (they will likely bake in about 8-10 minutes).

Are these cookies suitable for a low-carb diet?

These cookies are relatively low in carbs, especially with the use of monk fruit sweetener, but they may not be strictly low-carb due to the flour and pretzels. You could experiment with almond flour and a lower-carb sweetener to make them even more low-carb.

Conclusion

These Salted White Chocolate Coconut Cookies are a delightful and nutritious treat, combining rich white chocolate with the savory crunch of pretzels and granola. With the addition of grass-fed protein, these cookies are not only delicious but also a great source of protein to keep you satisfied. Whether you’re craving something sweet or looking for a post-workout snack, these cookies are the perfect balance of indulgent and nutritious!

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