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)

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Preheat the oven to 350°F (175°C).
Mix Dry Ingredients: Combine the gluten-free flour, cake mix, sea salt, baking powder, baking soda, crushed pretzels, granola, and monk fruit sweetener in a large mixing bowl. Stir until evenly mixed.
Add Wet Ingredients: Add softened ghee, eggs, and vanilla extract. Mix until a dough forms.
Chop and Add White Chocolate: Chop the white chocolate and fold it into the dough.
Shape and Bake: Shape dough into 10 cookies and place on a lined baking sheet.
Bake: Bake for 11-12 minutes or until edges are golden.
Cool and Enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.

For a vegan version, use coconut oil, vegan protein powder, and flax eggs.

Cookies can be stored in an airtight container at room temperature for 3-4 days.

Dough can be frozen for up to 1 month. Bake from frozen, adding a minute or two.

Substitute other chocolate varieties, such as dark or milk chocolate, but flavor will change.