white chocolate, pistachio, & raspberry thumbprint protein cookies (Edit recipe)

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some cookies are pretty. some cookies are tasty. & some are just pretty damn tasty (okay, actually all of my variations are) 😌🍪✨

these hit all the notes — salty pistachios, sweet white chocolate, tart raspberries, & a subtle umami hint from miso.

soft, buttery, flavor-packed cookies with a jammy raspberry center that takes them over the top. 💥 plus, they’re made with better-for-you ingredients, grain-free, sugar-free, & boosted with a little extra protein & fiber — so you can have your cookie AND feel good about it!

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PREP TIME

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COOK TIME

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INGREDIENTS

15

Serves: 48

Ingredients

pistachio butter cookies

brown butter chocolate chip protein cookies (click for recipe), with no add-ins
1/4 cup Pistachio Butter, sub for nut butter

add-ins/to roll in

1/3 cup Pistachios, Raw, finely chopped
1/3 cup Sugar-Free White Chocolate Chips, finely chopped
1/3 cup Freeze-Dried Raspberries, finely chopped

raspberry compote filling

mixed berry compote (click for recipe)
1/4 cup Raspberry Superfood Jam - Smash Foods, sub for jam in recipe
1 cup Raspberries, Frozen, sub for fruit in recipe

white chocolate collagen drizzle

1/4 cup Sugar-Free White Chocolate Chips
1/4 cup Vanilla Collagen Peptides Powder - Further Food
1-2 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350.
follow my instructions for making brown butter cookies (don't add any add-ins to your cookie dough & use pistachio butter in place of nut butter).
place cookie dough in refrigerator for 30 minutes.
using a small or medium cookie scoop, add a scoop of cookie dough to your hands, then roll into balls & evenly space out on a baking sheet.
bake cookies for 9-11 minutes.
allow to cool for 3-4 minutes, then press your thumb into the center of each cookie to create a divot for the compote.
follow my instructions for making "mixed berry compote", but substitute raspberry jam + frozen raspberries where needed.
to each cookie cup, add a scoop of raspberry compote.
allow to cool completely.
to make ganache, start by melting white chocolate chips, then mix in collagen peptides, & water until reaches a nice drizzly consistency.
drizzle or pipe on top of each cooled bite, then place in the fridge to set & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	35
Fat:	2 g
Carbohydrates:	2 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	9 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.