Chocolate White Chocolate Chip Cookies (paleo, vegan, gluten-free)

When you’re balancing fertility, pregnancy, or postpartum recovery, having a delicious, nutrient-packed treat on hand can be a game-changer. These Chocolate White Chocolate Chip Cookies are the perfect indulgence—rich, chewy, and satisfying—but without the refined sugar and processed ingredients found in typical cookies.

Made with wholesome, fertility-boosting ingredients, these cookies help support hormone balance, satisfy pregnancy cravings, and provide healthy fats and nutrients to encourage milk production postpartum.

• Plant-based protein powder and collagen (or almond flour if strictly vegan): Provide essential amino acids to support muscle growth, tissue repair, and hormonal health, making them ideal during pregnancy and postpartum recovery
• Coconut oil: A healthy fat that fuels energy and enhances nutrient absorption
• Dark chocolate: Full of antioxidants to support blood flow and reduce inflammation
• Plant-based white chocolate chips: Dairy-free and indulgent, while still keeping it clean

Whether you’re looking for a sweet snack to boost fertility, curb pregnancy cravings, or support your postpartum body, these cookies have you covered. Plus, they’re paleo, vegan, and gluten-free, making them a guilt-free treat for any phase of life.

Enjoy them with a glass of plant-based milk or crumble them over coconut yogurt for a satisfying dessert packed with nutrients your body will love.

Chocolate White Chocolate Chip Cookies (paleo, vegan, gluten-free)

Serving Size:

1 cookie

Time:

30 min

Difficulty:

Easy

Ingredients

• 1/2 cup plant based protein powder
• 1/2 cup almond flour or collagen (not vegan)
• 1/2 cup cocoa
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup coconut sugar
• 1/2 cup almond butter (or other nut butter)
• 2 flax eggs – see instructions (or regular eggs)
• 1 tsp vanilla
• 1 cup Choc Zero or Lily’s white chocolate chips (they have small amount of milk fat so use another kind if strict vegan or paleo)

Directions

1. Make the flax egg by combining 2.5 tbsp water with 1 tbsp ground flax seed. Place in fridge for 10 minutes – they should be gelatinous.
2. Preheat oven to 350 F and line a baking sheet with parchment paper.
3. In a stand mixer or mixing bowl, cream together the wet ingredients on high until smooth.
4. In a separate bowl, whisk the dry ingredients together. Slowly add to the wet ingredients, stirring as you go until well combined.
5. Stir in the white chocolate chips.
6. Scoop the dough into 10-12 balls and press down slightly. Top with a few chips. Bake for 10-12 minutes.
7. Cool on pan for 10 minutes, then carefully slide parchment paper onto wire rack and cool completely.
8. Store in airtight container on counter for 4 days.