White Chocolate Raspberry Macadamia Protein Cookies

Ingredients

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Butter

  Salted

  ½ cup or 114g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Body Fortress Whey Protein Powder

  Vanilla

  1 scoop or 100g

• Wheat flour

  White, all-purpose, enriched, unbleached

  2 cup or 250g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Brown sugar

  ½ cup packed or 110g

• Macadamia nuts

  Nuts, raw

  ½ cup, whole or halves or 67g

• White chocolate

  Candies

  ½ cup chips or 85g

• Raspberries

  Raw

  4 tbsp or 31g

• Jams and preserves

  1 tbsp or 20g

• Water

  Plain, clean water

  1 tbsp or 15g

• Vanilla extract

  Imitation, no alcohol

  1 ¼ tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Cream of tartar

  Leavening agents

  ¼ tsp or 0.8g

Directions

1. 1. Cream the butter & sugars until light and fluffy. Add egg/yolk, and vanilla extract. Mix well. Add dry ingredients and mix until just combined. Add nuts and white chocolate chips. In a small saucepan, combine 1 tbsp raspberry jam or jelly, 3 tbsp raspberries, (I used frozen, but fresh is ok too), and 1 tbsp water. Just cook until the jam melts and it turns into a thick syrup, about 8-10 minutes. Let cool, then add to dough. When you add the raspberry jam mixture, use a knife to cut in the dough, that way it stays as a swirl and doesn't mix in to make pink cookies. Add the remaining tbsp raspberries and do the same. Use a spoon to scoop dough onto a greased pan. Flatten slightly with the back of a spoon or spatula and place in a 350° oven for 12-17 minutes. *Your bake time may be less depending on the size of cookie you make. I wanted mine big and bakery sized, so they took a little longer. Take them out when the edges are set but the center is still puffy and soft. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. 4. Repeat steps 2 & 3 until all the dough is used.

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