WHAT'S INSIDE:
Most protein cookies lean on one isolate and a chalky finish. We use four protein sources because each does something the others cannot. Micellar casein for a slow release and a tender crumb. Grass-fed collagen hydrolysate for structure. Grass-fed whey concentrate for a complete amino profile. Egg white protein to round it out.
Allulose and monk fruit sweeten without the sharp spike, and allulose caramelizes the edges the way sugar would. Blanched almonds, eggs, and butter carry the richness. Oat fiber and coconut flour give the base body without weighing it down.
The chocolate chips start with cacao beans and organic coconut sugar, finished with cocoa butter and real vanilla beans. Vanilla, baking soda, and sea salt close it out. Protein that tastes like dessert.
We use organic extra virgin olive oil instead of seed oils or butter, the choice the best bakeries make, because it keeps the crumb moist and carries the chocolate in a way neutral oils cannot.
The chocolate is fair trade certified start to finish, cacao beans and cocoa butter both certified by Fair Trade USA, built out with organic coconut sugar, inulin, and real vanilla beans. Organic fair trade cocoa deepens it further.
Almonds and eggs give body and richness, a little water brings the batter together, and non-GMO baking powder and sea salt finish it. Chocolate worth eating, sourced like it.
Blanched almonds form a tender, naturally rich base. Allulose and monk fruit sweeten cleanly. Eggs and cream carry the richness.
The same chocolate chips found across the line, cacao beans, organic coconut sugar, inulin, cocoa butter, and real vanilla beans, plus real vanilla bean powder for depth. Baking soda and sea salt to finish
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