Low Histamine Blueberry White Chocolate Protein Cookies

Ingredients

1 cup applesauce 

2/3 cup maple syrup

1/2 cup butter

1 large egg*

2 1/4 cups all-purpose flour

1/2 tsp Salt

1 tsp baking soda

1 tsp baking powder

1/2 cup collagen protein powder

1/2 cup pana white chocolate chips

1 cup blueberries

*if sensitive to egg, replace with flax seed egg

Instructions

Cream together butter and Maple Syrup (or Honey).

Mix in Applesauce & Egg.

Mix in the rest of the ingredients, except chips and berries. Blend well.

Fold in chips and berries.

Set oven to 350. Allow cookie batter to rest and thicken for 10-15 min, while oven heats to temp. Omitting this step will cause the batter to spread more, resulting in flatter cookies. Ending batter should settle slightly when placed on the pan, but mostly hold its form.

Using a #24 cookie scoop or 1/8 cup, drop batter onto parchment lined baking sheets, leaving 2" between.

Bake 13-15 minutes or until toothpick inserted in center of cookie comes out clean.

Allow to cool on wire racks for about 30 minutes. These cookies are great warm or cold.

Freeze for histamine safe storage. Reheat in microwave or toaster oven.