Delicious Chocolate Chip Protein Cookies
Ingredients
- 1/2 cup plus 1 tbsp vanilla or plain protein powder, I used whey
- 1/4 cup plus 2 tbsp coconut or oat flour or combine the two
- 1/4 cup cane sugar or sweetener of choice
- 2 tbsp honey or any liquid sweetener of choice such as Agave
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea or kosher salt
- 1/2 tsp corn starch
- 1/4 cup vegan butter, dairy butter or all natural non GMO butter flavored shortening, or softened coconut oil
- 1 tbsp melted coconut oil
- 1 Flax egg, 2 heaping tablespoons golden flax meal with 4 tablespoons water
- 1 1/2 tsp vanilla extract
- 1/2 cup bittersweet or semisweet chocolate chips
- 1/4 cup coarsely chopped pecans or walnuts, optional
- 2-4 tbsp almond milk or you choice of milk if needed for batter
Instructions
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1.Preheat oven to 350 degrees, line two cookie sheets with parchment paper. Set aside.
2.In a large mixing bowl whisk together all dry ingredients.
3.Add in wet ingredients. Mix with wooden spoon until combined. If needed, get in there with your hands and mix completely. If batter is too dry, add a tablespoon at a time to be able to form the batter into a ball. Toss in chips and nuts if using and combine well into batter.
4.Place in fridge for 10 minutes.
5.Roll into golf ball size balls. Gently press down with the back of a measuring cup.
6.Bake for about 8 to 10 minutes. Try not to over bake. Cool cookie sheet on wire rack for 10 minutes then slide parchment paper off cookie sheet and let cool another 15 minutes. Cookies keep at room temperature in a sealed container for up to 3 days or in fridge for 5 days. Freezes well up to a month. Enjoy!