Chewy Chocolate Chip Cookies
Makes : 12 Cookies
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Dairy Free · Gluten Free
Dry Ingredients
- 1 cup blanched almond meal
- 2 tbsp tapioca flour
- 20g vegan protein (I used Macromike Vegan Cookie Dough) – or sub with more almond meal !
- ¼ cup coconut sugar or 25g monk fruit sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ cup chocolate chips (I used a sugar free one from Lily’s !)
Wet Ingredients
- 1 egg
- 2 tsp vanilla extract
- ⅓ cup smooth peanut butter
- ⅓ cup maple syrup
Directions
- Preheat your oven to 175ºC and line the tray with a baking paper
- In a large bowl, combine the dry ingredients and mix well.
- In a separate bowl, combine the wet ingredients and whisk until combined
- Pour the wet mixture into the larger bowl with the dry ingredients. Fold until the texture becomes like cookie dough.
- The batter will be a little bit sticky (this is ok as the cookies will be chewy). Dust your hands with 1 tbsp of flour if the rolling gets too difficult!
- Scoop around 1tbsp of batter and roll in between your palms. Place the ball onto the baking paper and gently press down until the disc is 1cm thick.
- Bake in the oven for 10 minutes and enjoy warm or allow to cool! Enjoy !