Get ready to indulge in the perfect blend of soft, chewy, and delectable with these Chocolate Chip Protein Cookies! These cookies are not only delicious but also packed with the wholesome goodness of VEEG Vanilla Protein Powder. With a delightful greenish hue from the organic greens and veggies inside, these cookies are a guilt-free treat that you'll want to bake again and again.
Pro Tips:
- Do Not Overbake: The cookies continue to cook as they cool. Even if they look slightly underbaked, they will firm up beautifully while cooling.
- For Thicker, Chewier Cookies: Refrigerate the dough for an hour before baking.
- Sweetness: VEEG Vanilla Protein Powder may provide enough sweetness to eliminate the need for additional brown sugar substitutes.
- Vegan Option: Make your cookies vegan by substituting a plant-based egg substitute.
Ingredients:
- 1 cup peanut butter or almond butter (smooth, drippy is best, avoid crunchy)
- 2/3 cup brown sugar substitute (e.g., monk fruit, coconut sugar)
- 1 large egg (or plant-based egg substitute for vegan cookies)
- 1/2 cup VEEG Vanilla Protein Powder
- 1/4 cup chocolate chips
Instructions:
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a cookie sheet or baking tray with parchment paper and set aside.
- Mix Ingredients: In a small mixing bowl, combine the peanut butter or almond butter, brown sugar substitute, egg (or egg substitute), VEEG Vanilla Protein Powder, and chocolate chips. Mix until all ingredients are well combined.
- Form Cookies: Using your hands, form 12 balls of cookie dough and place them on the lined baking sheet. Press down gently on each ball to flatten it into a cookie shape.
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Bake: Place the cookies in the preheated oven and bake for 12-14 minutes, or until the edges begin to brown.
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Cool Completely: Remove the cookies from the oven and let them cool completely on the baking sheet. They will firm up as they cool down.
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Serve & Enjoy!: Once cooled, serve your delicious chocolate chip protein cookies and enjoy the perfect balance of sweetness and nutrition.
