| Servings | Prep Time |
| 40Cookies | 10minutes |
| Cook Time |
| 8minutes |
|
|
- 1cup Gluten Free Flour
- 1/2cup Dairy Free Butter
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2tsp Baking Soda
- 1/2 tsp Baking Powder
- 3/4tsp Stevia
- 1/4cup Agave/ Maple Syrup
- 1cup Dairy Free Chocolate Chips
- Pinch Salt
- 1/4cup Protein Powder
- Beat the butter, agave and vanilla until smooth and fluffy.
- Add the egg and whisk again.
- Mix the dry ingredients i.e. flour, stevia, salt, baking soda, baking powder and protein powder in a separate bowl.
- Blend the wet and dry ingredients and finally add the chocolate chips.
- Cover the bowl and let it rest in the fridge for at least 2 hours.
- Pre-Heat the oven at 350 F and line a baking tray with parchment paper.
- Roll the dough to 1/4″ thickness and using a cookie cutter, cut out the cookies and place on the baking tray.
- Bake the cookies for 7-9 minutes until they turn golden brown.
- Let the cookies rest for a few minutes before transferring them to the cooling rack.
– Here are some of the products I used in the recipe
– Earth Balance Dairy Free Butter Sticks
– Bobs Red Mill 1:1 Gluten Free Baking Flour
– Enjoy Life Dairy Free Chocolate Chips
– Orgain Organic Plant Based Protein Powder
– If your gluten free flour blend does not have xanthum gum, make sure to add it or else the cookies will fall apart.
– The ratio is 1 tsp xanthum gum to 1 cup gluten free flour mix.
– If you do not a have a cookie cutter then you can give them the traditional round shape.
– For more crunchier results, roll the dough thinner or bake a minute longer.
– Addition of agave/ maple is to cut the ultra sweetness of stevia. You can totally omit stevia and add 1 cup of agave/maple syrup.
– If the dough seems too dry, add a splash of dairy free milk.
– These cookies taste best the day they are made. If you plan to use them on a later day, it is best to freeze them.
– The dough can be stored in the freezer for good 2 months.