Vegan Protein Chocolate Chip Cookies

Yield: 12 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

• 1 flax egg = 1 Tbsp ground flaxseed + 3 Tbsp water allowed to sit 10 minutes

• 1 cup blanched almond flour

• 1/3 cup Ancient Nutrition Protein Plant Protein+ vanilla

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/4 cup coconut oil melted

• 1/4 cup smooth nut butter - almond cashew, or peanut butter - the creamier, the better

• 1/4 cup pure maple syrup

• 1 tsp pure vanilla extract

• 1 cup chopped dark chocolate or dark chocolate chips

Instructions

1. Prepare the flax egg as described above.  Preheat your oven to 350° F and line a large baking sheet with parchment paper.

2. Combine the almond flour, protein, baking soda and salt in a mixing bowl.  Whisk together the coconut oil, nut butter and maple syrup in a separate large bowl until smooth.  Whisk in the flax egg to fully combine, then stir the dry mixture into the wet.  Stir in the chopped chocolate or chocolate chips.

3. Use a medium cookie scoop to scoop the dough onto the baking sheet 1-2” apart.  The cookies will not spread much.  Push down in the middle with a few extra chocolate chunks.  Bake for 10-11 minutes or until beginning to turn golden on the edges.

4. Allow to cool on the baking sheet for 5-10 minutes, then transfer to wire racks to cool completely.  The cookies will become chewier and less soft and crumbly as they cool.  Store in a sealed container in the refrigerator for up to one week or freeze to keep longer.  Enjoy!

Adapted from: paleorunningmomma.com