Gluten Free Protein Chocolate Chip Cookie
ingredients:
1/3 cup of Salted Butter
½ cup of Brown Sugar
1 large egg, at room temperature
1 teaspoon Vanilla extract
1 ¾ cups of fine blanched almond flour
½ teaspoon of baking soda
¼ teaspoon of salt
1 cup of chocolate chips or as desired
Maldon sea salt, for garnish
2 ¼ cups Vanilla Protein powder
how to
Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper.
Brown your butter (optional) Place a saucepan over medium heat and add salted butter. Stir constantly as the butter begins to foam and turn amber.
Continue stirring.
Remove your butter from from heat once it browns and transfer to a bowl to prevent further browning.
Set aside to cool for 10 minutes.
Combine the wet ingredients In a large bowl, combine brown butter, brown sugar, egg and vanilla extract until smooth and creamy.
Include the dry ingredients Stir in almond flour, vanilla protein powder, baking soda and salt until just combined. Fold in chocolate chips.
Shape your cookies Using an icecream scoop or hands to create a ball estimating about 1 1/2 tablespoons of cookie dough.
Place your cookies onto the prepared baking sheet with room inbetween.
If you want thinner cookies, you may flatten them.
Bake your cookies for 11-15 minutes. Watch as the cookies turn golden brown on the edges. The longer you bake them the more crispy they’ll be.
Please do not overbake !
Allow your cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
