Double Chocolate Chip Cookies
Ingredients
-
2
Tbsp
water, warm
-
1
tsp
instant coffee (optional)
-
⅓
cup
unsweetened cocoa powder
-
⅓
cup
soy protein powder (or other plant-based protein powder or oat flour)
-
¼
cup
almond flour
-
¼
cup
coconut flour
-
2
Tbsp
granulated sweetener of choice
-
2
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
-
½
cup
almond butter (or any other seed/nut butter)
-
⅓
cup
milk of choice
-
3
Tbsp
egg whites (or 1 egg or 1 'flax egg')
-
2
Tbsp
agave
-
1
tsp
vanilla extract
-
½
cup
chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a cookie sheet with parchment paper.
- Warm the water in a microwave-safe bowl, add instant coffee if using, and stir to dissolve.
- In a medium bowl, whisk together the cocoa powder, protein powder, almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
- Make a well in the dry ingredients and add almond butter, milk, egg whites (or substitute), agave, vanilla extract, and coffee mixture. Stir until combined.
- Fold in the chocolate chips and let the dough rest for 5 minutes.
- Scoop about ¼ cup of dough, roll into a ball, and flatten slightly on the cookie sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until a toothpick comes out with a little batter but no large crumbs.
- Allow the cookies to cool slightly on the tray before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
10 cookies
Calories
150
Total fat
7g
Total carbohydrates
18g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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