Protein-Packed GF Chocolate Chip Cookies

April 2, 2018

 

Let's face it. I love cookies. Every once in a while I make a batch from scratch. I always try to improve at least one ingredient when baking. In these chocolate chip cookies I managed to do a few things! Here is how I make tasty gluten-free chocolate cookies, with some minor improvements on the health scale. Here's how!

 

1. I add protein. Why does adding protein powder make a difference? There is sugar in chocolate chip cookies. Protein helps slow the rise of blood sugar glucose levels so that we don't see a crazy spike in blood sugar followed by a serious drop. It makes this rise a little more steady. Plus, protein is so important for HUNDREDS of functions in the body. I typically add 1-2 scoops. 

 

2. I use butter, not margarine. Butter is a more natural ingredient than margarine. Yes it is filled with fat, but saturated fat is essential for the body in proper proportions. Margarine has too many ingredients, a lot of additives, and no fat. Don't be afraid of butter. Just be mindful of your saturated fats in your everyday diet! Look for grass-fed free range butter. 

 

3. I avoid white refined sugar and use coconut sugar. Coconut sugar is tasty! It has a flavour similar to brown sugar and contains vitamins, minerals, and phytonutrients. Coconut sugar also contains inulinwhich supports gut health. Regardless, it is a better alternative to sweeten your cookies. You can use coconut sugar on a 1:1 ratio.

 

So get baking! Let me know what you think!

INGREDIENTS

 

- 1/2 cup of butter (grass-fed, free range for the best option)

- 1/4 cup brown sugar

- 1/2 cup of coconut sugar

- 1 tsp pure vanilla extract

- 1 large egg (I use duck eggs, but chicken eggs work here too!)

- 1 cup Bob's Red Mill gluten free all purpose flour

- 1/4 tsp xanthan gum

- 2 tbsp THB Organic Brown Rice protein powder (vanilla)

- 3/4 cup semi-sweet chocolate chips

 

INSTRUCTIONS

 

1. In a large bowl, mix in all of your dry ingredients (flour, xanthan gum, protein powder, sugars). Wait to add the chocolate chips until the end.

2. In a separate bowl, whisk together your egg, butter, and vanilla.

3. Combine wet and dry ingredients. Whisk them together to create the dough

4. Add in chocolate chips & place mixture in the fridge for about 30 minutes until the batter is cool.

5. Preheat oven to 350 F. 

6. Take a spoon and roll dough into balls about the size of a tbsp. Place on a cookie sheet with parchment paper about 1.5'-2' apart.

7. Bake for 8-10 minutes, or until edges are golden brown and you can stick a toothpick through the middle without any added dough. May vary among ovens. 

7. Remove from hot tray to cool down for 5 minutes. Serve and enjoy!

8. Store in an airtight container at room temperature for up to several days. You can freeze them for longer storage!

 

Please reload

Mailing List
Recent Posts

September 27, 2018

Please reload

Search by Category
Please reload

© 2023 by The Plan. Proudly created with Wix.com

This site was designed with the
.com
website builder. Create your website today.
Start Now