try the vegan brownie batter protein >
DIFFICULTY: INTERMEDIATE
TOTAL TIME: 20 MINUTES
SERVES: 9 COOKIES
MACROS PER COOKIE:
|
CALORIES |
FAT |
CARBS |
PROTEIN |
SUGAR |
|
335 |
16g |
41g |
7g |
21g |
MADE WITH GLUTEN-FREE FLOUR, COCONUT SUGAR, COCOA POWDER, PROTEIN POWDER, MIXED WITH CHOCOLATE CHUNKS AND TOPPED WITH PILLOWY MARSHMALLOWS
INGREDIENTS:
- ½ CUP COCONUT SUGAR
- ⅓ CUP COCONUT YOGURT
- ½ CUP SOFTENED COCONUT OIL
- 1 FLAX EGG
- 1 ½ CUP GF ALL-PURPOSE FLOUR
- ½ CUP BROWNIE BATTER PROTEIN POWDER
- 1 TSP BAKING SODA
- ½ TSP BAKING POWDER
- ¼ TSP SEA SALT
- ½ CUP DARK CHOCOLATE CHUNKS
- 9 MARSHMALLOWS
- TOPPING: CRUSHED GRAHAM CRACKERS
DIRECTIONS:
- PREHEAT THE OVEN TO 350 F. LINE A BAKING SHEET WITH PARCHMENT PAPER AND SET ASIDE.
- IN A MEDIUM BOWL ADD IN THE COCONUT SUGAR, SOFTENED COCONUT OIL, COCONUT YOGURT AND FLAX EGG. WHISK TOGETHER UNTIL THE OIL AND SUGAR CREAM TOGETHER.
- FOLD IN ALL OF THE DRYING INGREDIENTS INCLUDING THE FLOUR, PROTEIN POWDER, BAKING SODA, BAKING POWDER, AND SEA SALT. THEN FOLD IN THE DARK CHOCOLATE CHUNKS ONCE THE DOUGH IS COMBINED.
- WITH YOUR HANDS OR A SCOOP CREATE NINE COOKIE BALLS AND ADD TO THE PARCHMENT PAPER. FORM A DIVET INTO THE CENTER OF EACH COOKIE AND ADD IN ONE LARGE MARSHMALLOW TO EACH. BAKE FOR 9 MINUTES.
- LET COOL SLIGHTLY AND SPRINKLE WITH GRAHAM CRACKER CRUMBS.