Vega Protein Chocolate Chip Cookies. Vegan GF

I realize I’m a blogger… but I’m at a lack of words for these cookies. Rest assured… I’ll find something to say. Swimming has started and I always feel badly that my daughter (who is gf/df) doesn’t have enough snacks for after school/before swim or after as a treat. I’ve been working on gluten free chocolate chip cookies and they’re hard. Gluten free baking is hard but when you find that sweet spot… BIG score!

I’m an overachiever if you didn’t realize that already. I wanted to add protein to this sweet treat that would make them even better post-workout. When I met with my Vega favorites at Expo East – they gave me a new Vega Essentials protein powder that dissolves perfectly. I knew it would be incredible for baking… and I was right. The protein added a lovely punch of vanilla and was perfect blended into the dough. I even tasted the raw dough and it was so good. You need to make these… go! Seriously 🙂
Ingredients:
3 tablespoons of ground flax mixed with 6 tablespoons of water and set aside to thicken – flax egg
1 and 3/4th cups of gluten free rolled oats (I prefer Bob’s Redmill)
1/2 cup of coconut sugar
1/2 of a scoop* of Vega Essentials vanilla protein powder
1/3 cup of coconut oil, melted
1 teaspoon of vanilla extract
Pinch of salt (about 1/8 teaspoon)
1/3 cup of mini vegan chocolate chips

*I made several batches of these cookies and liked 3/4 as well and they had a stronger vanilla flavor. My recommendation is to start at 1/2 scoop and taste test the batch and adjust per your taste for future baking.

Directions:

Preheat your oven to 350 degrees. Line your cookie sheet with parchment or your Silpat liner.

Into your blender add the oats and process until a flour is achieved. In the meantime, make your flax egg and set that aside for 3-4 minutes or until that thickens up. Add your flour, flax egg, sugar, protein, oil, extract and salt to a stand mixer with your paddle attached. Blend until combined. Then add your chocolate chips and blend quickly avoiding crushing the chips.

Using a mini scoop, scoop out the dough onto your prepared cookie sheet. These cookies will not expand as there is no leavening agent. Bake for about 15 minutes or so or until the edges are golden or the bottom of the cookie is a light tan. Remove and let cool completely. Devour.

This recipe yields 15 regular-sized cookies.

Sunday: 15 outdoor miles.
Monday: 5 treadmill miles, strength and core
Tuesday: 10 outdoor miles
Wednesday: Rest.
Thursday: 20 outdoor miles
Friday: 6 treadmill miles, strength and core