Crispy on the outside with the softest centre and puddles of melty chocolate chips. This is hands down THE BEST chocolate chip recipe I've ever made! They are gluten free, vegan and high in protein!
The secret to perfect cookies is to chill the dough! A chilled dough results in a richer, sweeter, chewier texture.
100g light dairy-free butter
40g coconut sugar
40g light brown sugar
1 teaspoon vanilla extract
2 tablespoons dairy-free milk
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
150g plain gluten free flour
50g vegan vanilla protein powder
200g of dark chocolate chips
Preheat oven to 180 degrees c fan and line a baking tray with greaseproof paper.
In a medium-sized mixing bowl, add in the dairy-free butter and sugars. Cream together.
Add in the vanilla extract and milk and mix to combine. Sift in the flour, protein, baking powder, bicarbonate of soda and combine until a cookie dough.
Fold in the chocolate chips.
Chill the dough for at least 2 hours (trust me!!)
Using an ice-cream scoop, scoop balls of cookie dough and place onto the lined tray.
Place into the middle of the preheated oven and bake for 12-15 minutes
