Choc Chip Cookies recipe shared by Sweeter Life Club.
|Prep Time||Cook Time||Total Time|
|15 mins||10 mins||25 mins|
- 115 grams instant oats (oat flour, gluten-free preferably)
- 85 grams unflavoured rice protein powder OR micellar casein powder
- 125 grams Natvia*
- 2.5 grams (0.5 teaspoon) gluten-free baking powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground cinnamon
- 100 grams non-fat thick plain Greek yoghurt
- 60 grams pasteurised egg whites
- 1 teaspoon vanilla bean paste
- 30 millilitres macadamia nut oil (or melted unsalted butter, or virgin coconut oil)
- 60 grams dark chocolate chips, 70% - 100% cacao
- Sift together the oats, rice or casein protein powder, Natvia, baking powder, sea salt, and cinnamon (or ground wattle seeds and orange zest, if using).
- Add the Greek yoghurt, egg whites, vanilla, and oil (or butter). Mix together until a soft dough forms.
- Add the chocolate chips and incorporate evenly.
- Divide the batter into 24 even pieces, about 22 grams each and roll each into a ball.
- Pre heat the oven to 175C. Line a baking sheet with silicone baking paper or a silpat sheet.
- Place the balls of dough on the baking sheet, leaving space between each. Flatten each cookie with a fork.
- Bake for 8 to 10 minutes. Do not overbake. They will soften when stored.
- Remove from the oven and allow to cool completely. Store in an airtight container. They are best the next day.
Recipe Rating: 4 / 5
These cookies are a soft chewy style cookie. They soften a little when stored. They are much lower in fat due to the use of yoghurt instead of most of the butter or oil. As a result, it is important not to over bake the cookies.
You can substitute a jumbo egg for the pasteurised egg whites if making the cookies. For the cookie dough truffles, the pasteurised egg whites are a safer option, if salmonella is a concern.