Updated: Mar 26, 2019
You guys. YOU GUYS. You guuhhhhyyysss. These are the best cookies I've ever made, hands down.
I legit ate 5 of them when they came out of the oven (they're mini, okay, don't judge) and they barely lasted 24 hours in my household before they were all gone. The greatest thing too, is that they're so simple to make. They're also high in protein and sugar free— unless you're too lazy to get monk fruit sweetener and use sugar instead, which is understandable but we'll touch on that more in the notes section.
Let me give you a quick run down for those of you that are baking with monk fruit. Monk fruit has been used for centuries in eastern traditional herbalism to increase chi and well-being; it's even dubbed "The Immortals' Fruit" in some parts of the world. It's keto, diabetic, candida, paleo, vegan, low carb, low sugar friendly because it is zero calorie and has no affect on your blood sugar. Monk fruit is relatively new to the market so there's not too much formal research on it, but it's recognized as safe (even though that basically means nothing in FDA standards. Oops, sensitive topic) but it has been used for hundreds of years by eastern cultures that haven't reported any negative side effects. It's also 200-300x sweeter than normal sugar, so a little goes a long way!
Bob's Red Mill sent me some awesome goodies to bake with. So yes, this post is #sponsored, but this recipe was a total accident. I actually already created the recipe I needed to for our partnership, but then one late night I had this idea to make cookies out of the new Chai Protein Powder they sent me. I basically wanted to make a holiday spiced cookie because I was feelin' all the holiday feels, and let me tell ya... these did not disappoint.
I could be totally bias because I'm a sucker for cookies, especially chocolate chip. I also didn't really expect these to turn out that well, but they're perfect little lumps of yum. Crispy on the outside, fluffy on the inside with a dash of melty chocolate goo. I will say, they're also not your typical gooey cookie. They're more like a warm chocolate chip muffin on the inside, but crispy all around the outside. Now that I think about it, they're like the top of the muffin, which is totally the best part of the muffin. So think, eating 12 muffin tops. HEAVEN.
Alright, enough of me. Let's get started.
PREP TIME: 15 minutes COOK TIME: 15 minutes TOTAL COOKIES: 12
FOR THE DOUGH
1 Flax Eggs — mix 2 tbsp water with 1 tbsp ground flax seed, let sit for 10 minutes.
1/4 cup melted coconut oil
2 tbsp dried monk fruit sweetener (I used the Classic 1:1 by Lakanto - use isatales15 for 15% off)
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
chocolate chip cookies (no measurement here, to each their own!)
1. DOUGH: Prepare the flax egg and set aside for about 10 minutes. It will become jelly-like.
2. Melt coconut oil over low heat on the stove or in the microwave for 10 seconds. Whisk together the melted coconut oil with the monk fruit sweetener, vanilla extract, and salt in a large mixing bowl.
3. Once the flax egg is ready, add it to the large mixing bowl and beat at low or mix together by hand. Add the almond flour, Chai Protein Powder, chocolate chips, and baking soda and mix until well combined.
4. REFRIGERATE: Place the dough into the refrigerator for 2 hours (you can prepare up to 48 hours in advance and refrigerate until ready to bake) or the freezer for 8-10 minutes. Don't skip this step! This helps the coconut oil solidify, which makes the cookie hold its shape while baking (otherwise it will fall flat and fry)
5. BAKING: Pre-heat the oven to 350 degrees.
6 Line a baking sheet with parchment paper. Roll the dough into 1 inch balls (they will look mini but that's what you want!), then place on the baking sheet.
7. Bake at 350 degrees F for 12-15 minutes.
1. If you use a convention oven, bake time will likely be shorter. Keep an eye on your cookies because they can burn fast!
2. I only tried this recipe with the ingredients listed. You might have to adjust if using a normal sugar. I recommend stevia or coconut sugar as the only sugar substitute. Just keep in mind that monk fruit and stevia are 200-300x sweeter than normal sugar, so you might need to up your tbsp if using normal sugar.
3. Feel free to try a different protein powder, but I can't guarantee you'll get the delicious chai spiced flavor.
4. Monk fruit comes in liquid forms and dry "granule sugar" like forms. Get the dry form. I'm not sure what will happen if you use the liquid, it might be runny and you may need to compensate by adding more flour.
5. If your mix is too dry after step 3, add more melted coconut oil. If it's too wet (it probably won't be), add more almond flour.
I can't wait for you guys to try these!! Let me know your thoughts :)