🚨 FREE VEGAN RECIPE ALERT 🚨
All my Vegan friends have been getting onto me about recipe so today I bring to you my life changing #Vegan
Protein Chocolate Chip Cookies Recipe! These things are melt in your mouth moist as you can see 😍
I’ve seen a huge void in the Vegan world for recipes that are vegan but also macro friendly! So I’m trying my best to help with that 😃 so help a friend out and tag them so they can make this recipe!
Macros for each Chocolate Chip Cookie:
62.75 Cals, 7.25g Carbs, 0.75g Fat, 6.75g Protein!
Ingredients (Makes 4 Cookies):
✳️ 30g Brown Rice Protein (This is key. Pea Protein will not work the same. I used @nakednutritionau
✳️ 10g @bobsredmill
✳️ 7g Coconut Flour
✳️ 3g @bobsredmill
BobsRedMill Arrowroot Starch
✳️ 20g Pure Pumpkin
✳️ 40g Unsweetened Apple Sauce
✳️ 2g Vanilla Extract
✳️ 3g Stevia of your choice (I used @SweetLeafStevia
✳️ 2g Baking Powder
✳️ 8g Vegan Mini Semi Sweet Chocolate Chips (Can always add more if you want
1.) Preheat oven to 350 degrees F. Add your 10g of egg replacer for 30g of water. Mix together thoroughly. Then take a separate bowl and add the rest of your dry ingredients in there and mix.
2.) Now add the rest of your wet ingredients into the bowl with the egg replacer and mix. Slowly add your dry ingredients into the wet and mix until it is all mixed in.
3.) Then take your pan with parchment paper on top and add 4 individual cookies. Or honestly however many small or huge ones you want!
4.) Put in oven for 10-12 minutes or until they are done! Make sure not to over cook them! Err on the side of caution.
5.) Once done, adding these to a cooling rack is essential to make sure they cool evenly. Then once cooled, enjoy!
So there you have it all my Vegan friend! Enjoy and let me know what you think!
Hope you all my friends had an amazing Tuesday! Feels good to be back in Austin!
Thanks and God Bless,