Chocolate Chip Protein Cookie
recipe
@the.diet.chef
INGREDIENTS
| Coconut Flour | 1 Tbsp |
| Isopure Zero Carb Vanilla Cream Powder | 1 Scoop |
| Vanilla Extract | 1 Tsp |
| Splend™ Liquid Sweetener (Splenda Zero™ is a trademark of Heartland Consumer Products LLC) | 2 Tsps (30g) |
| Unsweetened Vanilla Almond Milk | 1 Tbsp |
| Mini Semi Sweetened Chocolate Chips | 1/2 Tbsp |
| Salt | Pinch |
INSTRUCTIONS
-Add all ingredients (except for half of the chocolate chips) to a small bowl and mix until crumbly
-Next use your hands to form a ball of dough
-*Note - your dough should be slightly sticky not wet, if it’s wet add a little more protein until it becomes more “doughy”
-Coat work surface with a little baking spray and roll out the cookie - add the rest of yourchocolate chips at this point
-Either refrigerate for at least 30 minutes or microwave for 10 seconds and let sit for 5 minutesso cookie can set.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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