Milk and Cookies

These chocolate chip cookies are excellent. I mean they are tender, melt-in-your-mouth darn good chocolate chip cookies and they can certainly hold their own against the sugar laden, gluten-filled version!  They use Lily’s chocolate chips which I love!  They are sweetened with stevia instead of sugar or aspartame.

 

choc_chip_cookiesIngredients:

1/4 Cup Whey Protein Powder 
3/4 Cup Coconut Flour
1/2 Cup Oat Fiber (not oat flour)
1/3 Cup Flax meal (ground in coffee or spice grinder)
1/2 tsp Xantham gum (optional but it help the cookies hold together)
1 Cup of butter
1 1/4 tsp Baking soda
1 tsp vanilla
1 tsp salt
3 eggs
1 cup Pyure Sweetener 
1/2 tsp Stevia extract
1 Cup Lily’s Chocolate Chips 

Directions:

Preheat oven to 325 degrees F.
Combine butter, eggs, sweeteners, and vanilla in a bowl and cream together.
In a separate bowl, combine the coconut flour, oat fiber, flax, powdered peanut butter, baking soda and salt.
Slowly add the dry ingredients to the wet ingredients.
Gently mix in the chocolate chips.
Place rounded mounds of cookie dough onto cookie sheet and bake for 10-12 minutes.

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