Ingredients

The following ingredients have 4 Servings
  • 40 g vegan butter
  • 40 g brown rice syrup
  • 20 g sugar
  • 2 tsp vanilla extract
  • 1/2 tsp caramel extract (optional)
  • 80 g all-purpose flour
  • 24 g vegan protein powder ((I used vanilla protein powder))
  • 1/8 tsp baking powder*
  • 1/4 tsp guar gum
  • 1/8 tsp salt
  • 2 tbsp dark chocolate chips

Instruction

  • Pre-heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • To a mixing bowl, add the vegan butter, brown rice syrup, sugar, vanilla extract, and caramel extract if using. Mix with a wooden spoon until the sugar has dissolved and everything is well combined.
  • Add the flour, vegan protein powder, baking powder, guar gum, and salt. Mix again until it forms a thick dough. Stir in the chocolate chips and stir again.
  • Divide the cookie dough in half and roll into balls using your hands. Press down each ball on the prepared baking sheet and shape into two large (about 1/2-inch thick) cookies. Note: the cookies won't spread, that is why we have to give them their final shape before baking.
  • Bake for 8-9 minutes, or until just golden brown. Do not over-bake, you want soft-baked cookies that are still tender and chewy.
  • Remove from the oven and let cool completely before transferring to a container. These cookies will keep for up to 4 days stored in an airtight container. I found the cookies to taste even better the next day as they become softer and the protein powder flavor disappears.