Sometimes you just need a cookie. When i was in grade school, my friend Alicia's mom made THE BEST chocolate chip cookies I had ever had. And it seemed like they never ran out, as there always seems to be a fresh batch whenever I was over (so she must have made them really often since they were a family of five!). After much nagging, my mom got the recipe and they became our house cookie too. This version reminds me a bit of those cookies, not exactly the same, but they definitely bring them to mind. They also happen to be completely gluten and wheat free, dairy-free, vegan, and are sweetened only with ripe banana, and coconut sugar. And they taste amazing any time of day but especially with an oat milk latte or golden milk, or with my youngest's favourite, a vanilla fluffy (warm, frothed milk of your choice with vanilla and maple syrup). Am I making you wish for these right now? Well the good news is these are crazy easy to make and if you get started on them now, you can be enjoying them in under 45 minutes!
Chocolate Chip Plant Protein Cookies
2 cups GF oat flour (or mill 2 cups of GF rolled oats in a high-speed blender until fine like flour
1/2 cup GF rolled oats
1 scoop Niyama Vanilla Plant Protein
large pinch of cinnamon
pinch of sea salt
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup dairy-free chocolate chips (or regular if you are ok with)
2 medium over-ripe bananas
1 flax egg (1 TBSP ground flax seeds + 3 TBSP water)
1/4 cup melted coconut oil
1/4 cup coconut sugar
Preheat oven to 350F and line a large baking sheet with parchment
Make the flax egg by whisking flax and water in a small bowl and setting in the fridge for 10 minutes
In a large mixing bowl, whisk all the dry ingredients except the choc chips together until well combined
In a medium bowl, mix all the wet ingredients together (don't forget the flax egg in the fridge)
Add the wet to the dry and mix to combine. Fold in the chocolate chips and then allow to stand for 10 minutes.
Using an ice cream scoop, scoop onto your baking tray and press down with a fork
Bake for 12-15 minutes, cool on the cookie tray for a couple minutes then transfer carefully to a cooling rack
Store any leftovers in a sealed container in the fridge or freeze if you aren't going to finish them in 3 or 4 days.