- Description
- Contents
Cookies are already great, but adding protein to them just made everything so much better. Add 1 scoop of Vegano protein powder to the WTF Gluten Free Chocolate Chip Cookie Mix and just like that, you've created protein cookies. You're welcome. #dontbebasic #withyourproteinpowder
Instructions:
1. Mix together ¾ cup of softened plant-based butter, ¼ cup of plant-based milk and 1 tsp of vanilla essence (optional).
2. Add 1 scoop of Vegano Protein Powder and 1 packet of WTF Chocolate Chip Cookie Mix and stir to combine.
3. Roll the dough into small balls, about the size of a golf ball. Space them out on a baking tray lined with parchment paper (no one likes sticky balls). Press them down a little bit with a fork or spatula, but don’t completely flatten them as they spread out as they bake.
4. Bake at 350°C for 12 minutes for soft, chewy cookies or leave them in there for an extra two or three minutes, until the edges turn golden, for a cookie with more crunch.
Recipe yields: 24 regular size cookies
Pro Tip:
If you can hold out, cool the cookie dough in the fridge overnight to allow the flavours to develop, and for a chewier cookie. Dough gawd though, it’s so hard to postpone cookie-based satisfaction.
1x Vegano Protein Powder (Vanilla)
1x WTF Gluten Free Chocolate Chip Cookie Mix
Description
Cookies are already great, but adding protein to them just made everything so much better. Add 1 scoop of Vegano protein powder to the WTF Gluten Free Chocolate Chip Cookie Mix and just like that, you've created protein cookies. You're welcome. #dontbebasic #withyourproteinpowder
Instructions:
1. Mix together ¾ cup of softened plant-based butter, ¼ cup of plant-based milk and 1 tsp of vanilla essence (optional).
2. Add 1 scoop of Vegano Protein Powder and 1 packet of WTF Chocolate Chip Cookie Mix and stir to combine.
3. Roll the dough into small balls, about the size of a golf ball. Space them out on a baking tray lined with parchment paper (no one likes sticky balls). Press them down a little bit with a fork or spatula, but don’t completely flatten them as they spread out as they bake.
4. Bake at 350°C for 12 minutes for soft, chewy cookies or leave them in there for an extra two or three minutes, until the edges turn golden, for a cookie with more crunch.
Recipe yields: 24 regular size cookies
Pro Tip:
If you can hold out, cool the cookie dough in the fridge overnight to allow the flavours to develop, and for a chewier cookie. Dough gawd though, it’s so hard to postpone cookie-based satisfaction.
Contents
1x Vegano Protein Powder (Vanilla)
1x WTF Gluten Free Chocolate Chip Cookie Mix