YOUR SOLIN GENERATED RECIPE
Almond Flour Dark Chocolate Chunk Cookies
Enjoy these indulgent yet nutrient-packed Almond Flour Dark Chocolate Chunk Cookies that bring together the nutty richness of almond flour, the protein boost of whey and egg whites, and the bittersweet allure of dark chocolate chunks. Perfect for any meal, these cookies offer a balanced mix of flavors and textures, from a crisp edge to a soft, chewy center.
INGREDIENTS
2.25 cups Almond Flour (216g)
3 scoops Whey Protein Isolate (90g)
2 cups Liquid Egg Whites (240g)
2/3 cup Dark Chocolate Chunks (100g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour and whey protein isolate. Stir until evenly distributed.
Add the liquid egg whites to the dry ingredients and mix until a thick batter forms. If the mixture is too thick, let it sit for 5 minutes to allow the almond flour to absorb moisture.
Fold in the dark chocolate chunks evenly throughout the batter.
Scoop the batter onto the prepared baking sheet into 5 evenly sized mounds, spacing them about 2 inches apart.
Gently flatten each mound with the back of a spoon to form cookie shapes.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Enjoy your nutrient-packed cookies as a satisfying meal option any time of day.