NUTRITION

SERVINGS

INGREDIENTS

0.75 scoop plant-based vanilla protein powder

2 tbsp coconut flour

1 large egg

1 tbsp maple syrup

0.25 tsp baking soda

0.25 tsp vanilla extract

1 tbsp dairy-free mini chocolate chips

0.13 tsp flaky sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line a large baking sheet with parchment paper.

• 2

  In a medium mixing bowl, whisk together the egg, maple syrup, and vanilla extract until the mixture is smooth and well combined.

• 3

  Add the plant-based vanilla protein powder, coconut flour, and baking soda to the wet ingredients, stirring until a thick, cohesive dough forms.

• 4

  Gently fold in the dairy-free mini chocolate chips until they are evenly distributed throughout the cookie dough.

• 5

  Scoop the dough into 20 small portions, approximately one teaspoon each, and arrange them on the prepared baking sheet.

• 6

  Use your thumb or the back of a spoon to gently press down on each dough ball to flatten it into a small disc.

• 7

  Bake for 6 to 8 minutes until the edges are lightly golden and the cookies feel set to the touch.

• 8

  Remove from the oven and immediately sprinkle the tops with flaky sea salt while the cookies are still warm and soft.