Vanilla Protein Chia Egg Chocolate Chip Cookies

My Vanilla Protein Chia Egg Chocolate Chip Cookies offer a delightful way to add extra protein while indulging in a treat. These cookies are completely gluten and dairy-free!

By Rose Huxford

If you're seeking methods to boost your protein intake or want an alternative use for your protein powder, consider incorporating it into cookies! Vanilla Protein Chia Egg Chocolate Chip Cookies are an excellent way to utilize protein powder, and by including chia seeds, you also enhance the fiber and omega-3 content. These cookies freeze beautifully and taste amazing right from the freezer!

Vanilla Protein Chia Egg Chocolate Chip Cookies

Yields: ~16-18 cookies

Pre-heat oven: 350 degrees F

Prep-time: 5 minutes

Bake-time: 10-12 minutes

Equipment: 1 baking sheet pan, parchment paper, 2 large mixing bowls, hand mixer or stand mixer, whisk, spatula, measuring spoons, measuring cups, small mixing bowl, sifter, cookie scooper, cooling rack.

Dry Ingredients

• 1 1/3 cups Gluten Free 1:1 baking flour or regular all purpose flour

• 1/4 cup vanilla protein powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup dairy free chocolate chips or regular chocolate chips

Chia Egg (or 1 egg)

• 1 tablespoon chia seeds

• 3 tablespoon water

Wet Ingredients

• 2 sticks dairy free butter (I used Earth Balance), or regular unsalted butter, softened

• 1-2 tablespoons water or dairy free milk

• 1 teaspoon pure vanilla extract

• 3/4 cup coconut sugar or brown sugar

• 1/4 cane sugar

Directions

1. Pre-heat the oven to 350 degree F.

2. Line a baking sheet pan with parchment paper and set it aside.

3. If using chia egg method, add chia seeds and water to a small mixing bowl. Don't stir right away. Allow the chia seeds to absorb the water for about 1 minute. Then stir to incorporate the rest of the chia seeds, then let it rest for another minute. Stir one more time, the chia seeds should have a gel-like consistency. *If you're not using chia egg method, then skip this step.

4. In a large mixing bowl beat softened butter sticks for about 20 seconds, until creamy. Add in both sugars and beat for another 20 seconds. Scrap down sides as you go.

5. Add in the chia egg or 1 egg, vanilla and water or milk. Beat for about 10 seconds to fully blend the ingredients.

6. In a large mixing bowl, sift the flour, protein powder and baking soda. Then add in the salt and chocolate chips.

7. Pour the dry mixture into the wet mixture. Beat or use a spatula to blend everything together until well combined. *If using gluten free flour, then allow the batter to rest for at least 30 minutes. This time allows the gluten free flour to absorb the wet ingredients, preventing the cookies from having a grainy texture.

8. Use a cookie scooper to place the cookie dough onto the prepared baking sheet, spacing them 1/2 inch apart.

9. Bake for approximately 10-12 minutes, or until the bottoms of the cookies are lightly golden.

10. Allow the cookies to cool on the sheet pan for about 1 minute before transferring them onto the cooling rack.

11. Store the cookies on the counter in an airtight container for about 4 days. Or, allow the cookies to cool completely and store them in a freezer bag for about 1-2 months.