Ingredients You Will Need
- 2 cups of almond flour
- 2 scoops of vanilla protein powder
- Half cup of natural creamy peanut butter
- Third cup of pure maple syrup
- 1 large egg at room temperature
- 1 teaspoon of pure vanilla extract
- Half teaspoon of baking soda
- Fourth teaspoon of sea salt
- Half cup of dark chocolate chips
- 2 tablespoons of unsweetened almond milk
Step by Step Method
First you need to preheat your oven to 350 degrees Fahrenheit so it is hot and ready when your cookie dough is prepared. While the oven is warming up you should take a large baking sheet and line it with parchment paper so the cookies do not stick to the bottom. In a large mixing bowl you will combine the almond flour and the vanilla protein powder along with the baking soda and the sea salt. Use a whisk to stir these dry ingredients together very well to make sure there are no large clumps of flour or protein powder left in the bowl. In a separate smaller bowl you will mix the peanut butter and the maple syrup and the vanilla extract and the egg until the mixture is smooth. If your peanut butter is too hard you can put it in the microwave for ten seconds to make it easier to stir into the other wet ingredients.
Now you will pour the wet ingredients into the large bowl with the dry ingredients and use a large spoon or a spatula to mix them together. You will notice the dough starts to get thick and heavy which is a good sign that your cookies will have a great texture once they are baked. If the dough seems too dry or starts to crumble you can add the almond milk one tablespoon at a time until it reaches a soft and scoopable consistency. Once the dough is mixed you will gently fold in the dark chocolate chips using your spatula to make sure they are spread out evenly throughout the mixture. Use a small ice cream scoop or a tablespoon to grab a portion of the dough and roll it into a ball between your palms before placing it on the tray.
Space the balls of dough about two inches apart on the baking sheet because they will spread out a little bit as they get hot in the oven. Use your fingers or the back of a spoon to gently press down on each ball to flatten it into a thick cookie shape before you start baking. Put the tray into the center rack of the oven and bake them for about ten to twelve minutes or until the edges are a light golden brown color. It is very important not to overbake these cookies because they will continue to firm up as they cool down on the counter after you take them out. Let the cookies sit on the hot baking sheet for five minutes before you move them to a wire rack to cool completely so they do not break apart.
