Baked Treats Choc Chip Cookie

NYC Giant Choc Chips Cookies

These are called NYC Giant Choc Chips Cookies because they're tall and chunky, super soft in the centre with a slight crunch on the outside and plenty of gooey choc chips in the middle.

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Cook: 1 hour

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Microwave peanut butter for 30 secs to loosen, then mix with maple syrup, vanilla protein, vanilla essence and egg yolk until fully combined. Sift in almond flour and oat flour and mix. Add 2-4 splashes of milk until mixture becomes sticky and resembles cookie dough.
Chop your chocolate into chunks, then fold into cookie dough mixture. Split dough into 8 evenly sized balls. Cover dough balls and chill for 45 mins.
Once 45 mins is up, preheat oven to 175°C/ 350°F. Remove dough balls from fridge, uncover and gently flatten using a spatula until they are approx 2” thick. Bake for 10 mins. Cookies will be very soft when you remove from oven, so leave to cool and set for at least 5 mins. Served best hot.

Nutritional Info

Per Cookie:

Cals – 298

Carbs – 17g

Protein – 11.2g

Fat – 19g

Ingredients

Serves Makes 8 cookies

For the cookies:

  • 150g of peanut butter.
  • 80ml of maple syrup.
  • 1 scoop of vanilla protein.
  • Tsp of vanilla essence.
  • 1 egg yolk.
  • 60g of almond flour.
  • 50g of oat flour.
  • 1/2 tsp of bicarbonate of soda.
  • 100g of dark chocolate.

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