GF Double Choc Cookies

 

These Gluten-Free Double Choc Cookies are a delicious way to satisfy your sweet tooth while increasing your protein intake. Soft, delicious, and perfect for a snack or dessert, they’re easy to make and offer a nourishing twist on classic cookies.

Health Benefits

Almond meal

Rich in healthy fats and vitamin E for skin health, provides fibre for digestion, is aturally gluten-free, and lower in carbs than traditional flour.

Protein Powder

Supports muscle recovery and satiety, helps to balance blood sugar levels, supports a healthy nervous system, lean muscle, and balanced hormones.

Butter

A great source of fat-soluble vitamins (A, D, E, K) and conjugated linoleic acid (CLA).

Coconut Sugar

Lower glycemic index than white sugar, helping to prevent blood sugar spikes, and contains minerals like iron and zinc.

Eggs

High-quality protein source for muscle repair, mood, and satiety. Rich in choline, which supports brain and nervous system health.

Vanilla Paste

Adds natural sweetness and depth of flavour, and ontains antioxidants that help reduce inflammation.

Ingredients

1 cup almond meal

½ cup gluten-free plain flour 

4 tbsp chocolate protein powder of choice [I used this one]

1 tsp gluten-free baking powder

100g organic butter, or coconut oil

Pinch sea salt flakes + extra to garnish

½ cup coconut sugar

2 eggs, whisked

½ tsp vanilla paste

100g dark chocolate, roughly chopped + extra to garnish

Method

  1. Preheat the oven to 160°C fan-forced and line a baking tray with baking paper. 

  2. Whisk the butter and coconut sugar together with a hand held mixture, until pale and fluffy. Add the egg, egg yolk and vanilla bean paste, and mix until combined.

  3. Sift together the almond meal, gluten free flour, protein powder, baking powder, and salt. Add the dry ingredients to the wet in two batches, mixing well after each addition.Add in the chocolate and stir to combine. 

  4. Chill the cookie dough in the fridge for about an hour until firm enough to scoop easily,

  5. Use an ice cream scoop to scoop individual portions of cookie dough. You should get 8 large or 16 small cookies in total.

  6. Bake cookies for 12 minutes (or up to 15 minutes if you like a firmer cookie).

  7. Allow the cookies to cool (approx. 15 minutes) and sprinkle with sea salt flakes.

Enjoy immediately, and store in an airtight container in the fridge for up to a week.

 
Laura Saunders