Loaded with 15g of high quality fat, 7g of complete protein, and only 2g grams of sugar per cookie, these keto-, vegetarian-, paleo-friendly Protein-Packed Vanilla Chai Cookies will satisfy your dessert craving without derailing your diet!
HOW TO MAXIMIZE YOUR PROTEIN COOKIE EXPERIENCE:
SWEETEN IT UP: Since these cookies are Keto, they’re naturally very low in sugar. If you want a sweeter treat, simply add a few drops of liquid stevia.
USE ORGANIC PLANT PROTEIN: The delectable vanilla chai flavor of these cookies comes from our Vanilla Chai Organic Plant Protein. In addition to great flavor, this complete plant protein is packed with 20 grams of protein per serving, making these cookies a treat you can feel great about.
CHOOSE YOUR MILK: We recommend using unsweetened almond milk in this recipe, but if almond milk isn’t your thing, unsweetened coconut milk or any other nut milk will do the job without affecting the flavor of the cookies.
SET IT AND FORGET IT: You never know when a cookie craving will strike, but you’ll always be prepared when you order Natural Force Vanilla Chai Organic Plant Protein and choose the “Subscribe & Save 20%” option at check out. Not only will your plant protein auto-ship every 1-3 months, but you’ll save 20% off your order!
Protein-Packed Vanilla Chai Cookies (Keto, Vegetarian, Paleo, Gluten-free)
RECIPE VALUES: Keto, Paleo, Vegetarian, Gluten-Free, Low Sugar, Low Carb
NUTRITION FACTS: Calories: 189; Protein: 7g; Net Carbs: 5g; Fat: 15g
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a mixing bow, combine almond flour, Vanilla Chai Organic Plant Protein, sea salt, cinnamon and ginger.
In a separate bowl, whisk your eggs. Add in melted coconut oil, cashew butter, almond milk and vanilla extract. Whisk until combined and then add the wet ingredients to the dry ingredients.
Mix together until well incorporated and no dry ingredients remain. Batter should be relatively thick and able to mold.
Roll the batter into small balls. Place balls on a cookie sheet about 2 inches apart. Once you have filled up the pan, use a fork to gently press down on each cookie until they are slightly flat on top.
Move to the oven and bake for 10 minutes. Remove from oven and let cool.
Store in an airtight container up to five days, or they can be frozen and defrosted to room temperature when ready to eat.
Once cookies are completely cooled, prepare the coconut butter drizzle. In a small saucepan, combine 1/4 cup of Coconut Butter (or Coconut Manna) with 1/2 tsp of cinnamon over low heat.
Once coconut butter is completely melted, (about 1-2 minutes) drizzle or spread over cookies.
Also published on Medium.