Double chocolate chip half and half cookies with protein cookie dough dip (dairy-free)
Sian Pratley
Sian Pratley
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Ingredients

  • 16 large cookies
  • 1 medium bowl
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  • Ingredients
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  • For the cookies
  • 3/4 cup oil (coconut works best but any unflavoured oil works)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup white sugar
  • 1 egg + 1 egg yolk/1/2 egg white
  • 2 tsp vanilla
  • 2 cups plain flour
  • 2-3 tsp cornstarch (opt for 3 if using normal oil)
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200 g chopped dark chocolate
  • 3-4 tbsp cocoa powder
  • 1 tsp cinnamon (optional)
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  • For the dip
  • 230 g tinned chickpeas, drained
  • 1/3 cup almond milk (any milk of choice here)
  • 2 tbsp cocoa
  • 1 tbsp peanut butter
  • 1-2 tbsp sweetener (I used a sugar free syrup)
  • 1-2 tsp cinnamon
  • 1 tsp vanilla
  • pinch salt
  • 100 g chocolate chips
  • 1 1/2-2 scoops chocolate protein (I used a vegan one but casein works best)

Instructions

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