Gluten-Free Protein Shortbread Cookies (strawberry chocolate chip flavour)
Delicious vegan shortbread cookies that are easy, very quick, and gluten-free.
Servings: 12 Cookies
Ingredients
- 200 g Coconut oil
- 235 g Strawberry flavoured vegan protein powder
- 35 g Coconut flour
- 55 g Mini chocolate chips
Instructions
- Melt the coconut oil.
- Add protein powder and coconut flour. Stir to thoroughly incorporate. The texture should be like cookie dough.
- Allow the dough to cool and then add chocolate chips.
- Form into cookies (about 1.5 tbsp of dough per cookie) and flatten with a fork.
- Bake at 350F for 4 minutes only.
- Allow cookies to cool on the baking sheet and then serve.
Notes
The cookies can be eaten raw, and will have a nice cookie dough texture.
Be very careful to avoid over baking. The cookies burn quickly. Remove from the oven after 4 minutes only. The cookies will be very soft and flexible immediately after baking, so allow them to cool on the baking sheet because they will be too fragile to move. Once cool, the cookies will have the perfect shortbread texture.