• 1 scoop Tru Supplements Banana Maple Muffin protein powder
  • 2 Tb Bob’s Red Mill Paleo Baking Flour
  • 1 Tb Truvia Brown Sugar Stevia Blend
  • 1 tsp Baking Powder
  • 1 tsp Pumpkin Spice
  • 1/2 c Unsweetened Applesuace
  • 1 Tb Bob’s Red Mill Egg Replacer mixed with 2 Tb warm water
  • 1 Tb Unsweetened Almond Milk
  • 1/2 tsp Vanilla Extract

Makes 6 servings

Macros per serving 6p/2f/10c

Pre-heat your oven at 350 degrees.  Set aside the chocolate chips.  Then start putting things together by making your flax egg (or egg replacer) in a mixing bowl.  While it’s setting for a couple of minutes, mix all of the dry ingredients in a separate bowl.  Go ahead and add the rest of the wet ingredients into your main bowl with the vegan egg mixture.  Then add your dry ingredients to the batter a little at a time until everything is well combined, but be careful not to over mix the, or your cookies won’t rise as well.

Line a baking sheet with parchment paper.  Form the dough into 6 equal-size balls.  Set them on the baking sheet and press down a bit with the palm of your hand to flatten the surface.  Then add an even amount of chocolate chips onto the top of each cookie.  Press them into the dough a little because the cookies will fluff up as they bake.  Place in the oven to cook for 18-20 minutes.


I really hope you love these cookies!  Please let me know if you make them and tag me in your posts.  It makes my heart smile to see other people enjoying my vegan goodies. 🙂

Credit to @LaFemmeVegan 

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