100 grams coconut sugar (About ½ cup packed plus 2 tablespoons)
¼ cup baking stevia
1 large egg
2 tablespoons water
2 teaspoons vanilla extract
145 grams white whole wheat flour (About 1 cup plus 2 Tablespoons)
25 grams oat flour (About ¼ cup)
2 scoops of vanilla whey protein powder *See note*
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt or sea salt
1 cup of dark chocolate chips, or a 6 ounce of dark chocolate bar chopped
Additional salt for sprinkling
Instructions
Melt together the butter and coconut oil in a large mixing bowl.
Whisk together the flours, protein powder, baking soda, baking powder and salt. Reserve.
Whisk the coconut sugar and stevia into the melted butter mixture, mixing about 1 minute.
Add the egg, vanilla and water to the sugar mixture and whisk about one minute.
Using a spatula, mix in ½ of the flour until nearly blended, then add remaining flour and chips, mixing until no dry ingredients remain.
Scoop the dough onto a parchment or plastic wrap lined plate and place in the freezer for about 15 minutes.
Preheat your oven to 325*
Remove the portioned dough from the freezer and place about 2 inches apart on a parchment lined baking sheet. Flatten the dough balls out to about ¾" thick.
Very lightly sprinkle some sea salt or kosher salt onto each portion (This is optional)
Bake the cookies for about 14-16 minutes, until the edges feel set and the cookies center no longer looks or feels wet.
Cool and enjoy!
Notes
I use vanilla flavored whey protein. Brands vary, but a typical scoop weighs about 25-30 grams. Experiment using your favorite vanilla protein powder.
When measuring the wheat flour, spoon it into a measuring cup and level with a knife.
Recipe by Baking With Dan at https://www.bakingwithdan.com/dans-guilt-free-chocolate-chip-cookies/