COOOOOKIIIEEEES!!

COOOOOKIIIEEEES!

Easy, chewy, chocolate chip cookies. These simple to make and quick to bake ... and are even faster to disappear!

Ingredients:

3 1/4 Cups of Ground Almonds (aka Almond Flour)
1 1/2-2 Cups of Good Chocolate Chips or Cacao Nibs (depends on how much chocolate you want in them!)
1 Tsp Baking Soda
1 Tsp Flaked Sea Salt, crumbled
1 Tsp Pure Vanilla 
1/2 Cup Maple Syrup
1/2 Cup Butter, melted
2 Eggs

1. In a bowl add in the ground almonds, baking soda, and sea salt. Give it a stir to combine. In a separate bowl, add in the eggs,butter, maple syrup, and vanilla - whisk until completely mixed.
2. Stir in the wet ingredients into the dry ingredients. Then add in the chocolate chips and/or cacao nibs. The result should be a very wet cookie dough. Place this bowl in the fridge for approximately 15-20 minutes for the dough to become solid.
3. Preheat the oven to 375F. Line your baking trays with parchment paper and remove the dough from the fridge. Use a small 1oz ice cream scoop to shape the cookies. Make sure you leave space between each cookie scoop. If you do not have a cookie scoop, shape the cookie dough into 1" in diametre balls.
4. Place tray in oven and bake for about 8-10 minutes - be cautious that you do not over-bake the cookies!! At the 8 minute mark, take a peak to see if the bottom of the cookie is golden and the top of the cookie is golden. If it is, then remove from oven; if not, cook for another minute or two. 
5. The cookies will be soft to the touch when they first come out of the oven. Allow to cool, then eat up or store in an air tight container in the fridge...but you will more than likely not need to do that :)

Cookie SMASH!

PROTEIN COOKIES!

Peanut Butter Chocolate Smash Recovery has arrived at Canuck...so I thought I would try it in a yummy chocolate chewy cookie recipe! Did the test...and they got a "rep" from the tasters :) One of the simplest and easiest cookies to make - about 15 minute cap if you start heating your oven before you begin mixing! Remember to pick up a bag of PB Chocolate Smash the next time you're at the box to try the awesomeness before it is all gone!

 

Ingredients

2 Scoops Progenex Peanut Butter Chocolate Smash Recovery

1/2 Cup Coconut Sugar

1/4 Cup Unsweetened Cocoa Powder

1 Cup Thick Almond Butter (make sure it isn't too liquid/oily, or it won't hold)

2 Eggs, beatened

Pinch Sea Salt

1 Tsp Baking Soda

1 Tsp Vanilla Extract

1/4 Cup Dark Chocolate Mini Chips (used Enjoy Life ones for this recipe)

 

Method

 

1. Preheat the oven to 350 degrees before starting to combine the ingredients.
2. In a bowl, mix the almond butter, protein, and coconut sugar until combined. Add in the eggs and mix well, then add in the cocoa powder; it should still resemble a dough-like consistency.
3. Add in the remaining ingredients of baking soda, vanilla, salt and chocolate chips. Ensure everything is well combined and the consistency is still dough-like.
4. If you have a small 1oz ice cream scoop, you can scoop out the cookies evenly onto a baking sheet. Or you can eyeball the cookies by shaping them into about 1" size balls and placing them on the cookie sheet.
5. Gently press the cookie balls down to create a more flat top, but not too much or else the cookies won't be chewy or soft after baking.
6. Pop them in the fridge for a couple minutes before placing in the oven to bake for about 6-10 minutes (it depends if you are cooking in a convection or a regular oven - times vary so keep an eye on them!)
7. Remove them from the oven when they have formed a slightly crisp top and allow to cook for about 5 minutes before moving them onto a cooling rack. This will allow the cookie to set on the outside with a little crust and keep the cookie nice and soft on the inside.
8. Once cooled, store in an airtight container any that you haven't eaten yet or shared with your friends!