About This Recipe
A gluten free, chewy, chocolate chip cookie made from oat flour, a bit of casein protein powder, and pureed sweet potatoes. These cookies are low calorie and have great flavor for a cookie that has no butter or sugar.
Ingredients
- ½ cup oat flour
- 2⅔ tbsp tapioca flour (or cornstarch)
- 3 tbsp vanilla casein protein powder
- ¾ cup mashed sweet potatoes
- 3⅓ tbsp liquid egg whites
- 2⅔ tbsp mini chocolate chips
- ½ tsp vanilla
- ½ tsp splenda (optional)
Instructions
- Note: I use metric measurements for any baking recipe I develop. I reccomend you buy a scale and do the same.
- Preheat your oven to 350°F.
- Mix the oat flour, tapioca flour, protein powder (and splenda if you're using it) together until it is fully incorporated.
- Add in the remaining ingredients and mix until it forms a dough.
- Spray a sheet pan with oil and use a cookie scoop to form each cookie. It will make 12.
- Wet your fingers and press each cookie into shape, they will not spread in the oven.
- Bake for 6-7 minutes. Let the cookies cool before serving.
Source: This recipe is from
Meal Prep Manual.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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