Sort ingredients
sereneosl
QR Code
Listen
Pdf
Pre-heat oven to 350 °F (175°C) and line a baking sheet with parchment paper.
Whisk together the wet ingredients. Add the vegan butter, brown rice syrup, sugar, vanilla extract, and caramel extract to a mixing bowl. Mix with a wooden spoon until the sugar has dissolved and everything is well combined.
Add the dry ingredients. Add the flour, vegan protein powder, baking powder, guar gum, and salt. Mix again until it forms a thick dough. Stir in the chocolate chips and stir again.
Shape into cookies. Divide the cookie dough in half and roll it into balls using your hands. Press down each ball on the prepared baking sheet and shape it into two large 4.5-inch (11.5 cm) cookies. They should be about ½-inch (1.3 cm) thick. Note: The cookies won't spread, which is why you have to give them their final shape before baking.
Bake. Bake the cookies for 8-9 minutes or until just golden brown. Do not over-bake them. You want soft-baked cookies that are still tender and chewy.
Let them cool. Remove from the oven and let them cool completely before transferring to a plate or container.
You can store these cookies for up to 4 days in an airtight container at room temperature.