Cookie & Cream Chocolate Cookies
As part of our Plant S Nutrition Young Development Chef of the Year competition, Ruby Fusco took the classic chocolate cookie and gave it a healthy twist by using pea flour. These cookies are soft, chewy, and perfect served warm with a scoop of ice cream on the side.
Time to Make: 1 hour
Servings: 2
Ingredients
- 424g Plant S Yellow Pea Flour
- 113g unsalted butter
- 78ml maple syrup
- 2 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 50g chocolate chips
Method
- Preheat the oven to 180°C and weigh out all the ingredients.
- Melt the butter in a small saucepan or microwave-safe bowl. Stir in the maple syrup and vanilla extract until well combined.
- In a large mixing bowl, combine the pea flour, salt, baking powder, and baking soda. Gradually pour in the butter mixture and mix until a smooth dough forms.
- Fold the chocolate chips into the dough, ensuring they are evenly distributed.
- Divide the dough into 10 equal portions and roll each into a ball. Place them on a baking tray lined with parchment paper, spacing them out slightly. Flatten each ball gently with your hand or the back of a spoon to form cookie shapes.
- Bake in the preheated oven for 10 minutes, or until the cookies are lightly golden.
- Let the cookies cool slightly before decorating with melted chocolate.
Serve warm with soft-serve ice cream and enjoy!
