Protein Choc Chip Cookies (makes approximately 16)


Last week we made a discovery at our local supermarket: high protein flour. This flour claims to contain twice the protein of regular flour and has 25 per cent less carbohydrates (the protein is added gluten, so stay away if you are allergic to gluten). We decided to use the flour and swap a couple of ingredients to make the very best – and healthiest - choc chip cookies we’ve ever tasted.

• 2 cups protein enriched plain flour
• ½ tsp. bicarb of soda
• ½ tsp. salt
• ¾ cup of margarine that lowers cholesterol
• 1 cup brown sugar and ½ cup white sugar (you could substitute with sugars that are calories reduced)
• 1 tablespoon of pure vanilla extract (you read this right – forget the teaspoon!)
• 1 egg
• 1 egg yolk
• 2 cups of dark choc melts (you could try substituting this for sugar free choc chips available in larger supermarkets).

• Preheat oven to 165oC. Line three cookie trays with baking paper.
• Sift together flour, baking soda and salt. Set aside
• In a medium bowl, cream the melted butter and the sugars until well blended. Beat in the vanilla, egg and egg yolk until light and creamy.
• Add the flour mixture tablespoon by tablespoon until just blended.
• Add the choc melts and stir until well distributed.
• Using a tablespoon, place cookie dough on the prepared cookie sheets. Leave about 5cms between each cookie.
• Bake for 15-17 minutes or until the cookie edges are lightly toasted.

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