CHOCOLATE CAKE MUNCH COOKIES

SERVES 12 COOKIES

1⁄2 cup dairy-free butter, softened

1 cup coconut sugar

1 tbsp chia seeds or ground chia seeds

3⁄4 cup soy milk

1 tsp vanilla

2 cups whole wheat flour

1⁄4 cup protein powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1⁄2 cup cocoa powder

1 cup walnuts, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, mix on medium speed.

Meanwhile, combine the chia seeds with 3 tablespoons water.

Mix the chia mixture, milk, and vanilla into the butter on medium speed. In a medium mixing bowl, combine the flour, protein powder, baking powder, baking soda, salt, and cocoa. Combine thoroughly.

Turn the mixer to medium and gradually add the dry mixture. Mix in the walnuts on low speed until combined. Refrigerate the mixture for at least one hour and up to overnight.

Preheat the oven to 400°F (200°C, or gas mark 6) about 15 minutes before you're ready to bake the cookies. Cut a piece of parchment paper to fit a baking sheet. Place aside.

2 inches apart, place heaping tbsp on prepared cookie sheet. Roll into balls and flatten with the bottom of a measuring cup or other strong material by about half. They bake up to be quite thick. Bake for 8 minutes in the oven.

Allow to cool on a wire rack.