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HIGH-PROTEIN XL CHOCOLATE CHIP COOKIEDesserts & Snacks
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HIGH-PROTEIN XL CHOCOLATE CHIP COOKIE

Prep
20 Mins
Cook
30 Mins
Serves
1
Macros per serving
Calories
411
Protein
22g
Carbs
38g
Fat
19g

Instructions

12 steps

  1. 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 2Cream together salted butter and monk fruit sugar until well combined.
  3. 3Add a pinch of salt and mix it in.
  4. 4Stir in whisked egg and vanilla extract until incorporated.
  5. 5Gradually add power flour to the mixture, stirring until a dough forms.
  6. 6Sprinkle in baking soda and mix it into the dough evenly.
  7. 7Divide Lilly’s chocolate chips in half. 8. Mix one half of the chocolate chips into the cookie dough until evenly distributed.
  8. 8Form the dough into one large ball and place it on the prepared baking sheet.
  9. 9Gently press the remaining chocolate chips onto the top of the dough ball.
  10. 10Bake the cookie for 8 to 10 minutes, or until the edges are lightly golden brown.
  11. 11Allow the cookie to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
  12. 12Enjoy your delicious extra-large cookie! 2 tbsp (28g) low-cal butter 3 tbsp (38g) monk fruit sugar 1 pinch salt 1 tbsp (15g) whisked egg ¼ tsp (1.25g) vanilla extract ⅓ cup (40g) power flour ⅛ tsp (0.6g) baking soda 4 tbsp (42g) Lilly’s chocolate chips, divided
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