Think all gluten-free cookies are dry? Think AGAIN!
These gluten-free, dairy-free, chocolate-filled cookies are the best damn gluten-free cookies you will every try. Promise.
Made with Rich Chocolate protein powder from Nuzest (code: thekellykathleen), creamy vegan butter, and nutrient-packed cacao powder, these cookies satisfy that chocolate craving that never seems to go away (Is that just me?) while keeping you full and satisfied!
Also, I include codes simply to express my love for all of you. I only work with products I use in my daily life, and share the codes simply to help save you money on bomb AF ingredients. Use ’em if you want, but no pressure if you don’t! You’re still my favorite either way.
Now, back to the cookies. To make this recipe, whisk together the dry ingredients, and set them aside. Then, in a large bowl, whisk together the butter, sugars, and vanilla. Next, add in a 1/2 cup of milk. Fold in the dry ingredients, and add the remaining milk if needed.
Stir in your chocolate chips (measure that ish with your heart, okay?), line a baking sheet with parchment paper, and use a large ice cream scoop to make 11 dough mounds. Yup, 11 – not 10 or 12.
Pop your cookies in the fridge while the oven preheats (about 20 minutes), and bake for 12-14 minutes.
I recommend eating these warm with a glass of milk but I’m not going to judge ya if your milk somehow turns into eggnog!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
White Chocolate Chip Chocolate Cookies
Move aside boring, old, chocolate chip cookies, this recipe is made with rich chocolate protein, white chocolate chips, and gluten-free flour for the most amazing allergy-friendly cookie ever!
- 2 cups Gluten-Free Flour, I used Bob's Red Mill
- 1/4 cup Cacao Powder
- 1 serving Rich Chocolate Protein by Nuzest USA (code: thekellykathleen) or anohter 1/4 cup cacao powder
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar (I used monk but use whatever)
- 1/2 cup Vegan Butter, I used Miyoko's Creamery
- 2 tsp Vanilla
- 1/2 cup Plant-Based Milk plus 2-3 tbsp
- 1/2 cup Vegan White Chocolate Chips
In a small bowl, whisk together the dry ingredients and set aside.
In a large bowl, whisk the butter, sugars and vanilla together.
Add in a 1/2 cup of the milk, fold in the dry ingredients and finish off with the rest of the milk if needed.
Stir in the chocolate chips then line a baking sheet with parchment paper.
Using a large ice cream scoop, scoop 11 (not 10 or 12 😉) dough mounds onto the line baking sheet.
Pop it into the fridge while you preheat your oven to 350 degrees.
Once chilled for about 20 minutes – bake for 12-14 minutes. 12 will give you vvv doughy cookies. 13 was my happy place!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. Remember peeps- I’m real AF and would only recommend products I absolutely love and use myself. Thank you for supporting me in my realness- you make my LIFE!