Lupin Chocolate Chip Cookies
Chocolate cookies has to be one of the most beloved treats ever. It is way too easy to gorge on them so we have a recipe that is lower in sugars, higher in proteins and fibre, and still packs a punch!
Photo credits and adapted recipe from Julie Meek, APD for The Lupin Co.
|Lupin Flakes||1 ¼ cups|
|Dark Chocolate (70% cocoa), roughly chopped||125g|
|Poly/monounsaturated margarine or butter||125g|
|Plain flour||1 cup|
|Brown sugar||¼ cup|
|Caster sugar||¼ cup|
|Vanilla essence||1 tsp|
|Baking powder||1 tsp|
|Bicarbonate of soda||½ tsp|
- Preheat the oven to 170 ºC. Line two baking trays with baking paper.
- Using electric beaters, beat butter/ margarine, sugars and vanilla until pale and thick. Beat in egg until just combined. With a wooden spoon, fold in the Lupin Flakes and then the sifted flour, baking powder, bicarb soda and then fold the whole lot in. When almost done, gently fold in the chocolate until just combined.
- Scoop heaped tablespoons of the mixture about 5cm apart onto the prepared trays, flatten down a little and then bake for approximately 10 minutes or until golden. Don’t worry of the cookies feel or look soft, as they will get crisp when cooled.
For a nutty lower carbohydrate recipe, substitute 50% of dark chocolate with cacao nibs.