Vanilla chocolate chip cookies
People who suffer from PCOS can go long periods without eating, for fear that something they consume might upset their bodies. A PCOS diet can be challenging to accommodate, especially in today's world full of highly processed flour, sugars, and other ingredients, which is why we believe it’s important to cover recipes that can help. This PCOS-friendly snack is sweet, chocolatey, and oh so chewy while keeping the focus on healthy ingredients that are more filling, and easier to digest.
What makes this recipe PCOS diet friendly?
These soft vanilla cookies are made using protein-rich almond flour, light sea salt, and only the simplest filler ingredients, making them perfect for both PCOS sufferers, and fitness enthusiasts who want to maintain a high protein diet to build more muscle.
Vanilla chocolate chip cookies recipe
These delightfully sweet, white chocolate chip cookies will melt in your mouth, and they pair quite well with a cup of milk, coffee, tea, juice, or water. With a vanilla base, they look unique and taste just as incredible as you might hope, but you will need a few less common ingredients on hand to pull this one together such as cannabis-infused butter, flaked sea salt, coconut sugar, and almond flour.
Preparation time: 15 minutes
Cooking time: 10 minutes
- 1 large egg
- 2 cups almond flour
- 2 cups gluten-free flour
- 1 cup vanilla chocolate chips
- ¾ cup coconut sugar
- ½ cup cannabutter
- ¼ cup coconut oil (room temperature)
- 2 teaspoons vanilla
- 1 teaspoon flaked sea salt (for garnish)
- ½ teaspoon table salt
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- Baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
Preheat the oven to 350°F, and while you wait, line 2 or 3 baking sheets with parchment paper.
Cream the coconut oil, cannabutter, and sweetener together in a large mixing bowl using an electric mixer on high speed, until the mixture is smooth and lump-free.
Toss in the egg and vanilla and blend them into the batter until thoroughly incorporated.
Next up you’ll need to add the regular salt, cinnamon and baking soda to the batter, mixing as you go.
Add 1 cup of flour at a time and mix the dough until it’s all been added to the bowl.
Keep mixing the cookie dough until it reaches a smooth and lump-free consistency.
It’s now time to use your hands to gently knead the chocolate chips into the cookie dough.
Roll the dough into balls, and space them out by at least 3 inches across the prepared baking sheets.
Bake the vanilla cookies on the middle rack in the oven for 10-13 minutes or until they develop a golden-brown outer crust.
Cool these delicious treats for at least 10 minutes prior to serving.
Storage tips and tricks
These soft vanilla cookies don’t contain all of the preservatives you might expect to find in a box of store-bought cookies, but they still hold up pretty well in an airtight container. Up to 3 days at room temperature, 5 in the fridge, and they can last several months when stored in the freezer. However, you’ll have to remember to defrost them before you want to eat them, either at room temperature or in 30-second increments in the microwave.