I use 90 % chocolate chopped up to make
choc chips which really makes the extra sugar minimal.
I used soy milk instead of almond, used double the amount of baking powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark
choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.
Not exact matches
i could give them away to friends and colleagues but that requires something called generosity,
which i don't have when it comes to SOY SAUCED
CHOC CHIP COOKIES.
The protein bars have a decent whack of protein and unlike many out there they aren't super high in sugar either, they also avoid artificial sweeteners, flavourings, preservatives and colourings,
which make them a win in my eyes - I love the mint
choc chip one.
The bars,
which come in three flavours — Super Seed & Maple, Apple & Cinnamon, and Orange
Choc Chip, have been developed to meet a gap in the market for a healthy, on the go breakfast options for time - strapped consumers.
I did add in mini
choc chips as well,
which made these great.
They also hold their shape nicely after cooling (
which is an elusive achievement when making dairy
choc chip cookies).
David Wood, business improvement director for Northumbrian Fine Foods,
which owns Prewett's, says, «These great - tasting mini
choc chip cookies are ideal for gluten - free consumers looking for a delicious and convenient snack.»
I'm trying to think if I'd like these — I'm not sure can only think of mint
choc chip icecream
which I love, but would it work in a cake?
I used sunspire grain - sweetened
choc chips, too,
which are slightly less than reg
choc chips.
Then we headed to their new pad,
which is very schmick and has an enormous balcony that's perfect for eating mint -
choc -
chip ice - cream in the late afternoon sun.