Servings: 1

30g Pea Protein Isolate 30g Pea Protein Isolate
1 tsp (5g) arrowroot starch 1 tsp (5g) arrowroot starch
1 tbsp (10g) coconut sugar 1 tbsp (10g) coconut sugar
15g (1 tbsp) cashew butter 15g (1 tbsp) cashew butter
½ tsp ground cinnamon ½ tsp ground cinnamon
Pinch of Pink Himalayan Rock Salt Pinch of Pink Himalayan Rock Salt
90ml water or unsweetened almond milk or non dairy milk of choice 90ml water or unsweetened almond milk or non dairy milk of choice
½ tsp vanilla extract or ¼ tsp fresh vanilla ½ tsp vanilla extract or ¼ tsp fresh vanilla
1 tsp (5g) no added sugar chocolate drops 1 tsp (5g) no added sugar chocolate drops

Preheat oven to 180C (350F).
Mix together all ingredients to form a thick dough/paste. It should be soft and pliable like playdough but not wet.
Shape into a ball, flatten to create a thick jumbo cookie, approximately 4 inches in diameter.
Place on a baking tray lined with baking paper. Press chocolate chips (and marshmallows if making smores version) on top and press into the cookie.
Baked for 15 to 18 minutes...the lesser time will create a slightly softer cookie. I liked the smores one softer, the snickerdoodle one a little firmer!
Eat once cooked or allow to firm up for 15 to 20 minutes or store in the fridge for an even firmer baked chewy cookie consistency.