Merry Christmas! Don’t forget to leave some SNACKs for Santa. We love these gluten-free chocolate chip cookies with an extra plant-based protein boost from Banana and Cinnamon Superfood Clusters + SNACK Superlina Powder! Don’t forget the plant-based milk 🙂

Serves 8
1 egg + 1 egg yolk, large
1 tsp vanilla bean paste
1/4 tsp baking soda
1/2 cup bittersweet chocolate
1/2 cup brown sugar, dark packed
1 cup chocolate chips, semisweet
1 1/16 cup gluten-free all-purpose flour
1/2 cup granulated sugar
1/2 cup oat flour
1/4 tsp Salt
A sprinkle of flaky sea salt (to top)
1/2 cup butter, unsalted
1/2 cup of Banna and Cinnamon Superfood Clusters
Dairy-free yogurt (optional)
1 tsp SNACK Spirulina Powder

Mix together the flour, oat flour, baking soda, Spirulina Powder, and salt and set aside.
Blend the melted butter and sugars until it has a pasty consistency.
Add in the vanilla and eggs and mix until smooth.
Add in the dry ingredients and mix. Fold in the chocolate chips and SNACK Clusters.
Spoon the cookie dough onto a small tray lined with wax paper and place it in the fridge for at least 1.5 hours.
Once chilled, place on a large baking sheet lined with parchment paper and bake at 375F for 10-12 minutes. They should be lightly golden around the edges.
Sprinkle the tops with a little flaky sea salt and some more SNACK Clusters as needed.
Allow them to cool for about 10 min