» Shake and Soup Recipes » Chocolate Chip Cookies

Chocolate Chip Cookies

(Serves 4)

Ingredients

• 4 Packets of Tony Ferguson Vanilla Shakes
• 4 Russell Stover milk chocolate miniatures, finely chopped into choc chips
• 2 Teaspoons vanilla imitation extract
• ½ Cup of artificial sweetener (suitable for baking e.g. Splenda)
• ½ Cup Tony Ferguson Fiber
• ½ Cup of warm water
• 1 Egg, beaten
• 2 Teaspoons of baking powder
• ¼ Cup olive oil
• Olive oil cooking spray

Method

1. In a large bowl, add the shakes, sweetener, fiber and baking powder then combine well.
2. Add the beaten egg, vanilla extract, oil and water combining well until a batter forms.
3. Once there is a batter add the choc chips, mixing together well and allow mixture to sit for 5 minutes. This will ensure the batter thickens.
4. In the meantime pre-heat the oven to 330°F.
5. Obtain a baking tray and spray with olive oil spray. Using a tablespoon, scoop up level tablespoons of batter and mould into round cookie shapes. Place cookies on the baking tray about 1cm apart.
6. Bake the cookies in the oven at 330ºF for 20 – 25 minutes or until the top goldens.
7. Once baked, remove cookies from the baking tray and place on a cooling rack to cool or alternatively consume warm.

Note:

• Recipe makes about 20 cookies therefore you will have 5 cookies in place of one shake.
• Each serve contains ½ a Treat serve.
• Cookies may be heated in the microwave for a warm cookie.