Step 1

Pre-heat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

To a mixing bowl, add the vegan butter, brown rice syrup, sugar, vanilla extract, and caramel extract if using. Mix with a wooden spoon until the sugar has dissolved and everything is well combined.

Step 3

Add the flour, vegan protein powder, baking powder, guar gum, and salt. Mix again until it forms a thick dough. Stir in the chocolate chips and stir again.

Step 4

Divide the cookie dough in half and roll into balls using your hands. Press down each ball on the prepared baking sheet and shape into two large (about 1/2-inch thick) cookies. Note: the cookies won't spread, that is why we have to give them their final shape before baking.

Step 5

Bake for 8-9 minutes, or until just golden brown. Do not over-bake, you want soft-baked cookies that are still tender and chewy.

Step 6

Remove from the oven and let cool completely before transferring to a container. These cookies will keep for up to 4 days stored in an airtight container. I found the cookies to taste even better the next day as they become softer and the protein powder flavor disappears.