Supercharge your favourite cookies with a Soulshine addition!

INGREDIENTS

2 1/4 cup all purpose flour OR try coconut flour
½ tsp Soulshine Spores Mushroom Powder - Innerbloom Beauty Blend OR Rise & Shine Blend
1 tsp salt
1 tsp baking soda
2 organic cage free eggs (or flaxseed sub)
1 tsp organic vanilla extract
1 cup room temp butter (can sub plant based butter for vegan cookies)
3/4 organic cane sugar
3/4 organic light brown sugar
Whittakers dark Ghana chocolate OR Whittakers Creamy Milk if you prefer

METHOD

Begin by preheating your oven to 180 degrees
In a large bowl add butter, brown and cane sugar, then blend together on a low speed until creamy and slightly fluffy.
Add vanilla extract and eggs, one at a time. Mix for at least 30 seconds before adding the second egg (or half of flaxseed mix if omitting egg) to ensure everything is incorporated well.
Mix in flour, salt and baking soda on medium speed a little at a time. Take your time doing this and sing a love song to your cookies in the meantime. This will make sure they are super delicious and consistent in texture as well as sappy sweetness.
Once the dry ingredients are thoroughly mixed in, add in your roughy chopped Whittakers chocolate chunks and a heaping tablespoon of your preferred mushroom blend powder. Blend this into your dough at a low speed for about 1 minute. (You can add the mushroom powder in with your flour step if you prefer)
Scoop dough by the large tablespoon onto a nonstick or greased/lined cookie sheet.
Bake at 180 degrees for 8-10 minutes. Longer if you prefer a crunchier cookie!

Cookie Crunch o’meter

8 minutes= ooey gooey cookies
10 minutes = soft & gooey but with a backbone kinda cookies
12 minutes= crispy edges, crunchy with a slightly soft centre