Vegan protein cookies. When most people hear those three words, their first thought is “yuck.”
However, it is possible to create a cookie that’s free of dairy, gluten, and boatloads of sugar and still make it taste good.
These chocolate chip vegan protein cookies are proof.
Now, before we get to the recipe, let me say a few things:
- Any cookie recipe with protein powder and without butter, eggs, and/or milk added is going to taste a little drier than what you’re used to. That’s just part of the deal.
- The consistency for these cookies was kind of halfway between a cookie and cake or biscuit. So I guess you could call these “vegan protein biscuits” if you want. I think I made mine a little too thick. If you want a more cookie-like consistency, make them a bit flatter (mine were about 3/4″ thick).
- I used a combination of oats and gluten free flours (coconut and almond) because I have a lot of customers who can’t tolerate gluten (I, fortunately, don’t have a problem with it). You can try a whole wheat pastry flour or other whole grain flour if you’d like too.
- To lower the sugar content, I used dried dates (Costco sells a nice big bag for cheap) and organic dark chocolate with 85% cacao. I always recommend using 70% cacao or higher. The higher you go, the more health benefits you get. There are several good dairy-free dark chocolate brands. I list my favorite one below. These cookies have more fiber (6 grams) and protein (6 grams) than sugar (5 grams), which is pretty impressive. You can cut down the sugar even more by using less (or no) dates and adding a little stevia.
Dark Chocolate Chip Vegan Protein Cookies Recipe
What’s In ‘Em:
- 1 scoop Pure Food Raw Cacao protein powder
- 1 cup almond flour
- 1/4 cup rolled oats
- 1/2 cup coconut flour
- 1/4 cup organic dried dates (chopped into small pieces)
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 cup pecans
- 1/4 cup coconut flakes (unsweetened)
- 2 cups coconut milk
- 1/2 organic vegan dark chocolate chocolate bar (I used Alter Eco’s Blackout Chocolate with 85% cacao … it’s my fave)
- Optional: pinch of organic stevia leaf powder (if you like things a little on the sweeter side … these cookies were NOT super sweet)
How to Make ‘Em:
- Put the dates in a food processor and pulse for about a minute. Or, just chop the dates up with a large knife and cutting board (that’s what I did).
- Finely chop the pecans.
- Chop up the dark cacao into chocolate chip-sized pieces.
- Stir together all the ingredients in a large mixing bowl until you don’t see any more dry powder and the chocolate has been distributed evenly.
- Line a baking sheet with parchment paper and spread your vegan protein cookies into 2 rows of 5 (or however many you want).
- Bake at 350 for 15-20 minutes (check after 15 and see how they look … I left mine in for 20 and think it was a tad bit too long).
- Let cool for at least 30 minutes before serving.
Nutrition Facts (per cookie… this recipes makes about 10):
- 182 calories
- 13 g fat
- 14 g carbs (6.5 g fiber, 5 g sugar)
- 6 g protein
Here’s the final product: