Vegan Protein Chocolate Chip Cookies
by: claire cary
These chewy chocolate chunk vegan protein cookies are the perfect low carb recipe when you're craving something sweet! They're grain free, paleo friendly and sweetened with just pure maple syrup.
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12
Ingredients
Wet:
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- ¼ cup melted refined coconut oil
- ⅓ cup maple syrup
- ⅓ cup runny almond or peanut butter
- 1 teaspoon vanilla extract
Dry
- 1 cup blanched almond flour
- ⅓ cup protein powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chunks or chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the ground flax seeds with water and set aside.
- Whisk together all wet ingredients. Whisk in the flax mixture once it has thickened.
- Fold in the dry ingredients aside from the chocolate
- Fold in the chocolate chunks or chips. If the dough seems too wet, stick it in the fridge for about 20 minutes until it is easier to handle. It will depend on the type of protein powder you used and how it absorbs ingredients.
- Use a 2 tablespoon cookie scoop and scoop and place on a baking sheet lined with parchment paper. Press on a few extra chocolate chunks/chips on top.
- Bake for 9-13 minutes. They will continue to harden as they cool.
- Remove from the oven and let cool completely before handling. Sprinkle with salt flakes and enjoy.
Notes
To make these cookies nut free, sub the almond flour for oat flour and the almond butter for sunflower seed butter.
I recommend a vanilla protein powder for best results.
Serving: 1cookie / Calories: 236kcal / Carbohydrates: 18g / Protein: 8g / Fat: 15g / Fiber: 3g / Sugar: 12g
