Chocolate Vegan Protein Cookies
User Reviews
5
Chocolate Vegan Protein Cookies
Description
Chocolate Vegan Protein Cookies feature a blend of dates, vegan protein powder, shredded coconut, almond butter, and chocolate chips. Soaking the dates softens them, allowing for easy blending with nut butter and maple syrup to form a sticky dough. The addition of baking powder gives slight lift and lightness. After mixing all ingredients, the dough is portioned into cookie shapes and baked until the edges set but the centers remain soft. Cooling on the baking sheet helps them firm up enough to handle.
The cookies combine chewy and soft textures with a mildly sweet and nutty flavor, enhanced by the subtle chocolate chips throughout. These cookies suit a snack or an on-the-go protein boost. They provide an option for vegan diets without eggs or dairy, replacing typical flour with protein powder and coconut.
After baking, it is important to let the cookies cool fully so they achieve the right firmness. They can be stored in the refrigerator to maintain softness over several days. Variations include swapping chocolate chips for nuts or dried fruits to change the flavor profile. This recipe yields 8 to 10 cookies depending on size.
Ingredients
- 10 dates Soaked in warm water for 20 minutes
- ⅓ cup vegan protein powder
- ¼ coconut shredded
- ⅓ cup almond butter
- 1 teaspoon baking powder
- 2 tbs avocado oil
- 2 tbs maple syrup
- 2 tbs almond milk
- 2 tbs mini chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Soak the dates in war water for 15 minutes then drain.
- Add the dates, maple syrup, and nut butter into a mini food processor and combine until mostly smooth.
- Mix together the baking powder, coconut, and protein powder in a small bowl.
- Add the date mixture into the bowl and then the dairy-free milk.
- Mix well.
- Stir in the chocolate chips and mix more until everything is coated.
- Use a trigger ice cream scoop to portion the cookies onto a lined cookie sheet. Press down slightly.
- Bake for 15 minutes then remove from the oven.
- They come out super soft so let them cool on the pan fully and they’ll firm up.
Notes
- Allow cookies to cool completely on the baking sheet; this firms their texture and prevents them from falling apart.
- Chocolate chips can be replaced with pecans or dried fruit to vary flavors.
- Store cookies in an airtight container in the refrigerator for up to one week to maintain freshness.
- This recipe works well with chocolate or vanilla vegan protein powders and almond or peanut butter; use Sunbutter for a nut-free version.
- The recipe yields approximately 10 small or 8-9 medium cookies; serving size is two cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 87mg | 4% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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