Soft Chocolate Chip Protein Cookies (no flour!)
User Reviews
5
Soft Chocolate Chip Protein Cookies (no flour!)
Description
These cookies combine peanut butter with an egg, honey, and cooking oil, then incorporate vegan protein powder, baking powder and soda, chocolate chips, and salt. The mixture forms a dry dough that must be portioned and gently pressed into shape. Baking at 325°F for 15 minutes yields cookies that remain delicate and appear underbaked. Cooling fully on the tray is necessary to firm them up for handling. The protein powder substitution enables a gluten-free option without flour, and the peanut butter imparts moisture and richness.
The final cookies have a soft, chewy interior with melty chocolate chips distributed throughout. They have a mild sweetness balanced by the peanut butter and honey. Pressing the cookies down before baking helps control rising and texture.
They can be stored in the fridge where they firm slightly or kept at room temperature for shorter times. Using mini chocolate chips improves distribution and melt. Parchment or silicone liners ease cleanup and prevent sticking.
Ingredients
- 3 tbs vegan protein powder vanilla
- 1 egg
- ½ teaspoon baking powder
- ½ cup peanut butter runny
- ¼ cup chocolate chips
- 1 tbs honey
- 2 tbs neutral cooking oil generic cooking oil
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Whisk together the egg, peanut butter, oil, and honey until smooth.
- Add in the remaining ingredients.
- Mix until everything is combined (it will look dry).
- Portion the cookies out onto a baking sheet and press them down slightly with a fork.
- Bake for 15 minutes and remove from the oven. They won't look done.
- Let them cool cool on the tray.
Notes
- The dough looks dry but shaping the cookies on the baking sheet is easier with a slight press down.
- Mini chocolate chips distribute better and melt more evenly than larger chunks.
- Line baking trays with parchment paper or silicone mats for easier cleanup and prevent sticking.
- Press cookies down slightly before baking since they rise during cooking.
- Cookies appear underbaked and very delicate when removed; let them cool fully on the tray to set without breaking.
- Refrigerating the cookies firms them up; they become slightly more solid after chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 24mg | 8% |
| Sodium | 243mg | 10% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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