Vegan Protein Cookies
Serving Size: 8
DESCRIPTION
These vegan protein cookies are the perfect gluten-free treat to help you hit your wellness goals. This recipe is crafted with a base of almond flour and protein powder, creating a texture that's both chewy and satisfying. With a generous dose of vegan chocolate chips and an optional sprinkle of salt flakes, these cookies strike the perfect balance between health and indulgence.
INGREDIENTS
Dry Ingredients
- 1 ¼ cup almond flour
- ⅓ cup protein powder plain or vanilla
- ½ teaspoon baking soda
- ¼ tsp salt
Wet Ingredients
- ¼ cup soy milk
- 1 teaspoon vinegar
- ¼ cup vegan butter melted
- ½ cup maple syrup
- ¼ cup peanut butter or almond butter
- 1 teaspoon vanilla extract
Other Ingredients
- ¾ cup vegan chocolate chips
- salt flakes optional
METHOD
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Combine soy milk and vinegar in a separate bowl or jug to form a soy buttermilk.
- Combine all dry ingredients in a mixing bowl.
- Combine all the wet ingredients in a separate mixing bowl (melted vegan butter, maple syrup, nut butter, vanilla extract, and the prepared soy buttermilk).
- Fold in the dry ingredients into the wet ingredients till they are combined into a dough.
- Set aside a handful of chocolate chips, and then fold the remaining into the cookie dough. Place the cookie dough in the refrigerator to let it chill for 15-20 minutes to make handling and shaping easier..
- Next, scoop out about 2 tablespoon of cookie dough per cookie and place them on the lined baking sheet. Press some of the reserved chocolate chips on top. Bake in the oven for 20-25 minutes.
- Remove from the oven and let the cookies cool for 15 minutes on the baking sheet. Then, carefully, transfer them to a wire rack to cool completely.
- Cookies will harden as they cool down completely, so be patient before handling them. Optional: Sprinkle with salt flakes before serving.
NOTES
- Check protein powder sweetness: Adjust the amount of maple syrup based on the sweetness of your protein powder.
- Don't overmix: Mix just until the ingredients are combined to keep the cookies tender.
- Use parchment paper: Parchment paper prevents the cookies from sticking and ensures the bottoms are baked evenly.
- Make even scoops: Use a cookie scoop for uniform size and even baking.
- Room temperature ingredients: This incorporates the ingredients evenly, resulting in a better cookie texture.
- Cool completely: Let the cookies set on the pan for at least 15 minutes for the best texture.
NUTRITION
Calories: 328kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 230mg | Potassium: 108mg | Fiber: 3g | Sugar: 22g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg
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