Double Chocolate Vegan Protein Cookies

Who doesn’t love a cookie that tastes chocolatey and amazing, but is loaded with protein? These Vegan Protein Cookies deliver just that. Double the chocolate, high in protein, and they seriously taste damn delicious. 🍫🍪

❤️ Why You’ll Love Vegan Protein Cookies

• Easy: This recipe is super simple to make and you only need 30-minutes to whip them up
• Great for Busy People: They are great for when you’re on the go and don’t have time to make a full meal
• Filling: They are loaded with protein so they’ll fill you up
• Chocolate Lovers Dream: They are double chocolate, which means double the fun

🍲 Ingredients

Protein Powder – Vegava is a new brand of protein that I just recently discovered and is the protein I used in this recipe. What I love about this protein is that it is 100% vegan and all-natural. The protein is made with a combination of pea protein isolate, brown rice protein isolate and hemp protein isolate.

All of these natural ingredients provide muscle-building protein, along with amino acids, vitamins, minerals, and antioxidants. If you’re vegan, you probably know how valuable a quality protein powder can be when adding to recipes like this as when you are eating a vegan diet or any diet, you know how important it is to ensure you are getting the right amount of protein. That’s why I love adding protein into baking, or my recipes when I can to get that extra boost. 

Vanilla – When baking, it’s very important to use a good quality vanilla. There are lots of vanillas that are artificial and don’t pack the same delicious flavor as an all-natural vanilla. When shopping, look at the ingredient list of your vanilla before buying. You also will want to look at what they call the vanilla on the label. “Vanilla Flavoring” or “Artificial Vanilla” aren’t usually 100% pure vanilla.

👩‍🍳 How to Make Vegan Protein Cookies

1. Preheat your oven to 350F and line 3 baking sheets with parchment paper.

4. Gradually beat in the flour till well combined and gently fold in the chocolate chips.

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5. Transfer mixture into a medium-sized bowl and let sit in the fridge for a minimum of 30 minutes.

🪄 Tips and Tricks

• Your cookies will seem uncooked at 9 minutes but trust me you want to remove them now so they remain gooey and soft in the center.
• Make a big batch of these and freeze half of them to easily have a protein-packed snack to pull out of your freezer.

🗒 Variations

• Protein Powder: You can use vanilla protein powder instead of chocolate
• Mix-Ins: Swap out the chocolate chips for other baking chips like toffee or butterscotch. You can also mix in nuts if you prefer

🗒 Other Cookies You’ll Love

• Healthy Breakfast Cookies
• Best Chewy SunButter Cookies
• One Bowl White & Dark Chocolate Chip Cranberry Cookies
• Gluten-Free Chocolate Chip Cookie

👝 How to Store Leftovers

Store leftovers in an airtight container for up to 1 week. Freeze any extras for up to 3 months.

🤔 Common Questions

Double Chocolate Vegan Protein Cookies

4.75 from 16 votes

These vegan protein cookies are loaded with chocolate and protein. Perfect when you’re on-the-go and incredibly delicious.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course 30 minute meals, 10 Ingredients or Less, Sweet Treats

Cuisine Vegan

Servings 36

Calories 110 kcal

Ingredients

  

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• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 cocoa powder
• 1/2 cup Vegava Chocolate Protein Powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 cup room temperature vegan butter
• 2/3 cup brown sugar
• 1/2 cup coconut sugar
• 1 1/2 tsp vanilla extract
• 2 vegan egg replacements
• 1 cup vegan chocolate chips

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Instructions

 

• Preheat your oven to 350F and line 3 baking sheets with parchment paper.
• Into a large mixing bowl, combine the all-purpose flour, almond flour, cocoa powder, protein powder, baking soda and salt. Use a whisk to combine and remove any clumps.
• Into a medium-sized mixing bowl, beat together the vegan butter, sugars, vanilla and egg.
• Gradually beat in the flour till well combined and gently fold in the chocolate chips.
• Transfer mixture into a medium-sized bowl and let sit in the fridge for a minimum of 30 minutes.
• Use a 1 tbsp. ice cream scoop to measure and round the cookies.  Place 12 cookies onto each baking sheet and bake for 9 minutes.
• Cool on baking sheet for 3 minutes before placing on cooling racks to cool completely.

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Notes

They will seem uncooked at 9 minutes but trust me you want to remove them now so they remain gooey and soft in the center.

Nutrition

Serving: 36 | Calories: 110kcal | Carbohydrates: 13.1g | Protein: 1.3g | Fat: 5.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0.2g | Trans Fat: 5.7g | Cholesterol: 13.9mg | Sodium: 74.6mg | Fiber: 0.6g | Sugar: 6.9g

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