the Double Rich Chocolate Protein Cookie has a short list of real food ingredients, with layers of chocolate to make a protein snack a deliciously sweet one.
When do I not crave a cookie?
When I finish a workout, sometimes I cannot even wait for the blender to whip up a recovery smoothie – and if I am leaving the gym, these protein cookies are in my car waiting! (Bonus if it is warm and sunny out, the chocolate chips melt a bit – oooh).
Plus, this Double Rich Chocolate Protein Cookie is just a good cookie. These you have to make yourself, but they are very easy and oh, so good. The chocolate chunks are really a must.
Double Rich Chocolate Protein Cookie
dairy, egg, soy, oil, and gluten free, vegan, no sugar added
makes 12 golf ball size cookies
INGREDIENTS:
1 can chickpeas, drained, rinsed and peeled
2-3 tablespoons water
1/3 cup + 1 tablespoon soy free vegan protein powder
3/4 cup chocolate chunks
INSTRUCTIONS:
In food processor or blender, puree chickpeas. Add water and protein powder, blend. It should form a ball of dough, if it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.
Stirring by hand, add chocolate chunks. Form into 1-inch balls. Bake at 350 for 15 minutes.
These taste great fresh and warm right out of the oven, and after they are cooled. I suggest you try one each way…
The dough of this cookie is not very sweet, which I like, but some may prefer to add sweetener. I used a large amount of chocolate chunks, which to me is a nice flavor contrast to the not so sweet dough.
- 1 can chickpeas, drained, rinsed and peeled
- 2-3 tablespoons water
- ⅓ cup + 1 tablespoon soy free vegan protein powder
- ¾ cup chocolate chunks
- In food processor or blender, puree chickpeas. Add water and protein powder, blend. It should form a ball of dough, if it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.
- Stirring by hand, add chocolate chunks. Form into 1-inch balls. Bake at 350 for 15 minutes.
Amanda Blattel says
April 25, 2016 at 7:47 pmThese are so good! I sprinkled a little Pb2 Peanutbutter on top! Amazing!
Staci says
September 23, 2015 at 6:46 amThese look amazing and im so excited to try them. Do you happen to have the nutritional info of them?
Michelle says
July 30, 2015 at 7:51 amI love chickpea cookies!! I have a lot of whey protein powder, but I only have one plant-based protein (Purely Inspired natural vanilla). It has a really STRONG vanilla flavor, so I’m kinda worried to put a lot of it in the recipe. Any suggestions? What brand of protein did you use? I also just bought this Jif PB powder that I think would be amazing in these! (Do you think I could substitute some of the PB powder for the protein? Would using any whey protein ruin the recipe?) Thank you!!!
Kristina Sloggett says
July 30, 2015 at 12:01 pmhi Michelle!
I have made these with a couple different proteins (Sunwarrior, Vega), but you can certainly use your current whey proteins – it should work just fine. I have not used PB powder in place of protein, but you could probably sub PB for a portion of the protein? let me know what you end up doing – enjoy! Kristina