High Protein Vegan Chocolate Chip Cookies
Indulge guilt-free with these High Protein Vegan Chocolate Chip Cookies, the perfect combination of wholesome ingredients and delicious flavors! Packed with plant-based protein powder and the natural goodness of oat flour, these cookies are a nutritious treat ideal for post-workout refueling or a midday energy boost. Sweetened with maple syrup and studded with rich vegan chocolate chips, they’re soft, chewy, and irresistibly satisfying. The use of a flax egg adds a boost of omega-3s while keeping them fully vegan, and creamy almond butter contributes to their dreamy texture. Ready in under 30 minutes and baked to golden perfection, these protein-rich cookies are a must-try for anyone looking to enjoy a health-conscious dessert that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 1.5 cups Oat flour
- 1 scoop Plant-based protein powder (unflavored or vanilla)
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 0.25 cups Coconut oil (melted)
- 0.25 cups Maple syrup
- 0.25 cups Almond butter
- 1 teaspoons Vanilla extract
- 0.5 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water to make a flax 'egg'. Stir well and let it sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the oat flour, protein powder, baking soda, and salt.
In a separate bowl, mix the melted coconut oil, maple syrup, almond butter, vanilla extract, and the prepared flax 'egg' until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be sticky but manageable.
Gently fold in the vegan chocolate chips until evenly distributed.
Scoop about 1 1/2 tablespoons of dough for each cookie and place it on the baking sheet, leaving about 2 inches between cookies.
Flatten each ball slightly with your fingers or the back of a spoon to create a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies will still be soft in the center but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 105.5 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
