Fudgy Protein Cookies
These two incredibly Fudgy Protein Cookies will be your go-to high-protein treats! Irresistibly soft and decadent, these protein cookies have 11g of protein and 300 – 330 calories only! A perfect post-workout treat or high-protein sweet snack.
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Jump to RecipeIngredients & Inspiration
Everyone needs a sweet snack every now and then! Bonus points if it’s plant-based, gluten-free AND packed with 11 grams of protein. I’ve experimented with different variations of protein cookies for the last year or so and they usually ended up being too dry or chalky, too sweet, or too dense. But I finally feel like I’ve perfected the recipe with these TWO epic flavour combinations that you’ve simply got to try.
The key I’ve found to making an EPIC protein cookie is to have a good quality plant-based protein powder. My favourite protein powder is bar none Good Protein! They have 12 flavours, are packed with antioxidant superfoods and greens (and 21 grams of protein per serving), are not overly sweet, and are so incredibly smooth and creamy. Not to mention the flavours are ridiculously delicious! If you want to try Good Protein for yourself you can use my discount code STEAMYVEGANKITCHEN30 to save 30% off your first order at goodprotein.ca!
Mint Chocolate Chip
- coconut sugar
- date syrup
- hazelnut butter
- plant-based vanilla protein yogurt
- plant-based margarine
- Chocolate Mint Protein Powder
- almond flour
- cocoa powder
- baking powder
- salt
- semi-sweet choclate chips
Chai Pumpkin Pecan
- coconut sugar
- date syrup
- hazelnut butter
- plant-based vanilla protein yogurt
- pumpkin purée
- plant-based margarine
- Chai Latte Protein Powder
- almond flour
- baking powder
- salt
- chopped pecans
How to Make My Fave Protein Cookies
Both recipes basically follow the same steps, just with a few slight ingredient variations.
- Whisk together the coconut sugar and all wet ingredients until smooth and well combined.
- Combine the protein powder and all other dry ingredients until well combined, then add into the wet and mix until combined into a smooth, moist, shiny looking dough. Fold in the chocolate chips or pecans.
- Roll the dough into balls then transfer to a lined baking sheet, and press down with your hands to flatten them.
- Bake for 12 to 14 minutes, until just becoming crackled looking on top. Let cool in the pan completely, at least 1 hour. I recommend refrigerating for best results as they’ll firm up beautifully and get the loveliest fudgy texture!
Sweet Surrender
These easy Fudgy Protein Cookies will always come in handy if you have a sudden sweet craving, or want a quick high-protein treat. Whether you want cool and chocolatey or warm and spiced, both cookies are absolute perfection and everyone in your house will want some!
Don’t forget: If you want to try Good Protein for yourself you can use my discount code STEAMYVEGANKITCHEN30 to save 30% off your first order at goodprotein.ca!
If you’re looking for some more healthy chocolatey treats you might like my Healthy Chocolate Ice Cream, Dark Chocolate Fruity Nut Clusters, Sweet Potato Brownies, or Pumpkin Spice Chocolate Chip Mini Scones!
Fudgy Protein Cookies
Ingredients
Mint Chocolate Chip Cookies
- 1½ tbsp coconut sugar (sub brown sugar) 15g
- 1½ tbsp date syrup (sub maple syrup) 34g
- 2 tbsp hazelnut butter (sub almond butter) 35g
- ½ cup plant-based protein yogurt (Greek-style) 124g
- 2 tbsp plant-based margarine (sub softened plant-based butter) 32g
- 1½ scoops Mint Chocolate Protein Powder (Good Protein) 66g
- 2 tbsp almond flour 15g
- 2 tbsp cocoa powder 15g
- ½ tsp baking powder
- pinch of salt
- 2½ tbsp vegan dark or semi-sweet chocolate chips 30g
Chai Pumpkin Pecan Cookies
- 1½ tbsp coconut sugar (sub brown sugar) 15g
- 1½ tbsp date syrup (sub maple syrup) 34g
- 2 tbsp hazelnut butter (sub almond butter) 15g
- ¼ cup plant-based protein yogurt (Greek-style) 62g
- ¼ cup pumpkin purée 62g
- 2 tbsp plant-based margarine (sub softened plant-based butter) 32g
- 1½ scoops Chai Latte Protein Powder (Good Protein) 66g
- ¼ cup almond flour 30g
- ½ tsp baking powder
- pinch of salt
- 3 tbsp chopped pecans 30g
Instructions
- Preheat oven to 325°F. In a large bowl whisk together the coconut sugar, date syrup, hazelnut butter, protein yogurt, and plant-based margarine until smooth and well combined. (add pumpkin purée for the chai pumpkin pecan cookies)
- In a separate bowl, combine the chocolate mint protein powder, almond flour, cocoa powder, baking soda and salt until well combined. (omit cocoa powder for the chai pumpkin pecan cookies)
- Add the dry ingredients into the wet and mix together with a spatula until combined into a smooth, moist, shiny looking dough that is soft to the touch. It should look and feel fudgey. Fold in the chocolate chips. (sub pecans for the chai pumpkin pecan cookies)
- Divide into 4 equal portions and roll into balls. Transfer dough balls on a lined baking sheet and press down with your hands to flatten them about ¾" thick (they will not spread very much in the oven). Press in a few extra choc chips if desired and bake for 12 to 14 minutes, until just becoming crackled looking on top.
- Let cool in the pan COMPLETELY, at least 1 hour, as they'll be too soft and will feel undercooked (but I promise they're not!). I recommend refrigerating for best results as they'll firm up beautifully and get the loveliest fudgey texture!
