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protein cookies
Janelle Carss

Fudgy Protein Cookies

These Fudgy Protein Cookies will be your go-to high-protein treat! Irresistibly soft and decadent, these protein cookies have 11g of protein.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 1 hour 22 minutes
Servings: 4 cookies
Course: Dessert, Snack
Cuisine: Canadian
Calories: 31
Ingredients Method Video Notes

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

Method
 

  1. 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)
  2. 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)
  3. 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)
  4. 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.
  5. 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!

Video

Notes

MACROS PER COOKIE:
Mint Chocolate Chip: 303 cal, 11g protein, 25g carbs, 20g fat
Chai Pumpkin Pecan: 331 cal, 13g protein, 21g carbs, 23g fat