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Who doesn’t love a cookie that tastes chocolatey and amazing, but is loaded with protein? These Double Chocolate Protein Cookies deliver just that. Double the chocolate, high in protein, and they seriously taste damn delicious. 🍫🍪
Why You’ll Love Double Chocolate 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: I love a cookie that is dual purpose. Not only is this tasty but it also will fill you up with the protein
- 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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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 added to recipes like this 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 Double Chocolate Protein Cookies
- 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.
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
This is entirely dependent on how big you want these to be! The recipe can yield 48 depending on the size.
You want to mix them separately to give yourself the best chance of evenly distributing the ingredients.
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Ingredients
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- ¼ cocoa powder
- 1/2 cup Vegava Chocolate Protein Powder
- 1 tsp baking soda
- ½ teaspoon salt
- 1 cup room temperature vegan butter
- ⅔ cup brown sugar
- ½ cup coconut sugar
- 1 ½ tsp vanilla extract
- 2 vegan egg replacements
- 1 cup vegan chocolate chips
Instructions
Start Cooking- 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.
14 people are discussing this recipe. Join in
What can I use in place of almond flour as I have a nut allergy. Thank you!
I’d have to try it to know for sure but maybe oat flour
Holy shit these are seriously the best cookies ever.
THANK YOU SO MUCH FOR THE LOVE
These are delicious! I love a good excuse to get some protein in while having a tasty treat 🙂
Thanks so much, Alexa!
OOhhhhh love a good healthier cookie option!
They’re amazing!!
Yum! Perfect snack for when I have to run out the door!
RIGHT!! So freaking good!
perfectly tender and delicious cookies. thanks for the recipe.
Thank you, Cassandra!
These taste like brownies, theyr’e so good!
THESE ARE GREAT! Thanks hun!