These vegan protein cookies are loaded with chocolate and protein. Perfect when you’re on-the-go and incredibly delicious.
1 1/2 cups all-purpose flour
1/2 cup almond flour
1/4 cocoa powder
1 tsp baking soda
1/2 teaspoon salt
1 cup room temperature vegan butter
2/3 cup brown sugar
1/2 cup coconut sugar
1 1/2 tsp vanilla extract
2 vegan egg replacements
1 cup vegan chocolate chips
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.
They will seem uncooked at 9 minutes but trust me you want to remove them now so they remain gooey and soft in the center.
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