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Vegan double chocolate chip protein cookies that are healthy and easy to make PLUS grain, oil and gluten-free. The base is sweetened with nothing but dates and then showered with vegan dark chocolate chunks because when is more chocolate ever a bad idea?
Did somebody say cookies? Fall doesn’t officially start until this coming Saturday, but with the rainy and cold weather that we’ve been having in Portland, to us it is already here. Nothing is cozier than baked goods by the fire during the cold of fall and winter, so we thought it was the perfect time to share these.
We wanted to keep this recipe easy and approachable, so the ingredients that we used are sweet and simple…hehe 😉 We made this recipe with high-protein in mind, and the star ingredient that helped us make that happen is the Bolthouse Farms Plant Protein Milk!
This was our first time trying out their milk and I must say, we are impressed! It is thick, rich, creamy, and perfect not only for baking but also for things like coffee, breads, puddings, etc. basically anywhere you would normally use plant-based milk. The difference is that this one will give you so much more BANG for your buck. How? Well, it is made with pea protein and has 10g per 8 oz. serving (vs 1 gram in almond milk), contains 50% more calcium than dairy milk, is non-GMO, fortified with b12 AND is free from common allergens like dairy, nuts or soy or intolerances like gluten and lactose. If you want to try it out, check out their store locator to find this milk near you 🙂
ALSO, this may just be our personal preference but we think that chocolate chunks > chocolate chips and that they should always be used in cookies. Plus you get so much more chocolate in one bite then you would otherwise 😉
If you make this recipe, let us know what you think in the comments below! + Make sure you tag us or send us photos at @sweetsimplevegan and @consciouschris on Instagram so that we don’t miss it, we love seeing your photos! 🙂
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Double Chocolate Peanut Butter Protein Cookies (Grain, Oil & Gluten-free)
- Total Time: 35 minutes
- Yield: 8 (3 cookie) servings
Description
Vegan double chocolate chip protein cookies that are healthy and easy to make PLUS grain, oil and gluten-free. The base is sweetened with nothing but dates and then showered with vegan dark chocolate chunks because when is more chocolate ever a bad idea?
Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup (139g) medjool dates
- 1 (15 oz.) can unsalted chickpeas (drained and rinsed)
- 1/2 cup peanut butter
- 1/2 cup Bolthouse Farms Unsweetened Plant Protein Milk
- 1/4 cup cacao powder
- 1/2 cup (31 g) almond flour*
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- ½ cup vegan chocolate chips
- Optional: salt and chocolate, to top
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. Spray the baking sheet with a little bit of coconut oil spray (or oil it with a paper towel) to prevent the cookies from sticking. This is not completely necessary but highly recommended.
- Mix the flaxseed meal with the water and allow it to sit for 15 minutes to thicken.
- In a good processor, blend together the flax egg along with the medjool dates, chickpeas, peanut butter, Bolthouse Farms Unsweetened Plant Protein Milk, cacao powder, almond flour, vanilla extract, sea salt, baking soda, and baking powder until smooth. Stir in the chocolate chips (in the bowl of the food processor or in another if easier).
- Scoop 2-tablespoon sized rounds onto a baking sheet and flatten them out to about 1/3″ thick. Top each cookie with additional chocolate chunks and salt, if desired.
- Place into the oven for 18-20 minutes and cool completely before serving.
Notes
- Many readers have told us that they used oat flour instead of almond flour and that the cookies turned out awesome! We wanted to share in case you wanted to try that out too 🙂
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Vegan, Gluten-free, Grain-free, Oil-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: This post is sponsored by Bolthouse Farms but all opinions remain our own. This page may also contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Would it be ok to use maple syrup rather than dates? I’m wondering what the difference in amount should be. Thanks!
Hi Celia! The consistency of this cookie would be much different as you would be adding more moisture. You could cut down on the liquid (almond milk) and only add it as needed to make a dough-like consistency. I have not tried this yet so I cannot guarantee results but that is what I would do!
I made these this morning but used oat flour instead of almond flour… I doubled the recipe but yet my boyfriend and roommate have managed to eat them all already. Will definitely make again – they are amazing!
Awesome, we are so excited to hear that and will definitely be trying it out with oat flour! 🙂
These are great! I was out of almond flour so subbed coconut flour and can’t eat PB so subbed almond butter and they turned out great. They are a soft firm cookie that holds together well. My wimpy food processor required I add more milk to process but they still baked fine, thanks for the recipe!
Thank you for sharing that substitution, we need to try it out with coconut flour as we have a whole bag that we need to use up. We are so glad that you enjoyed the recipe!
Wow, what a really neat cookie recipe! Honestly, I am way too accustomed to finding protein cookie recipes that receive the majority of their protein content from either protein powder or the type of nut butter or flour used! Who would have thought that chickpeas and protein milk can come into play? I love the creativity of this cookie batch, plus it looks DIVINE!
Thank you so much, Cassie! 🙂