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Protein-packed vegan double chocolate chip cookies that are healthy and easy to make PLUS they are grain, oil and gluten-free. The base is sweetened with nothing but dates and then showered vegan dark chocolate chunks because when is more chocolate ever a bad idea? #vegan #plantprotein #bolthousefarms #glutenfree #oilfree #grainfree #datesweetened #doublechocolate #cookies #healthy #snack #guiltfree #almondflour #sweetsimplevegan #vegandessert

Double Chocolate Peanut Butter Protein Cookies (Grain, Oil & Gluten-free)

★★★★★

5 from 1 review
  • Author: Jasmine @ Sweet Simple Vegan
  • 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

  1. 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.
  2. Mix the flaxseed meal with the water and allow it to sit for 15 minutes to thicken.
  3. 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).
  4. 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.
  5. 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

Keywords: Vegan, Gluten-free, Grain-free, Oil-free, Dessert, Snack, Protein, Chocolate

Find it online: https://sweetsimplevegan.com/double-chocolate-peanut-butter-protein-cookies/