DOUBLE CHOCOLATE PROTEIN COOKIES
When those chocolate cravings strike (umm daily), there’s nothing better than chocolate on chocolate with a little sprinkle of sea salt! Enter these Double Chocolate Protein Cookies! They are flourless, easily made vegan, gluten-free, low in sugar, and full of decadent chocolate richness. Each cookie is only 75 calories with 5 grams of protein!
Did you know? One ounce of extra dark chocolate has about 16% of your daily magnesium requirement, plus antioxidants that fight inflammation. It’s no wonder we crave chocolate around that “time of the month!” Low levels of magnesium can increase muscle cramps and prostaglandins (inflammatory compounds) that drive period pain. (source)
To add a satisfying boost of protein to these Double Chocolate Protein Cookies, I used LIV Body Lean Vegan Protein in German Chocolate. I love that this protein has no artificial additives and is low carb and low fat. It also has added probiotics and organic superfoods (and it tastes delicious)! Use my code “NOEXCUSES” for 20% off all LIV Body products on their website: https://livbody.com/collections/all
You should also be able to use a whey concentrate, whey-casein blend, plant-based blend, or soy isolate in this recipe. You may just need to adjust the amount of liquid to get a thick, rollable dough!
To sweeten these cookies, I used my favorite organic stevia blend that’s twice as sweet as sugar. I love that this particular brand is cost-effective and has no aftertaste! I’ve tried a lot of stevia sweeteners that claim not to have an aftertaste but do – and I can assure you this one is high-quality and does not.
That said, if you just can’t have stevia, you can used twice as much granulated erythritol, granulated monk fruit, coconut sugar, or regular granulated sugar. If using honey or maple syrup, reduce the amount of liquid by the same amount of syrup or honey you add.
These cookies have no flour, but I used a high-quality cacao powder in it’s place. It really doesn’t matter if you use Dutch-process or regular unsweetened cocoa powder, but the cheap brands are not recommended.
I also used egg whites in this recipe but you can substitute vegan egg replacer or aquafaba (chickpea liquid) in their place for 100% vegan.
For the perfect soft-baked texture with slightly crisp edges, I used a combination of vegan buttery spread and almond butter. You can substitute the buttery spread for regular unsalted butter, coconut butter, or even unsweetened applesauce or yogurt for a lower-fat cookie. The almond butter can be swapped out for any creamy nut or seed butter you like!
I also added a little brewed coffee and pure vanilla extract, but these just add to the richness of the flavor. Feel free to use non-dairy milk or water instead of brewed coffee 😉
Here’s the printable recipe for these Double Chocolate Protein Cookies! I hope you’ll comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Double Chocolate Protein Cookies
- 50 g chocolate protein powder* I used LIV Body Lean Vegan Protein in German Chocolate (code "NOEXCUSES" for 20% off)
- 3 tbsp. unsweetened cocoa powder
- 3 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 1/4 tsp. baking soda
- 3 tbsp. almond butter* or nut or seed butter of choice
- 3 tbsp. vegan buttery spread* or coconut butter
- 3 tbsp. egg white or aquafaba* or vegan egg replacer
- 3 tbsp. brewed coffee or water or milk
- 3 tbsp. dark chocolate chips use vegan or sugar-free if needed
- 1/4 tsp. pure vanilla extract
- 1/4 tsp. coarse sea salt for sprinkling, optional
*See blog post above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through baking soda) in a medium mixing bowl.
- Add wet ingredients (through vanilla) and mix until a thick dough is formed. Use more or less coffee/milk/water as needed.
- Fold in chocolate chips if desired.
- Using rounded tablespoons, scoop out dough and roll into balls. Press slightly flat on a parchment-lined baking sheet.
- Bake for 10-15 minutes until soft but set in the middle. Mine were done at exactly 13 minutes.
- Sprinkle baked cookies with sea salt (optional) and let cool. Enjoy warm or keep in the fridge in an airtight container.
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