High Protein Vegan Chocolate Chip Cookies
Satisfy your sweet tooth while boosting your protein intake with these High Protein Vegan Chocolate Chip Cookies! Made with wholesome oat flour, plant-based protein powder, and a touch of almond butter, these cookies are soft, chewy, and packed with nourishing ingredients. A flax “egg” replaces traditional eggs, making this recipe completely vegan, while maple syrup and melted coconut oil add natural sweetness and richness. Studded with decadent vegan chocolate chips, these cookies strike the perfect balance between indulgence and health. Ready in under 30 minutes, they're ideal for meal prep, post-workout snacks, or guilt-free desserts. Perfect for anyone seeking sweet treats that are high in plant-based protein but low on compromise!
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Ingredients
- 1.5 cups Oat flour
- 1 scoop Plant-based protein powder (unflavored or vanilla)
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 0.25 cups Coconut oil (melted)
- 0.25 cups Maple syrup
- 0.25 cups Almond butter
- 1 teaspoons Vanilla extract
- 0.5 cups Vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the ground flaxseed and water to make a flax 'egg'. Stir well and let it sit for 5 minutes to thicken.
Step 3
In a large mixing bowl, whisk together the oat flour, protein powder, baking soda, and salt.
Step 4
In a separate bowl, mix the melted coconut oil, maple syrup, almond butter, vanilla extract, and the prepared flax 'egg' until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be sticky but manageable.
Step 6
Gently fold in the vegan chocolate chips until evenly distributed.
Step 7
Scoop about 1 1/2 tablespoons of dough for each cookie and place it on the baking sheet, leaving about 2 inches between cookies.
Step 8
Flatten each ball slightly with your fingers or the back of a spoon to create a cookie shape.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies will still be soft in the center but will firm up as they cool.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (523.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2417.9 |
| Total Fat 143.1g | 0% |
| Saturated Fat 76.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1430.6mg | 0% |
| Total Carbohydrate 224.2g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 105.5g | |
| Protein 63.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 316.9mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1533.0mg | 0% |
Source of Calories