03 Sep Vegan Salted Double Chocolate Protein Cookies
I got a serious craving for double chocolate cookies today. So what did I do? I took the train to the grocery store to pick up a few ingredients and some sunflowers. Chocolate and flowers always make me feel better…cliché I know but it’s true.
These Vegan Salted Double Chocolate Protein Cookies are seriously rich, healthy, and chocolatey.
The main ingredient in this recipe is cacao which you can read about here.
But what makes these double chocolate cookies unique is the additional protein (and vanilla flavour). I incorporated the Hemp Yeah! vanilla protein blend as a substitute for both vanilla extract and flour. Other than the vanilla flavour it adds to these cookies it also adds a significant amount of protein, omega 3 and 6 (hemp contains a 3:1 ratio of these fatty acids which is ideal for the body), as well as fibre. Hemp contains all 21 essential amino acids making it one of a few plant-based complete proteins. Adding this to the recipe helps the body build and repair tissues which can lead to increased muscle mass, stronger bones, nails, and hair. It also helps boost healthy brain functioning, increases satiety, and stabilize mood.
I hope you LOVE these cookies! They’re:
Easy to make
For more cookie recipes, try these: 1-Bowl Peanut Butter Rosebud Cookies, Everything Cookies, Raw Vegan Cookie Dough, Teff Flour Gingersnap Cookies, 1-Bowl Cashew Butter Cookies, and 3 Ingredient Peanut Butter Cookies.
If you make this recipe be sure to let me know what you think of it, comment and rate it below. Save it to your Pinterest boards to save for later and share a picture with me on Instagram @gillianelizab3th.
- 5 tablespoons aquafaba*
- ½ cup sunflower seed butter
- ¼ cup pure maple syrup
- ½ teaspoon baking soda
- ½ cup coconut sugar
- ½ cup Hemp Yeah! vanilla protein powder
- ⅓ cup cacao powder
- ½ cup dairy-free chocolate chunks**
- Sea salt flakes, to garnish and taste
- Preheat your oven to 350F. Line a baking tray with parchment paper or a reusable silicone mat. Set aside.
- In a medium-sized bowl, combine the aquafaba, sunflower seed butter, and maple syrup. Set aside.
- In a large mixing bowl, whisk together baking soda, coconut sugar, protein powder, and cacao powder.
- Mix wet and dry ingredients until combined and then fold in the chocolate chunks.
- Place the bowl in the refrigerator for 10 minutes.
- Scoop generously rounded tablespoons of the dough onto the prepared baking tray. Sprinkle each cookie with sea salt flakes to garnish/taste (be mindful not to overdo it).
- Bake for 10 to 11 minutes. Let cookies cool for at least 5 minutes before transferring to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.
**if you can't find dairy-free chocolate chunks you can also substitute for bakers chocolate and cut it into customized chunks like I did in this recipe