Protein Cookies

There’s a new craze going around for protein cookies. I see the allure. A lot of people think “healthy” when they hear “protein” and they think “delicious” when they hear “cookie”. I know I do, that’s why it’s a great combination.

Unfortunately, just because something has a lot of protein, it doesn’t mean it’s healthy. When I was at the store, I took a protein cookie off the shelf and looked at the packaging. I then put it right back on the shelf after reading how much sugar was in it.

Of course, sugar is totally fine if my expectation was to eat the cookie as a dessert, but I wanted something that could be eaten as a healthy snack to boost my daily protein intake

A dessert wasn’t going to satisfy that goal.

This cookie has natural, plant-based protein from garbanzo beans, and additional protein by supplementing in some protein powder instead of more flour.

These are also naturally sweetened by dates. I find they sweeten these cookies plenty, even when I use unsweetened pea protein powder. If you like your cookies more sweet, feel free to use any protein powder you’d like (chocolate, vanilla, or caramel protein powder all sound delicious for adding to this)!

Also, the dates might not get blended completely into a paste, but don’t worry about that! A few small pieces of dates only adds to the texture.

Keep your protein in your cookie, not the floor,
Your favorite alternative chefs, K & T

Print

Protein Cookie

Prep Time 10 minutes

Cook Time 20 minutes

Servings 16 cookies

Ingredients

• 1 15 oz can garbanzo beans reserve 1/2 cup liquid!
• 1/2 cup left over aquafaba from garbanzo beans
• 1/2 cup pitted dates ~7 dates, soaked in hot water for 5 minutes to soften if needed
• 1 tsp vanilla
• 1 tbsp apple cider vinegar
• 1/2 cup almond butter
• 1/4 tsp sea salt omit this if beans have salt
• 1 tsp baking soda
• 3/4 cup almond flour
• 2 tbsp arrowroot starch or tapioca starch
• 1/2 cup protein powder
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350 F.
2. In a high speed blender (or food processor), blend garbanzo beans, aquafaba, and dates until no large pieces remain.
3. Pour the garbanzo bean mixture into a large bowl.
4. Add vanilla, apple cider vinegar, almond butter, salt, baking soda, almond flour, and protein powder into the large bowl. Mix until combined.
5. Fold in chocolate chips using a spatula. For bonus points, cover and place in the fridge for at least 30 minutes, or overnight.
6. Scoop ~3 tbsp dough onto a parchment-lined baking sheet (makes about 16 cookies).
7. Bake 18-20 minutes. Don’t overcook! They won’t brown or crisp quite like traditional cookies.
8. Remove from oven, let cool for ~10 minutes, then enjoy!