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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!