Double Chocolate Brownie Protein Cookies (Vegan Recipe)

Aug 6

Aug 6 Double Chocolate Brownie Protein Cookies (Vegan Recipe)

Carolina

Brunch, Snack, Dessert

These super tasty double chocolate brownie protein cookies must absolutely be next in your treat rotation! They only have 6 ingredients. These chocolate cookies are oil free, gluten free, low-carb, naturally protein rich, come with a nut free option, don’t require a blender, and are insane tasty!

Share This Recipe:

Stack of four cookies with melted white chocolate on top.

I needed a new cookie for my coffee this week, something tasty, but still nutritious, and came up with this simple yet delicious recipe! They only takes 12 minutes in the oven, and besides being amazingly yummy, they are filling, too, because of the extra protein.

These are a great option for a healthy snack, dessert, or brunch. They taste better cold in my opinion, so the wait after you take them out of the oven is worth it.

Low-carb Chocolate Protein Cookies

I’m a big fan of chocolate! This time I wanted to experiment with white chocolate. I used to find vegan white chocolate chips online, but this last weekend I finally found good organic vegan white chocolate chips at the grocery store (actually, my husband found them!). If you can’t find white chocolate I suggest you inject some tahini to the cookies for a creamy and delicious alternative. I love this recipe because it’s:

Healthier than most chocolate protein cookie recipes I’ve seen.
Super quick and easy to make, it literally took me 5 minutes to put them together!
Ingredients are mostly whole foods, which means it’s oil free and processed protein free. And if you don’t feel like white chocolate you could sub with nuts!
It provides enough energy to eat as a pre-workout meal.

Only 6 Simple Ingredients

Bananas
Cocoa powder
Vegan white chocolate chips
Peanut butter
Lupini (lupin) flour
Plant-based milk

Lupini flour: I get mine online at https://smalltownspecialties.com. If you can’t find this ingredient in your country, replace it with chickpea flour. The end result will have less protein but will still be super nutritious.

Nut free? Sure, replace the peanut butter with tahini or sunflower seed butter.

Sweetener: I feel these are sweet enough with the extra ripe bananas, however, I encourage you to taste the cookie dough and then decide if you want to add a sweetener. If you use maple syrup (or any other liquid sweetener), you will need to add less plant-based milk to account for any the extra liquid.

White chocolate chips: I feel you, not everyone likes white chocolate. If this is you, I suggest you replace them with nuts, dark chocolate chips, or alternatively, you could inject some tahini in the middle of each cookie for that rich creamy goodness.

How to Make Vegan Double Chocolate Protein Cookies?

You just need one bowl and the oven.

Preheat the oven to 350 F (177 C).
Mash the bananas in a bowl, add the rest of the ingredients but 2 tbsp white chocolate chips and stir.
Using a big spoon or ice cream scoop, pour 8 large cookies on a parchment paper lined baking pan.
Add the white chocolate chips left on top of the cookies.
Bake the cookies for 13-15 minutes.
Let them cool and enjoy!

Stack of five cookies with melted vegan white chocolate all over.

This Vegan Protein Chocolate Cookie Is

Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most chocolate protein cookie recipes I’ve seen
Easy to make
Oil free
Amazing as dessert, breakfast, snack, or pre-workout meal

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

Share This Recipe:

Thanks!!!

Double Chocolate Brownie Protein Cookies

These super tasty double chocolate brownie protein cookies must absolutely be next in your treat rotation! They only have 6 ingredients. These chocolate cookies are oil free, gluten free, low-carb, naturally protein rich, come with a nut free option, don’t require a blender, and are insane tasty!

Prep Time: 10 Minutes
Cook Time: 12-15 minutes
Course: Dessert, Snack
Cuisine: American
Keywords: Cookies, Chocolate, Protein, Vegan
Servings: 8
Calories: 133kcal
Author: Carolina Ordonez

Ingredients (US Customary)

1/2 cup cocoa powder
3 small extra ripe bananas
1/4 cup Lupini flour (protein)
1/4 cup + 2 tbsp white chocolate chips
1/4 cup peanut butter
1/4 cup plant-based milk, unsweetened

Ingredients (Metric)

40 grs cocoa powder
280 grs extra ripe bananas
30 grs Lupini flour (protein)
40 grs + 2 tbsp white chocolate chips
60 grs peanut butter
60 ml plant-based milk, unsweetened

Instructions

Preheat the oven to 350 F (177 C).
Mash the bananas in a bowl, add the rest of the ingredients except the extra 2 tbsp white chocolte chips, and stir.
Using a big spoon or ice cream scoop, pour 8 large cookies on a parchment paper lined baking pan.
Add the remaining white chocolate chips on top of the cookies and press them in a little bit.
Bake the cookies for 13-15 minutes.
Let them cool and enjoy!

Notes

Nut free option: replace the peanut butter with tahini or sunflower seed butter.

Sweetener: I feel these are sweet enough with the extra ripe bananas, however, I encourage you to taste the cookie dough and then decide if you want to add a sweetener. If you use maple syrup (or any other liquid sweetener), you will need to add less plant-based milk to account for any extra liquid.

White chocolate: I feel you, not everyone likes white chocolate. If this is you, I suggest you replace them with nuts, dark chocolate chips, or alternatively, you could inject some tahini in the middle of each cookie for that rich creamy goodness.

Plant-based milk: I used organic unsweetened soy milk for this recipe, but any unsweetened plant-based milk should work just fine.

Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!