Vegan Dark Chocolate Chunk Protein Cookie Cakes
Try this Vegan Dark Chocolate Chunk Protein Cookie Cakes recipe.
Try this Vegan Dark Chocolate Chunk Protein Cookie Cakes recipe.
- 2 teaspoons vanilla extract
- 3 tablespoons coconut oil
- 1 and 3/4 cups oat flour (rolled oats not cooked, pulsed in food processor)
- 1/4 cup protein powder of choice (see above for what i use
- 1/2 cup creamy almond butter (or any nut butter)
- 1/4 cup coconut sugar (omit if you'd like a lower sugar co
- 1/4 cup rebbl dark chocolate protein or vanilla spiice
- 1 and 1/2 teaspoon baking powder
- 1/2 cup chocolate chunks
- preheat oven to 350f. line a cookie sheet with par
- in a food processor (or by hand) combine all the i
- use a small ice-cream scoop and scoop batter onto forming the cookies. it should make 9 cookies. sprinkle with sea salt flakes (optional).
- bake on 350f for 12 minutes or until golden brown.
- Carbohydrate 7.51006666666667 g
- Cholesterol 2.86222222222222 mg
- Fat 8.22491555555555 g
- Fiber 0.423111122979058 g
- Protein 0.95256 g
- Saturated Fat 6.22476888888889 g
- Serving Size 1 1 cookie (18g)
- Sodium 9.91511111111111 mg
- Sugar 7.08695554368761 g
- Trans Fat 0.589989333333333 g
- Calories 108 calories
Step-by-step
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a food processor, combine all the ingredients for the cookies except the chocolate chunks and blend until smooth.
- Add chocolate chunks and pulse a couple times to mix.
- Using a spoon or by hand, scoop batter onto the cookie tray and form into cookies.
- Bake for 12-15 minutes or until ready.
- Store in an airtight container for 5 days on the counter or in the fridge. You can also freeze for a month or two.
Vegan Dark Chocolate Chunk Protein Cookie Cakes: A Busy Mom's Delight
Life as a working mom is a whirlwind. Between juggling work deadlines, school runs, and keeping a household running smoothly, finding time for myself, let alone baking, feels like a luxury. But let’s be honest, sometimes a sweet treat is just what you need to recharge and unwind. These Vegan Dark Chocolate Chunk Protein Cookie Cakes are my go-to solution. They’re quick to make, incredibly delicious, and provide a satisfying boost of protein to keep me energized throughout the day. No complicated techniques or hours in the kitchen required; just simple ingredients and a few minutes of prep time.
I stumbled upon this recipe during one of my late-night internet searches for healthy yet indulgent snacks. I was initially drawn to the promise of a vegan, protein-packed cookie that didn't compromise on taste. My skepticism quickly melted away with the first bite. These cookies are unbelievably moist and chewy, with the perfect balance of sweet and dark chocolate. They're also incredibly versatile. Feel free to experiment with different nut butters, protein powders, or even add some dried fruit for an extra boost of flavor and texture. The best part? They’re incredibly forgiving. Even if you’re not a seasoned baker, you can’t go wrong with this simple recipe.
What makes these cookies so special? Well, apart from their incredible taste, they’re also packed with good-for-you ingredients. Oats provide fiber, keeping you feeling full and satisfied. Almond butter adds healthy fats and a creamy texture, while the protein powder gives you that extra energy boost to conquer your day. The dark chocolate chunks are the perfect indulgent touch, adding richness and depth of flavor without the guilt. And the best part is that these cookies are incredibly adaptable.
Adapting the recipe to your needs: I often adjust the recipe based on what I have on hand. Sometimes I swap the almond butter for peanut butter or cashew butter, depending on my preference. I’ve also experimented with adding different spices, like cinnamon or nutmeg, for a warming twist. If you don’t have REBBL chocolate protein, any other type of protein powder or even additional oat flour will work perfectly. Just remember to adjust the amount of flour accordingly if you're omitting the protein powder altogether.
Beyond the recipe: This recipe has become more than just a quick snack for me. It’s a small act of self-care in my busy life. The process of making these cookies, even the few minutes it takes, provides a moment of calm and focus amidst the chaos. The aroma of baking cookies fills my kitchen with warmth, creating a cozy atmosphere for my family and me. The satisfying result? A delicious, healthy treat that everyone enjoys. It’s a small reminder that even amidst the busiest days, there’s always time for a little bit of sweetness, a little bit of self-care, and a whole lot of deliciousness.
Tips and tricks for success:
- Use a good quality protein powder: The flavor of your protein powder will definitely affect the taste of the cookies, so make sure you choose one you enjoy.
- Don't overbake the cookies: Overbaked cookies will be dry and crumbly, so keep a close eye on them while they are in the oven.
- Store in an airtight container: This will help keep the cookies fresh and moist for longer.
- Get creative with add-ins: Feel free to experiment with different nuts, seeds, or dried fruits to create your own unique cookie combination.
- Make it a family affair: Involve your kids in the baking process – it’s a fun and educational activity that they will love.
These Vegan Dark Chocolate Chunk Protein Cookie Cakes are more than just a recipe; they’re a little bit of magic in my hectic life. They're a reminder that self-care doesn't have to be complicated, and that sometimes, the simplest pleasures are the most rewarding. So, take a break, grab your ingredients, and treat yourself to these delicious and easy-to-make cookies. You deserve it!
