THE BEST PROTEIN COOKIE RECIPES
Fresh baked cookies are a scrumptious treat for many. Who doesn't like to indulge in a warm chocolate chip cookie or chewy peanut butter cookie? But once you eat one (or two or three), you may feel a sugar rush or guilty about indulging in empty calories and excess carbs. However, you're in luck! You can bake homemade protein cookies with a few simple ingredients. Below are a few of our favorite protein cookie recipes that are actually a healthy and protein-packed treat!
PROTEIN VEGAN CHOCOLATE CHIP COOKIES
- 2 cups gluten-free flour
- 2 scoops Smooth Vanilla Clean Lean Protein
- 1 tsp salt
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1 tsp apple cider vinegar
- 1 cup chocolate chips
- 3/4 cup coconut sugar
- 1/4 tsp nutmeg
- 3 tbsp almond milk
- 3 tbsp maple syrup
- 3/4 cup vegan butter
- 1 flax egg (1 tbsp of ground flaxseed mixed with 2 1/2 tbsp water)
- Preheat oven to 350°F.
- Mix dry ingredients.
- Add wet ingredients to dry ingredients.
- Mix until all ingredients are incorporated into a dough.
- Spoon dough onto a lined or greased cookie sheet.
- Bake for 25 minutes.
NO ADDED SUGAR SUGAR COOKIES + TWO-INGREDIENT FROSTING
- 3/4 cup Smooth Vanilla Clean Lean Protein
- 3/4 cup + 3 tbsp cashew flour
- 3 tbsp maple sugar
- 2 tbsp arrowroot flour
- 1/2 tsp baking soda
- 1/2 cup coconut oil, melted
- 1/2 tsp baking powder
- 2 flax eggs
- 1 tsp vanilla
Set oven to 375°F.
- Make flax eggs: 3 tbsp warm water + 1 tbsp of flax seed meal = 1 flax eggs. Make 2 flax eggs by mixing 6 tbsp warm water with 2 tbsp flax seed meal and allow it to sit for 3 minutes or so. Set it aside.
- Mix all dry ingredients together. Mix wet ingredients together.
- Mix wet in with the dry ingredients and combine. Dough will seem crumbly, but using your hands, you’ll be able to form a dough ball.
- Roll out between parchment paper using the 1/4 inch size on your rolling pin. Or, if you have a traditional rolling pin, take your best guess.
- Use cookie cutters. Heads up — the dough can be super fragile. Take your time. Place cookies on parchment paper.
- Bake for 8 minutes (softer cookies) until edges start to brown. Bake for 10-11ish minutes (crunchier cookies). Allow to fully cool before decorating.
For the Frosting
- Mix about 4 tbsp (or more) of maple cream and add the desired amount of Color Kitchen Foods food coloring. Add to a ziplock bag, cut a corner (start small) and decorate your cookies.
- Allow frosting to harden on your cookies or eat them right away. Enjoy.
MATCHA SUGAR COOKIES
- 1/2 cup Vanilla Matcha Clean Lean Protein
- 1 cup finely ground almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup applesauce
- Preheat oven to 350°F. Line cookie sheet with parchment paper.
- Add dry ingredients into a food processor and pulse to combine.
- Add remaining ingredients and process on high until incorporated.
Place dough in a mound on parchment paper. Cover with additional sheet of parchment and use a rolling pin to flatten dough.
- Remove parchment and bake for 10 minutes.
Remove from oven and let dough cool slightly.
- Use cookie cutters to cut fun designs and place cookie shapes on a second parchment covered cookie sheet.
- Cook an additional 7-8 minutes (longer if you like a crispy cookie). Remove from oven and let cook.
- Decorate as desired. Keep leftovers in refrigerator for up to three days.
NO BAKE PROTEIN CHOCOLATE COOKIES
- 1 cup almonds
- 1 cup pitted dates
- Juice of a lemon
- 1 tbsp flaxseeds
- 1/2 cup oats (gluten-free if needed)
- 2 tbsp cacao powder
- 1 tbsp coconut oil
- Put all ingredients in a high speed blender and blend until you get a chewy consistency.
- Make 20-22 small balls and press each with your thumb.
- Use desire fillings to make the sandwiches, such as protein icing or DIY chocolate hazelnut spread.