Vegan High Protein Cookies
It's common knowledge, the UK aren't the only ones who fan girl over cookies, our overseas friends in the U.S spend over $550 million dollars every year on Oreos alone! With icecream trends including cookie dough' we can't get enough of that delicious round treat.
But what's the low sugar, vegan alternative?
We're pleased you asked...
We're big fans of cookies and our homemade Double Chocolate and Hazelnut Protein Cookies are no exception, especially when you have the time to bake. High protein, low sugar snacks can help support your diet & keep it balanced.
Not got time? We hear you, get them ready made on super fast delivery here!
However, if you have got time, and you're done with making banana bread for the millionth time, then why not give our delicious recipe which is high protein, low sugar AND vegan friendly a go.
Now, most of the time when you tell someone you have a healthy recipe for a protein vegan cookie, they turn their nose up and assume it’s going to be bright green and have the texture and flavour palette of a cardboard box.
But fear not!!
These cookies taste insanely good! Not only that but they manage to stay nice and soft on the inside and the mixture can be frozen so you can take some out and bake anytime you fancy.
Cookies on demand, sign me up.
- 2 tbsp unsalted butter (can be vegan) or coconut oil
- 3 tbsp vanilla soya milk
- 2 tsp vanilla extract
- ¼ tsp salt
- 96g coconut sugar
- 90g plain flour
- 1 scoop of Ultra Plant Chocolate & Hazelnut
- ½ tsp baking soda
- 40g dark chocolate chips
- 30g chopped hazelnuts
- Melt the butter in the microwave or in a bowl above boiling water.
- In a bowl, mix together the melted butter, milk, vanilla extract and salt.
- Stir in the coconut sugar.
- Add the flour, protein powder and baking soda.
- Mix together until the dry and wet ingredients are combined.
- Fold in the chocolate chips and hazelnuts.
If the mixture seems a bit thick, that’s fine, they will still come out nice and gooey.
Now you have two options, you can roll up this batter in baking paper and freeze, having some vegan cookie dough ready made for another time OR get right to it and bake these beauties!
If you have time (and patience) chill the dough for half an hour before baking, maybe whilst you wash up.
When you’re ready, stick them in the oven at 180° for 8-10 minutes.
It’s up to you how big you make them. This recipe should make at least 10 decent sized cookies or 6 large chUnks!
Put onto a cooling rack and then enjoy some protein filled delicious cookies!
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