Created with base of protein powder and nut butter – these Vegan Chocolate Almond Protein Cookies are the perfectly indulgent high protein treat!
The ultimate vegan protein snack! I mean, who would say no to a cookie? Especially when it’s Low Carb Chocolate Protein Cookies, I simply can’t say no. I’m a big snacker and homemade cookies are right up my street! For months now I’ve been obsessed with store-bought vegan protein cookies, so I thought: Hey, I wonder if I can make my own? And oh well, here we are!
These Low Carb Chocolate Protein Cookies have been created in collaboration with the wonderful team at The Protein Works, who have created amazing, premium vegan protein products, that are not only nutritionally superior, but also outstanding in taste! As this recipe is based on a mix of protein powder and protein spread, I’ve made use of their delicious Double Chocolate Wondershake and Loaded Nuts Choco Caramel Biscuit Tidal Spread. Who wants a bite?
What you’ll need
This recipe is easy to make, especially as there’s only so few ingredients involved. If you’re missing any of the ingredients for the recipe, then have a read of my ‘Variations’ section below!
- almond flour
- vegan chocolate protein
- almond butter or The Protein Works Loaded Nuts Choco Caramel Biscuit Tidal Spread
- raw cacao powder
- granulated stevia (or sugar if you’re not making a low carb version)
- plant milk
- mixing bowl
- oven tray
- non-stick baking parchment
Easy-peasy, lemon squeezy!
How to make Low Carb Chocolate Protein Cookies
Did I mention that these Low Carb Chocolate Protein Cookies are super easy to make? Not yet? Well now it’s about time! So yes, they’re mega easy to make, cause all you need to create this delicious vegan cookie dough, is a mixing bowl and a spatula.
Measure out your ingredients upfront, so you’re ready to go! Simply start by combining your dry ingredients in a large mixing bowl: start with the almond flour, vegan chocolate protein powder, raw cacao powder and granulated stevia (check the variations below, if you don’t have this to hand!). Combine these dry ingredients, then create a well in the middle and add in the Loaded Nuts spread and plant milk.
Mix everything together. with a spatula to begin with, but when the dough is becoming too thick, then switch over to using your hands. Bring all ingredients together thoroughly, then place them in the fridge for 10 minutes. The perfect time to pre-heat your oven to 190C!
Use a spoon to scoop out the cookie dough for each cookie. Roll each dough scoop into a ball, place it on your lined baking tray and gently flatten the cookie with the palm of your hand. Repeat until you’ve got all your cookies on the tray. Place a little extra Loaded Nuts Spread onto the top and bake them into the oven for about 15 minutes or until golden.
Let them cool down for 10 minutes before removing them from the baking tray & indulge!
Variations for this recipe
Here are some suggestions for alternative ingredients you can utilise for this delicious recipe:
- nut butter: I’ve used the Loaded Nuts Choco Caramel Biscuit Tidal Spread by The Protein Works in this recipe (it’s simply phenomenal!). If you don’t have this one to hand, you can alternatively utilise your favourite nut butter, such as almond butter. The nut butter is present in both the cookie dough and. the. cookie toppings
- Go extra nutty! If you like it crunchy, then add some delicious nuts to the top of these cookies! Crushed almonds and hazelnuts both work really well! (Or pecans!)
- Granulated Stevia: I understand that not everybody. might have this ingredient to hand – however I love using a granulated sugar alternative to keep my recipes deliciously sweet, but low carb. Check out your local supermarket or health food store, they will surely have some options for you! If you’re not intending to keep this recipe low carb, then go ahead and use regular granulated sugar – ideally brown sugar if you can!
- Protein Powder: For the base of this recipe I’ve used the Chocolate Wondershake Protein Powder by The Protein Works. If you don’t have access to this ingredient, you can utilise an alternative flavour.
Looking for low carb chocolate protein cookie dough? Simply enjoy the cookie dough of this recipe without baking! It’s super delicious and I can only recommend tasting a spoon or two 😉
This recipe is:
- 100% vegan
- high in protein
- super easy to make!
- 100g almond flour
- 100g vegan chocolate protein (4 scoops)
- 50g almond butter or The Protein Works Loaded Nuts Choco Caramel Biscuit Tidal Spread
- 2 tsp raw cacao powder
- 4 Tbsp granulated stevia
- 6 Tbsp milk (75ml)
- Extra The Protein Works Spread for the topping (Loaded Nuts Choco Caramel Biscuit Tidal Spread)
- Pre-heat your oven to 190C.
- Combine your dry ingredients in a large mixing bowl: almond flour, vegan chocolate protein powder, raw cacao powder and granulated stevia. Stir until combined, then create a well in the middle and add in the Loaded Nuts spread and plant milk.
- Mix everything together thoroughly with a spatula and switch over to using your hands, once the dough becomes thicker. Place the dough in the fridge for 10 minutes.
- Scoop out the cookie dough for each cookie with a spoon and roll it into a ball. Place the dough ball onto your lined baking tray and gently flatten the cookie. Repeat until you’ve got all your cookies on the tray. Place a little extra Loaded Nuts Spread onto the top and bake them into the oven for about 15 minutes.
- Let them cool down for 10 minutes before removing them from the baking tray.
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