Double Chocolate Protein Cookies

When it comes to indulgent treats that don’t compromise on nutrition, these Double Chocolate Protein Cookies tick all the boxes. Packed with 10g of protein per cookie, they’re soft, chocolatey, and deliciously satisfying. Whether you’re looking for a post-workout snack, a midday pick-me-up, or just a guilt-free dessert, these plant-based cookies are perfect for the job.

The secret? A wholesome blend of chickpea flour, protein powder, and soy milk that keeps them both nutrient-dense and irresistibly tasty. Plus, they’re topped with fresh raspberries and chunks of dark chocolate for that extra pop of flavor and texture.

Why You’ll Love These Cookies

These cookies aren’t just a delicious snack—they’re a game-changer for anyone looking to combine indulgence with nutrition. Perfect for meal prep, on-the-go snacking, or even holiday gatherings, they’re a crowd-pleaser that checks all the boxes.

Plus, they’re plant-based, gluten-free, and free of refined sugars. It’s proof that you can have your cookie and eat it too!

Ingredients You’ll Need for the Double Chocolate Protein Cookies:

For the Dough:

• Chickpea Flour: Adds protein, fiber, and structure to the cookies while keeping them gluten-free.
• Protein Powder: Boosts the protein content and creates a soft, chewy texture.
• Almond Meal: Adds moisture and a subtle nutty flavor.
• Cacao Powder: Provides a rich chocolate taste with health-boosting antioxidants.
• Dates: Natural sweetener with a caramel-like flavor and added fiber.
• Rice Syrup: Keeps the cookies moist while adding a mild sweetness.
• (Plant based) Milk: Helps bind the ingredients and adds creaminess to the batter.
• Dark Chocolate: Creates melty pockets of chocolate for a decadent bite.
• Raspberries: A fresh, tangy contrast to the chocolate’s richness.

You’ll need the following tools for making the Double Chocolate Protein Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

Ingredients:

• 150 g (1 1/4 cups) chickpea flour
• 90 g (3/4 cup) vanilla or chocolate protein powder
• 50 g (1/2 cup) almond meal
• 30 g (1/3 cup) cacao powder
• 5 g (1 tsp) baking powder
• 4 pitted Medjool dates, soaked in hot water for 5 minutes, drained, and mashed
• 80 ml (1/3 cup) rice syrup
• 60 g (1/4 cup) runny hazelnut or almond butter
• 5 ml (1 tsp) vanilla extract
• 240 ml (1 cup) (plant based) milk
• 1/2 cup fresh raspberries
• 80 g (about 1/2 cup) dark chocolate, roughly chopped

Directions:

Make the Cookies:

1. Preheat Your Oven: Set your oven to 175°C (350°F). Line a large baking tray with parchment paper and set it aside.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the chickpea flour, protein powder, almond meal, cacao powder, baking powder, and a pinch of salt until well combined.
3. Prepare the Wet Ingredients: Mash the soaked dates in a separate bowl until smooth. Add the soy milk, almond butter, rice malt syrup, and vanilla extract to the mashed dates, and whisk until everything is fully blended.
4. Bring It All Together: Pour the wet mixture into the dry ingredients and stir until a thick and sticky dough forms. It should be moist but not runny, making it easy to shape.
5. Shape the Cookies: Spoon the dough onto the prepared baking tray to form 12 cookies. Use damp hands to flatten and shape each cookie into your desired size.
6. Top with Raspberries and Chocolate: Gently press fresh raspberries and chunks of dark chocolate onto the tops of the cookies.

Bake & Enjoy:

1. Bake: Bake in the preheated oven for 25–30 minutes, or until the edges are golden and the cookies are slightly firm to the touch.
2. Cool and Enjoy:Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack. This helps them firm up and develop their rich, fudgy texture.

Tips & Tricks:

Tips for the Cookies:

• Use High-Quality Protein Powder: A good vanilla or chocolate protein powder will enhance the flavor and texture of your cookies. Look for plant-based options with minimal added sugar.
• Adjust the Sweetness: Depending on your protein powder and taste preference, you can add a little more rice malt syrup for extra sweetness.
• Experiment with Add-Ins: Not a fan of raspberries? Try swapping them for dried cranberries, chopped nuts, or shredded coconut.
• Keep an Eye on Baking Time: Overbaking can dry out your cookies. Check for doneness at the 25-minute mark to ensure they stay soft and fudgy.

What Makes These Cookies Special

1. Nutritional Powerhouse: With 10g of protein per cookie, these treats are more than just dessert—they’re a balanced snack. The protein powder and chickpea flour pack in plenty of plant-based protein, while the almond meal adds healthy fats.
2. Rich Chocolate Flavor: The combination of cacao powder and dark chocolate creates a deep, indulgent chocolate flavor that’s impossible to resist.
3. Natural Sweeteners: Medjool dates and rice syrup are used instead of refined sugar, giving these cookies a gentle sweetness with added nutrients.
4. Fresh Raspberries: The tangy burst of raspberries pairs perfectly with the richness of chocolate, creating a delightful flavor contrast.

More Baking Ideas:

• Easy Blueberry Pastry -Light, flaky, and bursting with blueberry goodness, this easy pastry is a perfect treat!
• Ovenbaked Mini Donuts – Soft, sweet, and baked to perfection, these mini donuts are a delightful anytime snack.
• Mini Chocolate Croissants – Indulge in these bite-sized croissants filled with rich chocolate cream—your new favorite treat!
• Banana Bread Cookies – The best of banana bread, now in cookie form—soft, chewy, and delicious!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: