• Vegan Dark Chocolate Chunk Protein Cookie Cakes

    Vegan Dark Chocolate Chunk Protein Cookie Cakes

    These Vegan Dark Chocolate Chunk Protein Cookie Cakes are the dreamiest gluten-free nutritious cookie!Vegan Dark Chocolate Chunk Protein Cookie Cakes

    They are HERE! The Vegan Dark Chocolate Chunk Protein Cookie Cakes are officially on the blog.

    I did a little teaser of these cookies on stories a couple weeks ago and you guys went crazy! Likely because I posted them daily after dinner since I could not stop eating them. These cookies are hands down my favorite cookie recipe on the blog right now. They are so flavorful, easy and don’t leave me on a sugar high afterwards.

    I dipped one too many into REBBL after dinner (kidding, never too many of these cookies) and instantly fell in love.

    I also use REBBL in the cookie recipe itself and dipping these soft cake-like vegan cookies was the ultimate way to close out the day.

    REBBL is truly one of my favorite products. This doesn’t come as much of a surprise to you guys considering I post about them all the time and have made so many recipes featuring their adaptogenic elixirs and protein beverages. REBBL is a game changing product that is making a difference by taking a stand against human trafficking, while providing consumers with coconut milk-based, creamy beverages.

    I love the Reishi Chocolate and Protein varieties the most in terms of drinking and baking. Jord loves the Maca Cold Brew and the Protein varieties too. They also have Golden Milk and Matcha elixirs so if you are a fan of crazy cool colored beverages, I cannot recommend them enough!

    By using REBBL Dark Chocolate Protein in this recipe, it added some additional protein to these cookies and a ton of flavor. You will also need some oat flour (you can use all purpose or spelt too!) as well as a protein powder of your choice to add. If you don’t have any protein powder, feel free to add more flour but I loved adding it to the cookies

    These Vegan Dark Chocolate Chunk Protein Cookie Cakes are gluten-free, soft, chewy and honestly taste amazing both cold and warm. I love keeping my desserts in the freezer but I also do microwave cookies before eating sometimes too. Anyone else like cold desserts?! Just me? Ok, great..

    WHAT YOU NEED

    Oat flour (uncooked oats made into flour)

    REBBL Dark Chocolate Protein

    Protein powder

    Creamy almond butter

    Coconut sugar

    Coconut oil

    Vanilla extract

    Chocolate chunks

    Vegan Dark Chocolate Chunk Protein Cookie CakesVegan Dark Chocolate Chunk Protein Cookie CakesVegan Dark Chocolate Chunk Protein Cookie Cakes

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    Vegan Dark Chocolate Chunk Protein Cookie Cakes

    4 from 2 reviews

    • Author: rachel mansfield
    • Yield: 9 cookies 1x
    • Category: vegan, grain-free, paleo
    • Cuisine: cookies, dessert

    Ingredients

    • 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 cookie)
    • 1/4 cup REBBL Dark Chocolate Protein or Vanilla Spiice
    • 3 tablespoons coconut oil
    • 2 teaspoons vanilla extract
    • 1 and 1/2 teaspoon baking powder
    • 1/2 cup chocolate chunks
    • Preheat oven to 350F. Line a cookie sheet with parchment paper.
    • In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
    • Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 9 cookies. Sprinkle with sea salt flakes (optional).
    • Bake on 350F for 12 minutes or until golden brown.

    Instructions

    1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper
    2. In a food processor, combine all the ingredients for the cookies except the chocolate chunks and blend until smooth
    3. Add chocolate chunks and pulse a couple times to mix
    4. Using a spoon or by hand, scoop batter onto the cookie tray and form into cookies
    5. Bake for 12-15 minutes or until ready
    6. *Store in airtight container for 5 days on counter or in the fridge. You can also freeze for a month or two
    7. **If you do not have REBBL, please use another milk
    8. ***If you do not have protein powder, add more flour but not sure on the amount as it varies

    xx, Rach

    Thank you REBBL for sponsoring this post. It means so much to me to work with brands that I love and believe in here on the blog!

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    17 Comments

  • Reply Emma February 7, 2018 at 6:24 pm

    Hi rachel! Which protein powder did you use for these? Aloha?

    THank you 🙂 can’t wait to make them

  • Reply Morgan Troyer February 7, 2018 at 7:16 pm

    Hi Rachel! this recipe sounds like an amazing low glycemic treat for my nighttime cravings! would it be possible to sub almond flour for the spelt or oat flour? Thank you!

    • Reply Rachel February 7, 2018 at 9:01 pm

      hi morgan – haven’t tested any of those! but if you do try, let me know! ill add to my ingredient options above 🙂

  • Reply heather February 7, 2018 at 9:26 pm

    can you omit the protein powder?

    • Reply Rachel February 8, 2018 at 8:27 am

      yes but add more flour (as listed above!)

  • Reply Kathryn February 8, 2018 at 5:39 pm

    Which flavor protein powder?

    • Reply Rachel February 8, 2018 at 8:31 pm

      any works! i love the vanilla and chocolate

  • Reply Josie Walter February 10, 2018 at 8:42 pm

    These are a pretty good alternative to a protein bar! Don’t expect something comparable to the cookie from your local bakery, but a pretty yummy treat – especially considering how healthy they are (I made 18 mini cookies and my rough calculations have them at roughly 4g per cookie!!!).

  • Reply Meghan February 25, 2018 at 11:50 am

    Hi Rachael, About how many calories per cookie? Is a serving one? Thanks!

  • Reply Taylia March 19, 2018 at 5:12 pm

    Hi Rachel,
    I live in Canada and REBBL is not available in Canada at this time. What would i use as a replacement of that ingredient?

    Thank you

  • Reply Paleo Lemon Berry Pound Cake (nut-free + gluten-free) - rachLmansfield June 18, 2018 at 4:35 pm

    […] daily).  A few of my go-to REBBL recipes are those Healthier Chocolate Cookie Dough Fudge Bars, Chocolate Chunk Protein Cookie Cakes and Healthy Bakery Style Banana Spice Muffins. In case you are wondering what the beep REBBL is, […]

  • Reply Brittany July 27, 2018 at 11:59 pm

    Totally with you on the keeping baked goods in the freezer-my fam thinks I am crazy!! Can’t wait to make these, thanks Rachel😊

  • Reply Gluten-free Chocolate Chip Banana Apple Bread (vegan) - rachLmansfield September 21, 2018 at 2:54 pm

    […] are also a few of my other favorite recipes using : Paleo Lemon Berry Pound Cake, Vegan Dark Chocolate Chunk Protein Cookies and Paleo Cacao Almond Flour […]

  • Reply Dark Chocolate Peanut Butter Pumpkin Candies (vegan + grain-free) - rachLmansfield October 24, 2018 at 7:00 am

    […] them. And once you stalk up on ALOHA, here are a few of my other fave recipes with their protein: Vegan Dark Chocolate Protein Cookie Cakes, Almond Flour Chocolate Chip Pancakes and Banana Bread Protein […]

  • Reply Healthier Gluten-free "Nutella" Fudge Brownies (vegan + low sugar) - rachLmansfield August 30, 2019 at 2:19 pm

    […] Once you enjoy some of these brownies, here are a few of my other recipes using REBBL on the blog: Gluten-free Chocolate Chip Banana Apple Bread, Paleo Lemon Berry Pound Cake and Vegan Dark Chocolate Chunk Protein Cookie Cakes. […]

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