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Vegan Dark Chocolate Chunk Protein Cookie Cakes

4 from 2 reviews

Yield: 9 cookies 1x

Ingredients

Scale
  • 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
  • Author: rachel mansfield
  • Category: vegan, grain-free, paleo
  • Cuisine: cookies, dessert