These cookies are the quintessential Panthers & Peonies recipe: healthier than a regular recipe, but still rich, chocolatey, and delicious. Ultimately a mix between good-for-you foods and indulgent foods, which is what I live for.
These cookies are for all of my protein-deficient friends out there (vegan joke), because wouldn’t you rather be consuming your protein in cookie form? I know I would. Eating one of these chocolate protein cookies with a scoop of Trader Joe’s Soy Ice Cream is quite honestly the perfect dessert.
I am a huge fan of sneaking healthy things and superfoods into dessert. It just makes you feel a little better, you know? These chocolate protein cookies are no exception.
If you’re going to eat dessert, please let it be these. They’re packed with chocolate protein powder, flaxseeds (to get those omega-3s), and healthy fats from the hazelnut butter. I used Justin’s because it’s natural with a short list of ingredients, please please please don’t use Nutella or any of those other junk “chocolate spreads”.
Marbled Chocolate Protein Cookies (Vegan)
- 1/4 cup vegan butter
- scant 1/2 cup granulated sugar
- 1 Tbsp. brown sugar
- 2 Tbsp. flaxseed meal + 7 Tbsp. water
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 1 tsp. cornstarch
- 1/2 tsp. salt
- scant 1/2 cup chocolate protein powder I used Vega
- 1/4 cup applesauce plus an extra 1-2 Tbsp. if needed
- 1 cup vegan chocolate chips
- 1/2 cup chocolate hazelnut spread I used Justin's
- cinnamon for sprinkling
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Cream together the butter and sugars until light and fluffy, about 5 minutes.
- Add the flax and vanilla and mix well. The dough may look broken or clumpy at this point, but that's ok!
- Sift together the flour, protein powder, baking soda, salt, and cornstarch and add into the mixing bowl all at once. Mix on low until the flour is just incorporated.
- Add the 1/4 cup applesauce and mix until just combined. The dough should form into one big ball and pull away from the sides of the bowl. If the dough looks super crumbly or dry, add an additional Tbsp. of applesauce.
- Fold in the chocolate chips.
- Add the chocolate hazelnut spread all at once, then quickly turn the mixer on and off a few times so that the spread is just starting to get incorporated. You can also fold it in by hand (which will give you more control over the marbling), but it's a little harder to do.
- Scoop the dough onto a parchment-lined baking sheet, then chill in the fridge until cold, about 10-20 minutes. While the dough is chilling, preheat the oven to 350º.
- These cookies will puff up in the oven, so I like to smash them down. This step is totally up to you, but I think smashing them gives a much better texture. You can smash the dough before you put them in the oven, but I like to bake the cookies and let them cool for about 5 minutes, then smash them afterwards. They don't look as pretty as they do if you smash the dough before you bake it, but I think they taste better!
- Sprinkle the cookies with cinnamon, then bake 13-15 minutes until the cookies are set and slightly golden around the edges.
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