After seeing how much you guys loved protein cookies, I feel like it’s time to deliver new cookie recipe.:) These chocolate protein cookies are any chocolate lover’s dream and what girl doesn’t like chocolate?!
Double chocolate, moist, sweet, a bit chewy and high in protein. Everything you are looking for in a protein cookie! And don’t throw away brown bananas and going bad avocados just yet…
When baking with protein powder, in order to avoid rubber cookies, you need to use some kind of fat. Last time I used peanut butter and the reviews were amazing. I’m not bragging, just sharing.
Thank you each and everyone of you who made those cookies and messaged me on Instagram, tweeted of Facebooked me. I appreciate every single one of your messages and it means a world to me! It makes me want to create more. If not for you, I wouldn’t be here today!!! So THANK YOU!
This time I used avocado to make these chocolate protein cookies super moist and glossy.
The cocoa powder and a little bit of dark chocolate chunks cover up the taste and colour of the avocado completely. You won’t taste it, I promise.
The first time I ever baked with avocado was when I made this chocolate almond tart. I replaced the butter completely with avocado and you would never tell the difference.
Dark chocolate chunks or chips of a square shape melted inside the cookies. Just like any regular chocolate chip cookie, just without the guilt.
See those square dark chocolate chips?! Love, love, love the shape and taste! I picked them up in a bulk section of the Real Canadian Superstore and paid a whopping $1.39 for 100 gr. Not cheap but you don’t need much. I find chocolate chips have too many unnecessary ingredients. Feel free to use cocoa nibs or just break a dark chocolate bar into small pieces.
As for the protein powder, use any you like. The beauty of these cookies is that cocoa powder, bananas and avocado will cover up any weird colour or “chalkiness” of some vegetarian protein powders. Brown rice protein powder is one of them.
This time I baked with Kaizen non-GMO whey protein in vanilla bean flavour, sweetened with stevia. Unflavoured powder would work great too. The cookies will be not so sweet, which is better.
I already baked protein chia coconut macaroons with it and the result was great. Currently, I’m looking to start baking more with vegetarian protein powder as my skin does better with it. What is you favourite vegetarian protein powder?
The reasoning behind the rolled oats instead of quick oats is to make the cookies chewy. Like a real deal. It worked! I used organic old fashioned Bob’s Red Mill rolled oats. You can use quick oats like in the first protein cookies recipe, but they won’t be as chewy.
Double chocolate protein cookies freeze beautifully! See the recipe below for instructions. Double or triple the batch, saves time!
- 1/2 large avocado, mashed
- 2 medium ripe bananas, mashed
- 2 scoops (60 g) vanilla whey or any vegetarian protein powder, naturally sweetened or unsweetened
- 4 tbsp cocoa powder, unsweetened
- 3 tbsp dark chocolate chips or chunks
- 1/2 cup rolled oats
- Preheat oven to 350 F degrees.
- In a medium bowl mash avocado and bananas with a fork. Add protein powder, cocoa powder, dark chocolate chips, rolled oats and mix with a fork to combine.
- Line baking sheet with parchment paper, drop full tablespoon of batter on the sheet flattening a bit with the back of the spoon, repeat until all batter is used. You should end up with 12-14 cookies. Bake for 10 mins. No cooling required. Taste best when warm!
Servings Per Recipe: 14 cookies
Amount Per Serving = 1 cookie:
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 2.1 mg
Total Carbs: 9.0 g
Dietary Fiber: 1.7 g
Sugars: 3.7 g
Protein: 4.5 g
WW Points+: 2