The chocolate protein cookies are ooey-gooey, packed with flavor, and contain 5g protein per cookie! Best of all, they use simple ingredients and can be made vegan and are perfect for breakfast meal prep!
After seeing how much you guys loved my protein cookies, I feel like it’s time to deliver a new cookie recipe.:) These chocolate protein cookies are any chocolate lover’s dream and what girl doesn’t like chocolate.
I certainly do, if my recipes are anything to go by; zucchini brownies, no-bake chocolate protein cookies, healthy chocolate muffins, dark chocolate superfood bars, etc. The list goes on and on when it comes to finding new and healthier ways to enjoy chocolate in this house!
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. The last time I used peanut butter and the reviews were amazing. I’m not bragging, just sharing.
Thank you to each and every one of you who made those cookies and messaged me on Instagram tweeted or Facebooked me. I appreciate every single one of your messages and it means the 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. It’s not the first time I’ve hidden avocado in my dessert either. Have you tried these avocado mint fudge bars or cacao nibs brownie bites?!
The cocoa powder and a few dark chocolate chunks cover up the taste and color of the avocado completely. You won’t taste it, I promise.
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 color 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 flavor, sweetened with stevia. Unflavoured powder would work great too. The cookies will be not so sweet, which is better.
I already baked protein 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 your 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.
Chocolate protein cookies freeze beautifully! See the recipe below for instructions. Double or triple the batch, saves time!
Other Healthy Grab n’ Go Snacks
- No bake peanut butter bars
- Healthy chocolate coconut balls
- Homemade protein bars
- Almond flour chocolate chip cookies
- Healthy chocolate chip cookies
- Pumpkin protein oat bars
Chocolate Protein Cookies
- 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!
Store: Store in an airtight container in the fridge up to 1 week and in the freezer for up to 2 months. To defrost thaw on the counter for 30 mins or defrost in the microwave. Tastes best when warm and fully thawed.
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