The Best Vegan High Protein Chocolate Chip Cookies
High Protein Peanut Butter Chocolate Chip Cookies
1 1/4 cups or 1 can of navy beans (rinsed and drained)
¼ cup + 2 tbsp protein powder ( I use Complement)
3/4 cup plant milk
1/2 cup natural peanut butter (with no added oil, sugar, or salt)
1 tsp vanilla extract
3/4 tsp baking soda
220 grams soft pitted Medjool dates (approx. 14)
Pinch of salt
¾ cup unsweetened chocolate chips
To see the protein powder I use and to receive a discount comment LINK below
@complement
Instructions:
Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add the Navy Beans , vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.
Once ingredients are well combined and smooth, add protein powder and baking soda and blend briefly, just till combined.
Stir in the chocolate chips.
Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don’t flatten them.
Place in the oven and bake for 18-20 minutes until the tops have goldened slightly. Let cool on the tray until just warm before moving to a cooling rack.
**In my opinion these cookies are REALLY delicious and have the perfect Soft-Batch texture after being refrigerated!
Enjoy!
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