Double Chocolate Protein Cookies
Chewy, rich, satisfying and so easy! Makes about 14 large cookies. To make them 100% vegan, substitute for the butter: 3/4 cup coconut oil plus 2 tbsp water; and for the eggs, 2 flax meal “eggs” (see How To section).
- 16 tbsp. butter (or coconut oil plus 2 tbsp water)
- 1 cup coconut sugar
- 2 large eggs (or 2 tbsp flax meal plus 5 tbsp water)
- 1 tsp vanilla
- 2/3 cup protein powder
- 1 cup Dutch cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4-1/2 tsp salt
- 1 cup dark chocolate chips
- 1 cup walnut pieces
- Measuring cups and spoons
- Small Pyrex bowl
- Large mixing bowl
- Mixing spoon
- Ice cream scoop
- Cookie sheets
- Parchment paper
- Cooling racks
- Metal pancake turner or spatula
If making these vegan, prepare the flax “eggs” first: in a small bowl or measuring cup, mix 2 tbsp flax meal with 5 tbsp water and set aside to thicken.
Melt butter or coconut oil in small Pyrex bowl in microwave oven, about 45 seconds. Whisk in the 2 tbsp water if using coconut oil. Whisk in the coconut sugar and vanilla. Whisk in the eggs or flax “eggs”. Set aside.
In large mixing bowl, combine the remaining ingredients except for the chips and nuts.
Scrape the butter mixture into the dry mixture and stir well.
Stir in the chips and nuts. The dough should be fairly soft. Refrigerate for 1-2 hours to make it firm enough for scooping. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Scoop well spaced portions onto each sheet, flattening the balls a bit. Bake for approximately 12-14 minutes. The cookies will be very soft. Carefully slide the paper onto the cooling racks and allow to cool thoroughly. Using pancake turner, transfer off sheet to airtight container or cookie tin.