Vegan Chocolate Chip Protein Cookies

In life and in baking, I find my choices tend to be cyclic.

Vegan Chocolate Chip Protein Cookies

1 can garbanzo beans, drained
2 tsp vanilla extract
1 1/2 tsp butter flavoring
2 tb maple syrup, or other liquid sweetener
2 tb sugar substitute (I used Truvia)
1/8 cup organic dark brown sugar
1/2 cup almond milk
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup whole wheat flour
1/2 cup oatmeal
1/2 cup peanut butter
3 ounces vegan chocolate, coarsely chopped

Preheat oven to 350 degrees.

In food processor, combine beans, vanilla, butter flavor, maple syrup, sugar substitute, brown sugar, and almond milk. Blend until smooth.

Transfer mixture to large metal bowl. Mix in baking powder, baking soda, flour,oatmeal, and peanut butter until just combined. Stir in chocolate bits.

Roll dough onto sheet of plastic wrap and form into log. Refrigerate for at least 6 hours, or freeze for 2 hours, until dough is noticeably firm. Cut into 1/2 inch rounds and bake for 10 minutes. Let cool on tray and then transfer to baking rack. Cookies will harden as they cool, so don’t over-bake.


These are healthy enough that you can eat them anytime, guilt free.