Ini mudah Biskut Cip Coklat Protein are perfect as a fulfilling, nourishing snack or post-workout snack with Gram 10.4 protein per cookie. They are perfect for boosting your body with plant-based proteins and nutrients. Plus, these are egg-free, dairy-free, and gluten-free, so everyone can enjoy one of these protein cookies.
These Protein Chocolate Chip Cookies are simple, healthy cookies that are made with ingredients naturally high in protein and supercharged with protein powder. It’s a great high-protein alternative kepada saya Biskut Cip Coklat Tanpa Telur, Biskut Coklat Chip Vegan, Biskut Mentega Kacang Cip Coklat Vegan.
This recipe is ready in less than 25 minutes for a delicious post-workout snack or just to use as a hunger-buster.
Bahan dan Pengganti
To make a healthy chocolate chip protein cookie recipe at home, you need:
- Mentega Kacang Asli or drippy fresh almond butter to decrease saturated fat and increase protein per serving.
- Sirap maple or brown rice syrup for a low GI protein cookie recipe.
- Susu Almond tanpa gula or any dairy-free milk you love, like oat milk or coconut milk.
- Ekstrak vanila – untuk lebih rasa.
- Serbuk Protein Berasaskan Tumbuhan – We used peanut protein powder for this recipe, but soy protein powder or pea protein powder also works like a charm!
- Coconut Flour – It’s a great low-carb flour to make healthy protein cookies with a lot of fiber and keep your blood sugar levels stable.
- Serbuk penaik – for a more airy texture.
- Cip Coklat Gelap – Any chocolate chips work, but dark chocolate chips often contain less sugar to keep the cookies healthy.
How To Make Protein Chocolate Chips Cookies
There’s nothing easier than making homemade protein cookies. It’s also cheaper and healthier than the store-bought version that often contains additives of sugar-free sweeteners that can upset your gut health, such as maltitol.
- First, in a small bowl, combine the liquid ingredients. Then, whisk fresh peanut butter, maple syrup, almond milk, and vanilla extract in a mixing bowl.
- Then, stir in the dry ingredients: vanilla protein powder, coconut flour, baking soda, and chocolate chips. The dough should be soft, not wet or dry, and easy to squeeze to form cookie dough balls. If the dough is too wet, add a bit more protein powder, 1 teaspoon at a time, or more coconut flour, 1 teaspoon per addition each time. On the other hand, if the added proteins dry out the dough too much, add a touch more almond milk.
- Form 12 cookie dough balls and place each onto a cookie sheet covered with parchment paper.
- Leave half a thumb of space between each cookie and then slightly press them down.
- Bake the cookies in preheated oven 350°F (180°C) until they are are golden brown on the top, and slightly crackle. It takes between 10 to 15 minutes to bake, depending on your oven and how much you flattened your cookies.
- Let them cool down on a wire rack for 15 minutes until they reach room temperature.
Pertukaran Alahan
- Tanpa Kacang – You can replace peanut butter with sunflower seed butter and almond milk with coconut milk or oat milk.
- Bebas Gula – This recipe makes delicious keto protein cookies. If you use your favorite keto protein powder, swap the maple syrup for sugar-free maple syrup and use sugar-free chocolate chips. If the batter is slightly dry, add 1 tablespoon of extra almond milk until the dough comes together.
- Coconut-Free- Replace the 4 tablespoons of coconut flour with 2/3 cup of almond flour or all-purpose flour.
- Serbuk protein – You can use any of your favorite protein powder in this recipe, including chocolate protein powder as well. Note that we didn’t try the recipe with whey protein powder that is not vegan-friendly. However, I know that some of you follow us and don’t obviously use 100% plant-based ingredients, so let me warn you that whey protein powder often soaks up way more liquids in the recipe. So, if you use it, the cookie batter can be on the dry side and require more almond milk.
Arahan Penyimpanan
You can store the Protein Chocolate Chip Cookies in an airtight cookie jar at room temperature for up to 4 days. They can also be frozen for up to 3 months and thawed the day before eating.
Lebih Banyak Resipi Protein
We love to create plant-based protein recipes as a healthy, fulfilling snack post-workout or when a sweet craving comes. Below I listed our favorite protein recipes for you to try.
Suka Resipi Ini?
Tinggalkan komen di bawah atau kunjungi kami Facebook halaman di mana saya membalas (hampir) semua komen, kami Halaman Instagram untuk inspirasi, atau kami Pinterest untuk menyimpan resipi!
Biskut Cip Coklat Protein
Ramuan
- 1 cawan Mentega Kacang (Tanpa Garam) - or drippy almond butter
- ½ cawan Sirap maple
- ¼ sudu teh Garam
- 4 sudu makan Susu Almond tanpa gula
- ½ sudu teh Ekstrak vanila
- ⅔ cawan Serbuk protein - we used 2.6 oz of Macro Mike Vanilla Protein Powder
- 4 sudu makan Coconut Flour - Learn how to measure flour accurately.
- ¼ sudu teh Serbuk penaik
- ¼ cawan Cip Coklat Gelap Bebas Tenusu - and some more to sprinkle on top!
arahan
- Panaskan ketuhar hingga 350°F (180°C). Alas dulang pembakar biskut dengan kertas parchment. Ketepikan.
- In a mixing bowl, combine natural drippy peanut butter with maple syrup, almond milk, and vanilla extract.
- Stir in coconut flour, protein powder, baking soda, salt, and chocolate chips until a soft cookie dough forms. If the dough is too runny or wet, add more coconut flour 1 teaspoon at a time or more protein powder 1 tablespoon at a time. This issue occurs if your protein powder is less water-absorbent than the brand we used.
- Shape 12 cookie dough balls and place them on the cookie sheet leaving a thumb between each.
- Press down each cookie with the palm of your hand and sprinkle extra chocolate chips on top of each cookie if desired.
- Bake for 15-18 minutes or until they crackle on top and become golden brown.
- Gently slide a spatula under each cookie to transfer to a cooling rack. Cool down on a cooling rack for 1 hour before eating – they firm up as they cool down.
Pada Suhu Ambien
- Store in an airtight cookie jar at room temperature for up to 4 days or freeze and thaw the day before eating.
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