Protein Cookies without protein powder

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5 from 6 votes

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www.theconsciousplantkitchen.com

These Protein Cookies are a high-protein snack made with no protein powder, no eggs, no dairy, no gluten and they still bring over 8 grams of protein and 4 grams of fiber!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/protein-cookies-without-protein-powder/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 247.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Medjool Dates (note 1) 80g 6 dates, pitted
⅓ cup Soy Milk lukewarm (note 2)
1 can Canned Chickpeas 15 ounces / 425g can - drained, equivalent to 1 1/4 cups of cooked chickpeas (note 3)
¾ cup Peanut Butter (Unsalted) (note 4)
½ cup Old-Fashioned Rolled Oats (note 5)
½ cup Pumpkin Seeds (note 6)
2 teaspoons Vanilla Extract
1 teaspoon Baking Powder
2 tablespoons Maple Syrup (note 7)
⅓ cup Dairy-Free Dark Chocolate Chips (note 8)

US Customary - Metric

Instructions

In a glass bowl, place the pitted dates and cover them with warm milk (I microwaved it for just 30 seconds). Place a plate on top of the bowl to prevent the milk from evaporating. Set it aside for 10 minutes to give the dates time to soften.
When the dates are soft, pop the bowl in the fridge to cool down the milk otherwise, it will melt the chocolate chips in the cookie dough.
Open the can of chickpeas. Wash and drain them under tap water in a sieve. Set aside.
Preheat the oven to 350°F (180°C). Line one large cookie tray with parchment paper. Slightly oil the paper with coconut oil. Set aside.
Place the chickpeas into the food processor with the cooled dates and milk they have been soaked in, peanut butter, oats, pumpkin seeds, vanilla extract, baking powder, and maple syrup.
Blend on high speed for 30 seconds, stop, scrape down the bowl of the food processor, and repeat these actions a few times until the batter is smooth and there are almost no lumps of chickpeas. It should not take more than 2 minutes in total.
Remove the blade, and stir in the dark chocolate chips with a spatula.
The batter is sticky and thick. That's normal. Spray some cooking oil in a cookie dough scoop, scoop some dough, and release it on the baking sheet.
Place the chickpea cookie dough ball on the prepared tray, leaving half an inch between each cookie. These cookies will not expand in the oven. I made 11 cookies.
Slightly wet your hand and press the dough balls to flatten them into cookies.
Bake the cookies for 18-22 minutes until the top is golden brown and crusty. The cookies remain very soft, and that is normal. They are fudgy.
Let them cool on the rack for 10 minutes, then slide a spatula under each cookie to transfer them to a cooling rack.
Leave them for 1 hour to reach room temperature before eating.

Notes

Note 1: Any date variety works. Make sure you weigh the dates if you are using smaller dates.

Note 2: Or any milk you love. Soy milk has more protein than almond or oat milk, so it's the best option for more protein.

Note 3: Canned chickpeas are already cooked. If cooking yours from dry chickpeas, cook them, let them cool, and measure 1 1/4 cups.

Note 4: Or any nut butter you like, such as almond butter or cashew butter. For a nut-free version, use sunflower seed butter.

Note 5: Or gluten-free certified oats, or quinoa flakes.

Note 6: Or sunflower seeds or hemp seeds to add even more protein per serving. Avoid chia seeds and flaxseed. They will absorb too much liquid, and they won't add much protein.

Note 7: Or agave syrup, or skip and add more milk instead. This makes the cookies softer, and I found the sweetness too low without maple syrup.

Note 8: Optional, you can swap for chopped nuts or more seeds.

Storage: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition