This recipe honestly feels like I struck gold. This is the first time I’ve ever made these, and it’s a brand new recipe that I made up and they turned out perfectly. Drew’s always (usually) nice about my cooking, but there’s usually (always) some constructive criticism that he has. NOT WITH THESE. One bite and a huge smile took over his face. He couldn’t even hide that he loved them, and then he said “that was the best cookie I’ve ever had.”
In my opinion, that’s the only thing you need to know to want to try these out, but if you need more, these cookies are chewy, melty, vegan, protein-filled, and can be breakfast or dessert, so honestly it’s a win all around.
Here’s what you’ll need:
1/2 Cup Applesauce
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
1 Flax Egg (1 tbsp ground flax + 3 tbsp water. Mix & let sit for 15 minutes in fridge)
1 1/4 Cup All Purpose Flour
1/4 Cup Protein Powder – I used chocolate, but I’m sure vanilla would be good too!
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Vegan Chocolate Chips
Instructions:
- Preheat oven to 350 degrees
- Make flax egg and let sit in fridge
- Mix applesauce, sugars, and flax egg together until creamy in large bowl.
- Add flour, protein powder, baking powder, salt, baking soda and chocolate chips to mixture. Mix until well combined.
- Roll into 2” balls and place onto greased baking sheet or baking sheet lined with parchment paper.
- Bake for 13-16 minutes or until tops or edges become slightly golden brown.
Notes:
Mixture might be REALLY sticky depending on the protein powder you use. If it’s too sticky to roll into balls, add more protein powder or flour until it’s a bit drier
If the mixture is too dry, add almond milk to mix until you get the right dough consistency.
Grace Plant Based 