Vegan Chocolate Tahini Protein Cookies Recipe – The Best You've Ever Tasted

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First, a quick disclosure:

This recipe for vegan chocolate tahini protein cookies isn't entirely mine; I based it on a recipe from the Lazy Cat Kitchen blog, but I've made my own modifications to the recipe.

These cookies are fudgy, intensely chocolatey, and don't contain a single speck of flour.

I believe you don't need to be a kitchen genius to make these, but you do need to follow the steps carefully to get great results.

In the original recipe, white flour was used, which I replaced with unflavored soy-based protein powder from Myprotein, which performs wonderfully in baking.

The nutritional values of the powder are preserved during baking and provide a decent protein boost.

If you want a link to this protein powder (which I highly recommend), you can find it here.

Use my code for an additional 10% discount: Haggai

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Another recipe for vegan protein cookies

A bit about the Vegan Chocolate Tahini Protein Cookies recipe

• To create an airy mass that holds up well during baking, I used aquafaba—the liquid from a can of chickpeas.
• For those not yet familiar, this is protein-rich water that whips up easily due to its protein and soluble fiber content. And no, it doesn't give the cookies a chickpea taste.
• You don't have to whip the aquafaba with a professional mixer; you can use a hand blender or even a fork. The result will be slightly less fluffy but still very delicious.
• I whip the aquafaba with a tiny bit of sugar (honestly, the bare minimum) to create a stable foam. You can skip it, but it might affect the foam stability.
• I "folded" the dark chocolate and tahini into the foam. Folding is a very gentle mixing technique used to avoid breaking the foam and maintaining airiness.
• Yes, you can substitute the tahini with peanut butter.
• I replaced the flour in the original recipe with unflavored protein powder. If you have another protein powder you'd like to use, go for it—though I can't say exactly how it will perform in this specific recipe.
• The original recipe used cocoa powder; I felt comfortable omitting it for texture reasons (protein powder is very absorbent and could make the cookies too dry if combined with cocoa).

Nutritional info for the Vegan Chocolate Tahini Protein Cookies

One cookie out of 8 contains:

• 285 calories
• 11.5 g protein
• 20 g carbohydrates
• 13 g fat

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Vegan Chocolate Tahini Protein Cookies Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Servings 8 cookies

Calories 285 kcal

Ingredients

• 1/3 cup aquafaba (liquid from canned chickpeas) 100 ml
• 130 g dark chocolate chips
• 1 tsp sugar
• 1/3 cup white tahini (not whole grain)
• 2 scoops protein powder 60 g
• 1/2 tsp baking powder

Instructions

1. Melt 100g of dark chocolate in the microwave or over a double boiler.

2. Pour the aquafaba and sugar into a deep bowl and whip with a hand mixer for 2-3 minutes until a stable foam forms.

3. Using a spatula, gently fold the melted chocolate into the foam.

4. Gently fold in the tahini.

5. Sift the protein powder and baking powder over the bowl.

6. It's important to sift the powders to maintain the cookie's airiness and prevent large lumps from falling into the batter.

7. Mix gently until the texture is uniform.

8. Let the dough rest in the refrigerator for about half an hour to set.

9. Preheat your oven to a medium heat of 180 degrees.

10. Line a baking sheet with parchment paper.

11. Using wet hands, shape the cookies and place them on the baking sheet.

12. Decorate with the remaining chocolate chips and a little drizzle of tahini.

13. Bake for about 10 minutes.

14. If you prefer harder cookies, leave them to bake for an extra minute.

15. The cookies are very delicate when hot, so leave them out to cool completely before handling.