Two-Toned Vegan Protein Cookies with Peanut Butter, Cocoa, and Cinnamon
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Have you noticed how many protein-enriched products have appeared in recent years?
Protein puddings, protein yogurts, protein ravioli, protein crackers—protein is everywhere.
Some of these products are a real breakthrough in terms of protein content and calorie ratios, while others... not so much.
Personally, I'm not a huge fan of processed products and always prefer to get my protein from whole foods like legumes, seeds, and grains.
But (and it's a big but), I sometimes like to take a shortcut and enjoy a protein-enriched food just to hit my targets easily.
A great example is these two-toned vegan protein cookies that I love to bake in advance, store in a jar, and eat as a snack or a treat at the end of the day.
The impressive protein content in these cookies is perfect when looking to increase protein intake during "bulking" or "cutting" phases, or just when you want to snack on something delicious.
A bit about vegan protein cookies
- The base of these cookies is soy flour, which is exceptionally high in protein.
Note that there are several manufacturers of soy flour, and the protein/calorie count varies between brands. For this recipe, I used Dagesh soy flour.
You can replace the soy flour with any flour you like, such as chickpea or lentil flour, but the protein and carbohydrate content will change dramatically.
- The main protein boost comes from MyProtein's unflavored vegan protein powder, which absorbs a large amount of liquid.
You can use any other protein powder you have, just be mindful of the amount of liquid you add to the batter, as every protein powder behaves differently.
If you don't have protein powder, you can simply replace the full amount of powder with more soy flour.
- Instead of adding oil, I used natural peanut butter.
You can swap the peanut butter for almond butter or even the same amount of raw tahini.
- To mask the strong, dominant taste of the soy flour, I added a heaped tablespoon of cinnamon, and to half of the dough, about 2 tablespoons of cocoa.
- To give the cookies moisture with minimal calories, I added 3 tablespoons of unsweetened applesauce. You can replace this with the same amount of mashed ripe banana.
- I sweetened the cookies with 1/3 cup of brown sugar. This small amount is perfectly fine since it's spread across 20 cookies.
as they are delicious
Nutritional Values
One cookie out of 20 (weighing 36g) contains:
- 140 calories
- 12g protein
- 13g carbohydrates
- 4g fat
Want another recipe using soy flour? How about a high-protein mug cake?
Two-Toned Vegan Protein Cookies
Ingredients
- 1 cup soy flour 150g
- 1 cup unflavored vegan protein powder 150g
- 1/3 cup brown sugar
- 250 g Rustys peanut butter small jar
- 1 heaped tbsp cinnamon 7g
- 2 heaped tbsp cocoa powder 14g
- 3 tbsp applesauce 80g
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4-1/2 cup almond milk up to 120ml
Instructions
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In a large bowl, combine all ingredients except for the cocoa powder: soy flour, protein powder, sugar, baking powder, salt, and cinnamon. Mix well.
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Add the peanut butter, applesauce, and 1/4 cup almond milk to the dry ingredients and mix thoroughly.
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If the mixture is too dry, add more almond milk until you get a uniform, slightly sticky dough.
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Transfer half of the batter to a separate bowl, add 2 tablespoons of cocoa powder, and mix until well combined.
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Place both bowls in the refrigerator for half an hour to firm up.
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After half an hour, preheat your oven to 170°C (medium heat).
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With wet hands, form a ball from the cocoa dough and a ball from the cinnamon dough, then merge them into one large marbled ball.
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Using your hands, flatten the ball into a disc shape on a lined baking tray.
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Bake for about 15 minutes until lightly browned.
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Remove from the oven and allow to cool completely before storing in a jar.
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Cookies will keep in an airtight container for up to a month.
