protein coconut almond butter cookies

Nutrition

Calories: 173kcal | Carbohydrates: 20.9g | Protein: 6.7g | Fat: 6.9g | Fiber: 3.1g
These cookies are really quick and easy to make and have a pretty decent amount of protein for a cookie! Also, they taste incredible!
No ratings yet
Servings 12

Ingredients

  • 1 cup Sugar
  • 1/2 cup PB2 Performance Almond Protein Powder (with Madagascar Vanilla)
  • 1/2 cup Coconut Almond Butter spread, I used MaraNatha
  • 1/4 cup Vanilla Protein Powder I used Earth Chimp
  • 1/4 cup Flour
  • 1 tbsp Vanilla Extract
  • 1 tsp coconut extract
  • 2 tbsp ground flax
  • 6 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Instructions
 

  • Pre-heat oven to 350 F
  • In a small bowl, mix together 2 tablespoons of ground flax and 6 tablespoons of water. Let sit for at least 5 minutes. This makes flax goo
  • In a medium bowl, mix almond butter spread, flax goo, vanilla extract, coconut extract and sugar together (wet ingredients)
  • In a separate bowl, whisk all (remaining) dry ingredients together
  • Add dry ingredients into wet ingredients and mix well. Should form cookie dough that feels similar to sugar cookie dough
  • Put in fridge for about 20 minutes
  • Roll out cookie dough and cut into fun shapes or just cut into rectangles!
  • Bake on a cookie sheet (I lined mine with parchment paper) for 8 – 10 minutes. They will be very soft. Allow to cool for 5 – 10 minutes; this will cause them to firm up

Equipment

This section may contain affiliate links
Did you make this recipe?Mention @proteindeficient.vegan

Are these cookie cutters not the most nerdy and awesome thing you’ve ever seen? You can use any cookie cutters you want for this, but as a loser, I really like these! These Protein Coconut Almond Butter Cookies are incredibly easy to make and taste so freaking good. Like, you may need to hide them, because it’s very easy to “accidentally” eat the whole batch over the course of an afternoon. I’m guessing 🙂

Ingredients

  • Sugar – I know a lot of people don’t like using sugar, but if I’m going to make desserts, I’m usually going to use sugar. You could probably swap this out for date sugar though if you want.
  • Almond Protein Powder – I really like PB2’s Performance Almond Protein Powder (with Madagascar Vanilla) – it tastes really good, even just on its own, and has pretty great macros! I’ve only been able to find this online, though it may be in better grocery stores than mine.
  • Coconut Almond Butter – I really like the brand MaraNatha. If you use a regular almond butter (that doesn’t have coconut flavor), and want these cookies to taste very coconut-y, just add a little extra coconut extract to make up for it!
  • Vanilla Protein Powder – I used Earth Chimp, as the flavor is pretty mild. You can use whatever brand you like best; would not recommend a flavorless one though, as we are getting some of our sweetness from the protein powder. I usually don’t use protein powder in my recipes, but you can’t tell there is protein powder in this because we don’t use a ton.
  • Flour – if you are gluten-free, you should be able to swap this for a gluten-free option.
  • Vanilla and Coconut Extract – I think these are a must!
  • Ground Flax and Water – this is ground flax seed. You should be able to find this at any grocery store. It’s a really great egg replacement in vegan baking. You just mix it with water, let it sit and wait for it to turn weird and gooey!
  • Salt, Baking Powder, and Baking Soda – um, we’re baking, so we need these 🙂

Instructions

  • In a small bowl, mix together 2 tablespoons of ground flax seed and 6 tablespoons of water. This is a pretty normal and cheap egg replacement in vegan baking. We will set this to the side and let it sit for at least 5 minutes. It should end up very gooey and not watery. We shall call this flax goo from here.
  • In a medium bowl, mix the almond butter spread, flax goo, vanilla extract, coconut extract and sugar together.
  • In a separate bowl, whisk the flour, almond powder, protein powder, salt, baking soda, and baking powder together. You could also just add these straight to the wet ingredients but the dough gets pretty intense and it would be difficult to make sure the baking soda, baking powder and salt were evenly mixed throughout (since they are added in such small quantities).
  • Add the dry ingredients to the wet ingredients and mix well. This will be a very dense dough, similar to sugar cookie dough and can be kind of difficult to mix. You could also use a stand or hand mixer here.
  • Put the dough in the fridge to chill for about 20 – 30 minutes.
  • While you’re waiting on the dough to chill, do the opposite, and pre-heat oven to 350 F.
  • Once the dough is chilled, roll it out either on a clean counter or parchment paper. I like to use parchment paper and dust it with some of the almond protein powder. Roll the dough out very thinly with a rolling pin.
  • This is the fun part – use your favorite cookie cutters or just cut into whatever shapes you want! Sometimes I just use a pizza cutter to make oddly shaped rectangles when I’m feeling lazy.
  • Place your little cookie shapes on a cookie sheet. I always line mine with parchment paper so I don’t have to worry about them sticking.
  • Bake for 8 – 10 minutes. They will come out of the oven very soft.
  • Never fear, they will firm after 5 – 10 minutes of cooling. They end up very chewy!

Silly Little Haiku

Chewy Soft Cookies

Nerdy Cookie Cutters rule

Flax goo is so cool

Author


Protein Deficient Vegan

Protein Deficient Vegan

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




appetizer breakfast butternut squash chocolate condiment cookies dairy-free dessert dip fall food fries garlic gluten-free high protein holiday main medium protein muffin muffins mushroom non-dairy nut-free nutrition nutritional yeast oil-free pasta pie potato potluck pumpkin roundup salad sandwich side silken tofu smoothie soy-free soy-free option sweet potato thanksgiving tofu tvp vegan yolo