With this recipe, I set out to stuff as much nutrition as I could in a delicious vegan cookie. They still have the same fat and sugar you’d have in a homemade cookie, but they pack 4 grams of vegan protein each. While that’s nothing crazy, if you eat 3 or 4 of these protein cookies, that adds up nicely. And since they’re vegan, they’re cholesterol-free.
The protein source is the unflavoured and unsweetened vegan protein blend from Canadian Protein, and is a mix of pea protein isolate, brown rice protein and hemp protein (therefore soy-free).
Makes 24 cookies.
- 3 Tbsp Bob’s Red Mill Egg ReplacerBob’s Red Mill Egg Replacer (or ground flax seed)
- 6 Tbsp water
- 1 cup (7.5 oz) vegetable shortening, vegan margarine, vegan butter or coconut oil
- 1 cup (8 oz) brown sugar, firmly packed
- 1 tsp vanilla extract
- 1 1/2 cups (7 1/8 oz) all-purpose flour
- 1/2 cup (2 oz) unflavoured and sweetened vegan protein
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (7 oz) dark chocolate chunks
- 1 cup (4 3/4 oz) quick-cook (3 minute) steel cut oats or instant oats
- If you have 2 baking sheets, arrange oven racks at the 1/3 and 2/3 mark, or if using 1 baking sheet arrange in the center of the oven. Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a small bowl, combine the egg replacer (or flax seed) and water with a fork. Let it rest, mixing occasionally, while you move into the next steps. It will become thick and gelatinous as it rests.
- In a medium bowl, sift the flour, protein powder, baking soda, baking powder and salt.
- In a large bowl (or in a mixer), beat the shortening and brown sugar until smooth and creamy, and no chunks of shortening are visible. (Use a stiff rubber spatula to press out difficult bits of oil.)
- Add the egg replacer mixture and vanilla, and stir until completely combined.
- Gently stir the flour mixture into the shortening-sugar mixture, stopping just before it’s completely incorporated.
- Stir in the chocolate chunks and oats.
- With a large spoon, form loosely shaped balls, about 1.5 inches in diameter, and set on parchment-lined baking sheets, about 2 inches apart. Bake until golden brown, about 15-16 minutes.
- Cool for 10 minutes on cookie sheet before transferring to a wire rack to cool completely. Note: these cookies are very crumbly (but still delicious!) when warm, but firm up nicely once fully cooled.
Per cookie, based on making 24 cookies and using the primary ingredients in this recipe: 215 calories, 11.5 g fat (2.4 g saturated), 25 g carbohydrates (1 g fibre, 9 g sugar), 4 g protein.