Chocolate Chip Protein Cookies
Chocolate Chip Protein Cookies
Nothing beats a chocolate chip cookie to satisfy a sweet tooth, make you feel like a kid again, and generally make the world a brighter, happier place. These amazing cookies do all of that and then some: high in protein and fiber, sugar-free (save for a small smattering of miniature chocolate chips), easy on the wallet, and a quick-as-a-jiffy assembly to boot. If the thought of chocolate chip cookies made from canned beans still sounds wrong to you, I promise after one or two cookies, you’ll agree that it’s completely right.
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Servings
24
Ingredients
- one 15-ounce can unseasoned white beans, very well-rinsed and drained
- 1/2 cup natural, unsweetened nut or seed butter
- 1/4 cup plain, nondairy milk or low-fat dairy milk
- 1/4 cup flaxseed meal
- 2 teaspoon vanilla extract
- 1 1/4 teaspoon liquid stevia
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/3 cup miniature semisweet or bittersweet chocolate chips
Directions
- Line a large bakingsheet with parchment paper.
- Preheat the oven to 375 degrees.
- Place the beans, nut or seed butter, milk, flaxseed meal, vanilla, stevia, cinnamon, and baking powder in a food processor. Process, using on/off pulses, until the mixture is blended and completely smooth, stopping to scrape the sides and bottom of the bowl several times with a rubber spatula.
- Transfer the dough to a medium bowl and stir in the chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie with the tines of a fork that has been dipped in water.
- Bake in the preheated oven for 13 to 17 minutes or until golden brown at the edges and on top. Let cool on the sheet on a wire rack for 5 minutes, then place cookies directly onto the rack to cool completely. Store in the refrigerator or freezer.