Healthy chocolate chip cookies? Is it really possible?
If you’d asked me a few years ago, I’d have said no way. A good chocolate chip cookie has lots of butter, lots of sugar, and very few nutrients.
But since I’m always looking for healthy treats, I decided to give a healthy chocolate chip cookie recipe a try. And you know what? A few tries later, something incredible happened.
I took the cookies out of the oven, let them cool for a few minutes and then took a bite of a healthy, delicious, gluten-free, vegan, chocolate chip cookie. And even better, it’s packed with protein!
These cookies are moist, subtly sweet, and uber satisfying. No, they don’t taste exactly like the traditional chocolate chip cookie you’ll buy at the store, but they are scrumptiously good.
Just give the recipe a try, you won’t be sorry!
Here’s how to make chocolate chip protein cookies:
1/4 cup gluten-free oats
1/4 cup hemp hearts
7/8 cup vanilla pea protein (like this one)
1 T coconut oil, melted
One ripe banana
2/3 cup unsweetened almond milk
1 tsp vanilla
1/2 tsp cinnamon
25 grams dark chocolate (or about 1/4 of a regular sized chocolate bar)
Heat your oven to 350 degrees Fahrenheit. Add the dry ingredients to a medium sized bowl and stir together. Add the banana, mushing into the mixture with a fork until no visible chunks are left. Next, add the vanilla and melted coconut oil, then slowly stir in the almond milk so that the mixture is doughy but not overly liquidy. If you add too much liquid, just add in a little more oats or protein powder.
Chop up the dark chocolate into small chunks (or just use mini dark chocolate chips), and stir into the cookie dough. Using a spoon, form once inch balls and put onto a lightly oiled cookie sheet (or just use a Silpat like I do).
Bake for 15 or 20 minutes, or until cookies are slightly browned. Let cool for a few minutes, then serve warm with a little greek yogurt, ice cream, or a tall glass of milk and enjoy!
Tip: I’d recommend storing the cookies in the fridge to preserve their freshness – but when you go to eat them, put them in the toaster oven or microwave – they taste even more delicious warmed up!
This recipe makes about 22 bite sized cookies.
Macros (per one cookie):