High-Protein, High-Fiber Chocolate Chip Cookies

Written By Danielle Belardo

High-Protein, High-Fiber Chocolate Chip Cookies

This recipe makes 12 cookies, and each cookie is considered one serving.

Ingredients:

  • 2 cups chickpeas, cooked and drained

  • 1 cup almond flour

  • 1/2 cup plant-based protein powder (like pea or hemp)

  • 1/2 cup oat bran

  • 1/2 cup unsweetened applesauce

  • 1/4 cup almond butter

  • 1/4 cup chia seeds

  • 1/4 cup vegan chocolate chips

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

Instructions:

  • Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  • Blend Chickpeas: In a food processor, blend the chickpeas until they form a smooth paste.

  • Combine Dry Ingredients: In a large bowl, mix almond flour, plant-based protein powder, oat bran, chia seeds, baking soda, and sea salt.

  • Combine Wet Ingredients: In another bowl, mix together the chickpea paste, unsweetened applesauce, almond butter, maple syrup, and vanilla extract until smooth.

  • Combine Both Mixtures: Add the wet ingredients to the dry ingredients and mix until well combined.

  • Add Chocolate Chips: Fold in the vegan chocolate chips into the mixture.

  • Form Cookies: Using your hands or a cookie scoop, form 12 cookie balls and place them on the prepared baking sheet. Flatten them slightly with the back of a spoon.

  • Bake: Bake for 15-18 minutes, or until the cookies are firm to the touch and slightly golden on the edges.

  • Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Entire Recipe (12 servings):

Per Serving (1 cookie):

  • Calories: ~166

  • Fiber: ~7.3g

  • Protein: ~9.6g

  • Saturated Fat: ~0.4g

Danielle Belardo
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