Chocolate Protein Cookie

Chocolate Pecan Protein Cookie, Gluten Free, Vegan

| CHOCOLATE PECAN PROTEIN COOKIE | Single serving

Rich chocolate paired with crunchy, fatty pecans and cinnamon. This single serving protein cookie is great for an on the go breakfast, high protein snack, or dessert. 

Want it more as a dessert than a meal replacement? Make the batter into 2 small cookies and halve the macros. Love the recipe? Next time double it and make it into 4 smaller cookies for the perfect high protein, low sugar, sweet treat!

 

Ingredient Substitutions:

Switch the pecans to whatever nut or seed that you like! Walnuts would be a great option.

In place of maple syrup use any preferred liquid sweetener, such as agave nectar or a sugar free option like liquid monk fruit or stevia.

Ceylon cinnamon otherwise known as "true cinnamon" is lighter and milder than Saigon (or cassia) cinnamon. It also has a range of increased benefits, you can read about that here!

Almond milk can be substituted for any preferred dairy free milk.

 

Other Single Serving Cookie Recipes You Might Like:

Almond Croissant Protein Cookie 

Pumpkin Spice Protein Cookie

Peanut Butter Chocolate Protein Cookie

Chocolate Ganache Protein Cookie

Gingerbread White Chocolate Cookie

Peanut Butter Cookie

 

 

Recipe makes one large cookie (can double it!)

Macros per cookie:

392 cals - 16g fat - 34g carbs - 28g protein 

 

Ingredients:

2 tbsp pecans

1 tbsp maple syrup 

1 tsp Ceylon cinnamon

2 tbsp oat flour (blended oats) 

2 tbsp cocoa powder

1/4 cup chocolate protein powder (discount code: EVANNRYAN)

1/2 tsp baking soda

1/8 tsp salt

2 tbsp plain vegan yogurt

2-4 tbsp almond milk 

 

Recipe:

Preheat the oven to 350 F and line a small baking tray with parchment paper. Set aside.

To a small sauce pan add: pecans, maple syrup, and cinnamon.

Bring heat to medium low and cook, stirring constantly until pecans are caramelized, 1-2 minutes. Set pecans aside and immediately rinse pan so the sugar doesn't stick.

To a mixing bowl add: oat flour, cocoa powder, chocolate protein powder, baking soda, and salt. Whisk to combine.

Add in yogurt and 2 tbsp almond milk. 

Mix well forming a dough. 

If needed add 1-2 tbsp more almond milk until you have a sticky cookie dough texture.

Roll into one large cookie and flatten onto the prepared baking tray.

Chop the caramelized pecans and add to the top of the cookie.

Bake for 10 minutes or until lightly browning on the bottom.

Allow to cool.

If desired drizzle in melted chocolate.

Enjoy! 

 

 

Looking for more easy, plant-based recipes with macros? Make sure you check out the High Protein Vegan Ebook Collection for simple meal prep friendly recipes with nutrition breakdowns.

High protein Carrot Cake Cupcakes from the Low Calorie High Protein Ebook.

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

Some links provided are affiliate links and I do make a small commission when they are used.

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