Vegan Chocolate Protein Cookies With Just 5 Ingredients

I honestly think these are the easiest cookies I've ever made.

Just 5 ingredients, and you've got soft, melt-in-your-mouth cookies with plenty of chocolate flavor. What's not to love?

Make a batch ahead of time and keep them in an airtight container for whenever you want something delicious with a little extra protein. And if it's vegan, all the better.

The foundation of this recipe is Myprotein's unflavored soy protein powder. Of all the powders in their lineup, it's hands-down my favorite.

You can find the powder here. For an extra 10% off, enter Haggai in the coupon field. (Full disclosure: I earn a small commission on each purchase.)

A Few Notes Before You Bake

To give these cookies a little lift instead of a dense texture, I whip aquafaba—the liquid from a can of chickpeas. I won't give you the whole aquafaba lecture. I'm pretty sure you've heard it a million times by now.

For this recipe, whip the aquafaba – a very fancy name for chickpea water—with sugar to help create a stable foam. You can keep the sugar to a minimum, but don't skip it entirely.

I used good-quality dark chocolate. I have a hunch you could replace it with the same amount of peanut butter. I haven't tried it, but I don't see why it wouldn't work.

For a lower-protein version that's much softer, replace the protein powder with twice its weight in all-purpose flour. Fair warning: those could be addictive. 🙂

Vegan Chocolate Protein Cookies: Nutrition

Each cookie, from a batch of 8, contains:

• 285 calories
• 11.5 grams protein
• 20 grams carbohydrates
• 13 grams fat

Want another protein cookie recipe? Click here.

Vegan Chocolate Protein Cookies

Prep Time 5 minutes

Cook Time 8 minutes

Yield 8 large cookies

Calories 285 kcal

Ingredients

• 1/3 cup aquafaba 80 ml (1/3 cup)
• 1 tablespoon sugar 15 g
• 100 g (3.5 oz) dark chocolate chips
• 20 g (0.7 oz) chocolate chips, for topping
• 1 teaspoon baking soda
• 50 g (1.8 oz) Myprotein unflavored vegan protein powder or another brand you prefer

Instructions

1. Preheat the oven to 180°C (350°F).

2. Pour the aquafaba into the bowl of a stand mixer and add the sugar.

3. Whip on the highest speed for 3–4 minutes, until you have an even, stable foam. Transfer to a deep bowl.

4. Melt the chocolate in the microwave in 30-second bursts, or in a heatproof bowl set over a pot of simmering water.

5. If the melted chocolate is very thick rather than pourable, add 1 tablespoon of vegetable oil to thin it slightly.

6. Add 1 tablespoon of melted chocolate to the whipped aquafaba and gently fold it in with a spatula. (Folding is just very, very gentle mixing—you want to keep that air in there.)

7. Repeat with the remaining melted chocolate until the mixture looks like a light, evenly blended chocolate mousse.

8. Add the protein powder and 1 teaspoon baking soda. Mix until you have a uniform, sticky dough.

9. Line a baking sheet with parchment paper.

10. With wet hands, shape the dough into 8 balls and place them on the prepared baking sheet.

11. Flatten them slightly and top with the remaining chocolate chips.

12. Bake for about 8 minutes. For crispier cookies, leave them in the oven for another 1–2 minutes.

13. Remove from the oven and let cool completely before serving.