Prot: 9g, Carbs: 9g, Fat: 11g, Cal: 168

vitamin-shoppe-chocolate-heart-protein-cookies-gluten-free

It has been getting quite cold in New York City, and I will take any opportunity to escape. Today I hopped a flight to Miami, but before I left I absolutely had to make a new recipe! I wanted something quick and easy for an in-flight snack, and something easy for you to make for Valentine’s Day. Chocolate Heart Protein Cookies!

chocolate-heart-protein-cookies-protein-cakery-glutenfree

These cookies are similar to other vegan ones I’ve made, with a base of nut butter and plant-based protein powder. You can easily switch out flavors here to your favorite combination, too. I used cashew butter and chocolate Plnt protein powder from the Vitamin Shoppe. The Plnt powders have a very fine texture, and I love how they bake!

I also added some Plnt stevia to sweeten them up a bit. Without a sticky ingredient like whey or agave, and without a binding ingredient like an egg, these cookies are a bit fragile. If you don’t need them to be vegan, you might want to sub out some of the water for an egg or a couple of egg whites. A flax egg might help, too. But these Chocolate Heart Protein Cookies took the flight with me and held up pretty well, anyway. Besides, I don’t mind them being delicate. Hearts are supposed to be delicate, aren’t they?

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Chocolate Heart Protein Cookies
 
Author: 
Nutrition Information
  • Serving size: ⅙ recipe
  • Calories: 168
  • Fat: 11g
  • Carbohydrates: 9g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 9g
Prep time: 
Cook time: 
Total time: 
Makes about 18 cookies (6 servings).
Ingredients
Instructions
  1. Preheat oven to 325F (163C).
  2. Mix cashew butter and ⅓ cup almond milk until smooth.
  3. Add protein powder, cocoa, and stevia. Mix well, using your hands, if necessary. If the mix is too crumbly, add more almond milk by the teaspoon.
  4. Press or roll onto a sheet of parchment.
  5. Use a cookie cutter to shape cookies, and place on parchment-lined baking sheet.
  6. Bake for about 12 minutes, or until firm.
  7. Let cool, and enjoy! Store in the refrigerator.
Notes
A note about substitutions: because each type of protein powder bakes differently, I would only recommend substituting rice protein (or a pea/rice blend).