Chocolate Hazelnut Protein Cookies

These adorable protein cookies are soft, flavorful, and kid-friendly.

I made these cookies with plant-based protein powder for a soft cookie texture. It is a pea protein blend that is great for cookies and pie crusts, also for making fluffy protein cake!

To sweeten these Chocolate Hazelnut Bear Hug Protein Cookies, I used some date sugar and stevia powder. The cookies still aren't super-sweet, though. You can always increase those amounts, if you like!

I used an egg in this recipe to bind the dough well and keep it from crumbling apart. A flax egg should also work well, so these cookies can be made vegan, too!

Recipe

Chocolate Hazelnut Bear Hug Protein Cookies

Andréa Marchese

These chocolate hazelnut bear hug protein cookies are easy protein cookies that are as delicious as the are cute! Gluten free. Makes 14 cookies (7 servings).

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 9 minutes mins

Total Time 39 minutes mins

Servings 7 servings (2 cookies each)

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Ingredients

• ⅓ cup (75 g) hazelnut butter (made from processing hazelnut meal in a food processor)
• 1 whole large egg or flax egg
• 1 tablespoon (9 g) date sugar
• 2 mini scoops stevia powder or sweetener to taste
• ⅓ cup (37 g) chocolate plant-based protein powder pea protein blend
• 14 whole hazelnuts

Instructions

 

• Mix hazelnut butter and egg until well combined.
  ⅓ cup (75 g) hazelnut butter, 1 whole large egg
• Add date sugar and stevia. Mix well.
  1 tablespoon (9 g) date sugar, 2 mini scoops stevia powder
• Add protein powder. Mix to combine. You may need to use your hands to get the ingredients combined well.
  ⅓ cup (37 g) chocolate plant-based protein powder
• Roll or press the cookie dough (about ¼ inch thick) onto a piece of parchment paper.
• Set the dough in the freezer for about 5 minutes to chill.
• Remove the dough from the freezer, and preheat oven to 325F (163C).
• Line a baking sheet with parchment paper.
• Using your bear cookie cutter, press and cut one bear. Before you place it on the cookie sheet, place a hazelnut in the center of the cookie, and wrap the arms around the nut. Then place on cookie sheet.
  14 whole hazelnuts
• Once all cookies are cut, use a toothpick to make eyes and a nose for each bear.
• Bake for 8-10 minutes, until cooked and firm.
• Let cool, and enjoy! These should stay well at a cool room temperature, or in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would recommend would be rice protein or another pea protein (or pea blend). See my Recipe Basics video for examples of what goes wrong when you use the wrong kind of protein powder.

To make hazelnut butter, process a bag of hazelnut flour in your food processor. It will approximately half in volume (2 cups hazelnut meal makes 1 cup hazelnut butter).

Nutrition

Serving: 2cookies | Calories: 123kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Fiber: 2g | Sugar: 1g