Prot: 9g, Carbs: 9g, Fat: 11g, Cal: 168
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!
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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- Serving size: ⅙ recipe
- Calories: 168
- Fat: 11g
- Carbohydrates: 9g
- Sugar: 1g
- Fiber: 1g
- Protein: 9g
- ½ cup cashew butter (120g)
- ⅓ cup unsweetened almond milk (80ml) or more, if necessary
- ½ cup Plnt chocolate protein powder (pea protein blend) (56g)
- 1 tablespoon black cocoa powder (5g)
- 2 scoops Plnt stevia
- Preheat oven to 325F (163C).
- Mix cashew butter and ⅓ cup almond milk until smooth.
- 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.
- Press or roll onto a sheet of parchment.
- Use a cookie cutter to shape cookies, and place on parchment-lined baking sheet.
- Bake for about 12 minutes, or until firm.
- Let cool, and enjoy! Store in the refrigerator.
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