Chocolate Raspberry Protein Sugar Cookies

It's amazing how delicious vegan protein cookies can be, with no added sugar! These healthy vegan protein cookies are made with erythritol (not sugar), and they are full of chocolate raspberry flavor!

These chocolate raspberry protein cookies are made with plant-based protein powder and topped with granulated erythritol for that sugar cookie feel.

I used cashew butter because it has a more mild taste than other nut butters, and its flavor doesn't overpower the other ingredients. But this recipe will work with any nut butter. (Almond butter would be delish!)

I don't recommend other types of protein powder in this recipe because the texture wouldn't be the same (and the taste would be different).

Give these healthy protein cookies a try!

Recipe

Chocolate Raspberry Protein Sugar Cookies

Andréa Marchese

Soft protein cookies packed with chocolate raspberry flavor. Topped with granulated erythritol in place of sugar for a delicious protein "sugar" cookie!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 6 cookies

1x2x3x

Ingredients

• ⅓ cup (85 g) raw cashew butter
• ½ cup (62 g) raspberries
• 2 tablespoons (30 ml) water
• ½ cup (60 g) chocolate plant-based protein
• 1 tablespoon (6 g) cocoa powder
• ½ teaspoon (2 g) baking powder
• 1 tablespoon (12 g) granulated erythritol

Instructions

 

• Preheat oven to 325F (163C).
• Mix cashew butter, raspberries, and water until combined.
  ⅓ cup (85 g) raw cashew butter, ½ cup (62 g) raspberries, 2 tablespoons (30 ml) water
• Add protein powder, cocoa powder, and baking powder. Mix well.
  ½ cup (60 g) chocolate plant-based protein, 1 tablespoon (6 g) cocoa powder, ½ teaspoon (2 g) baking powder
• Separate into 6 pieces. Form each into a ball, and press to flatten.
• Press each cookie in erythritol crystals, and lay on parchment-lined cookie sheet.
  1 tablespoon (12 g) granulated erythritol
• Bake for 8-10 minutes, until firm.
• Let cool, and enjoy! Store extras in the refrigerator.

Notes

I used cashew butter because it has a more mild taste than other nut butters, and its flavor doesn't overpower the other ingredients. But this recipe will work with any nut butter. (Almond butter would be delish!)

I don't recommend other types of protein powder in this recipe because the texture wouldn't be the same (and the taste would be different).

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 9g | Protein: 10g | Fat: 7.5g | Fiber: 1g | Sugar: 3g