Fluffy Chocolate Chip Protein Cookies (100% Veg, No Eggs!)
Soft, chewy chocolate chip protein cookies! Try this eggless, high-protein recipe from Zestful Meals—100% vegetarian & delicious!
Equipment
- Mixing Bowls
- Whisk
- Baking tray
- Parchment paper
- Oven
Ingredients
- 1 cup oat flour (blend Quaker oats for a budget-friendly option)
- ½ cup chickpea flour (Besan, sifted)
- 1 scoop plant protein powder (vanilla flavor recommended)
- ¼ tsp baking soda
- ¼ cup honey or maple syrup (Any works well)
- ⅓ cup peanut butter (any brand)
- ¼ cup thick yogurt (Greek or coconut yogurt for vegan)
- 1 flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit for 5 min)
- ½ cup dark chocolate chips (chopped Desi dark chocolate bar for budget hack)
- Pinch of salt
Instructions
- Preheat oven to 175°C (347°F). Line a baking tray with parchment paper.
- Mix dry ingredients: Combine oat flour, chickpea flour, protein powder, baking soda, and salt in a bowl.
- Prepare wet ingredients: In another bowl, mix peanut butter, yogurt, honey/maple syrup, and flax egg. Stir until smooth.
- Combine wet and dry ingredients: Stir until the dough forms. If too thick, add a splash of milk.
- Fold in chocolate chips and mix well.
- Shape into 12 small balls, flatten slightly, and place on a baking tray.
- Bake for 10-12 minutes or until slightly golden. They’ll seem underbaked—this is normal.
- Cool for 5 minutes before eating. They firm up as they cool.
Notes
Storage Tips
Counter: Store in an airtight container for up to 2 days.
- Freezer: Freeze cookie dough balls and bake fresh (+2 min bake time).
- Revive stale cookies: Microwave for 10 seconds for a gooey texture.