Protein Cookies Without Protein Powder Recipe

Introduction

These protein-packed cookies are made without any protein powder, using wholesome ingredients like chickpeas, dates, and peanut butter. They offer a fudgy texture with a delightful hint of pumpkin seeds and dairy-free chocolate chips, perfect for a healthy snack or a quick energy boost.

Ingredients

• 1/2 cup Medjool Dates (80g, about 6 dates, pitted)
• 1/3 cup Soy Milk (lukewarm)
• 1 can Canned Chickpeas (15 oz / 425g, drained, about 1 1/4 cups cooked)
• 3/4 cup Unsalted Peanut Butter
• 1/2 cup Old-Fashioned Rolled Oats
• 1/2 cup Pumpkin Seeds
• 2 teaspoons Vanilla Extract
• 1 teaspoon Baking Powder
• 2 tablespoons Maple Syrup
• 1/3 cup Dairy-Free Dark Chocolate Chips

Instructions

1. Step 1: In a glass bowl, place the pitted dates and cover them with warm soy milk. Cover the bowl with a plate to prevent evaporation and let the dates soak for 10 minutes until softened.
2. Step 2: Once the dates are soft, chill the bowl in the fridge to cool the milk and prevent melting the chocolate chips later.
3. Step 3: Open and rinse the canned chickpeas under running water using a sieve. Drain well and set aside.
4. Step 4: Preheat your oven to 350°F (180°C). Line a large cookie tray with parchment paper and lightly oil it with coconut oil.
5. Step 5: In a food processor, combine the drained chickpeas, soaked dates with milk, peanut butter, oats, pumpkin seeds, vanilla extract, baking powder, and maple syrup.
6. Step 6: Blend on high for about 30 seconds, stop and scrape down the sides, then repeat until the batter is mostly smooth with minimal chickpea lumps. This should take less than 2 minutes total.
7. Step 7: Remove the blade and fold in the dairy-free dark chocolate chips using a spatula.
8. Step 8: Spray a cookie scoop with cooking oil, scoop the sticky dough, and place it onto the prepared baking sheet. Leave about half an inch between each cookie; they won’t expand during baking. You should get about 11 cookies.
9. Step 9: Slightly wet your hand and gently press dough balls flat to form cookie shapes.
10. Step 10: Bake for 18-22 minutes until the tops are golden brown and crusty. The cookies will remain soft and fudgy.
11. Step 11: Allow the cookies to cool on the tray for 10 minutes, then transfer them to a cooling rack.
12. Step 12: Let the cookies reach room temperature for about one hour before enjoying.

Tips & Variations

• Use almond or oat milk as a soy milk substitute for a different flavor.
• Replace pumpkin seeds with chopped walnuts or almonds for extra crunch.
• For a sweeter cookie, add a tablespoon more maple syrup or a handful of raisins.
• Make sure to chill the soaked dates and milk to keep the chocolate chips from melting in the dough.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm cookies later, reheat briefly in a microwave or oven. These cookies also freeze well; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than chickpeas?

Canned white beans or cannellini beans can be used as substitutes, but chickpeas provide the best texture and flavor for these cookies.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free rolled oats. Otherwise, most rolled oats are processed in facilities that handle gluten.

Protein Cookies Without Protein Powder Recipe

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★★★★★

4.7 from 503 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 11 cookies 1x
• Diet: Vegan

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Description

Delicious and healthy protein cookies made without protein powder, using natural ingredients like chickpeas, dates, and peanut butter. These fudgy, soft cookies are perfect for a nutritious snack, packed with plant-based protein and fiber, sweetened naturally with dates and maple syrup, and enhanced with dark chocolate chips for a decadent touch.

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Ingredients

Scale 1x2x3x

Soaking Ingredients

• 1/2 cup Medjool Dates (80g, about 6 dates, pitted)
• 1/3 cup Soy Milk (lukewarm)

Main Ingredients

• 1 can Canned Chickpeas (15 ounces / 425g can, drained, approx. 1 1/4 cups cooked chickpeas)
• 3/4 cup Peanut Butter (Unsalted)
• 1/2 cup Old-Fashioned Rolled Oats
• 1/2 cup Pumpkin Seeds
• 2 teaspoons Vanilla Extract
• 1 teaspoon Baking Powder
• 2 tablespoons Maple Syrup
• 1/3 cup Dairy-Free Dark Chocolate Chips

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Instructions

1. Soften Dates: In a glass bowl, place the pitted Medjool dates and cover them with warmed soy milk (heated about 30 seconds in microwave). Cover the bowl with a plate to avoid evaporation and let the dates soak for 10 minutes to soften.
2. Cool Date Mixture: Once softened, chill the date and soy milk mixture in the refrigerator to cool it down and prevent melting the chocolate chips later.
3. Prepare Chickpeas: Open the can of chickpeas, rinse under tap water in a sieve, and drain thoroughly. Set aside.
4. Preheat Oven: Preheat your oven to 350°F (180°C). Line a large cookie tray with parchment paper and lightly grease it with coconut oil.
5. Blend Ingredients: Add the drained chickpeas, cooled soaked dates and milk, peanut butter, rolled oats, pumpkin seeds, vanilla extract, baking powder, and maple syrup into a food processor.
6. Process Dough: Blend on high speed for about 30 seconds, stop and scrape down the sides, then continue blending in intervals until the dough is smooth with minimal chickpea lumps, approximately 2 minutes total.
7. Add Chocolate Chips: Remove the blade and fold the dairy-free dark chocolate chips into the dough using a spatula.
8. Form Cookies: Spray a cookie scoop with cooking oil, scoop sticky dough, and place onto the prepared baking sheet with about half an inch spacing between each cookie; press them flat slightly with a wet hand. You should get around 11 cookies.
9. Bake: Bake the cookies for 18-22 minutes until the tops are golden brown and crusty, noting that the cookies remain soft and fudgy inside.
10. Cool Cookies: Let cookies cool on the baking tray for 10 minutes, then transfer them carefully to a wire rack using a spatula to cool further.
11. Serve: Allow the cookies to reach room temperature for about an hour before serving to enjoy their best texture and flavor.

Notes

• Medjool dates provide natural sweetness and moisture, making protein powder unnecessary.
• Soaking dates in warm soy milk softens them for easier blending.
• Draining and rinsing chickpeas removes excess salt and can reduce any canned taste.
• Use unsalted peanut butter to control sodium levels in the cookies.
• Rolled oats add texture and fiber, functioning as a binder.
• Pumpkin seeds contribute crunch and extra protein and healthy fats.
• Maple syrup enhances sweetness naturally.
• Use dairy-free dark chocolate chips to keep the cookies vegan and lactose-free if desired.
• Cookies won’t spread much during baking so shape them with space between.
• Cooling before serving improves texture and prevents crumble.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: protein cookies, vegan cookies, chickpea cookies, healthy cookies, no protein powder, peanut butter cookies, dairy-free, gluten-free option, plant-based protein snack