vegan recipe/ protein recipes/ protein cookies
Here is a vegan spin on a sweet cookie classic, made with 100% natural ingredients. These drool-worthy cookies are carefully crafted with nut butter & apple sauce to bring you a healthier version of this well-loved pantry staple. These low calorie cookies are full of gut nourishing fibre and are supercharged with over 4g of plant based protein per serve. Try serving these with your morning coffee, ice cream sangas, topped with a bit of biscoff (pictured) or just by themselves. These delicious little golden treats are made with VPA Salted Caramel Premium Plant-Based Protein Powder (Vanilla also works well).
125g almond butter
125g apple sauce
150g erythritol or sweetener of your choice
1 tsp vanilla essence
1/4 tsp salt
3 tbs aquafaba
260g wholemeal spelt flour
40g VPA Salted Caramel Premium Plant Protein Powder
10g (2 tsp) baking powder
80g dairy-free choc chip
80gbiscoff spread (optional)
Preheat oven to 180ºC (350ºF).
In a large bowl or stand mixer, cream together nut butter, apple sauce and sweetener for 2-3 minutes.
Add vanilla, salt, and aquafaba and beat for 5 minutes.
In aseperate bowl mix together the flour, plant-based protein powder and baking powder, gradually add it to the wet mix. Use low setting if using a stand mixer. When it's almost combined, add in the choc chip bits.
Using a small cookie scoop or heaped tablespoon form dough into balls and place on baking sheet. Flatten slightly using a fork.
Bake for 12-15 minutes or until slightly golden brown.
Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. If using biscoff, spread it over the cookie while it's still warm. Store in airtight container for up to five days.
Made with VPA Salted Caramel Premium Plant-Based Protein Powder (Vanilla also works well).
Calories 100, Fat 4.8 grams, Carbs 8.6 grams, Protein 4.4 grams