Chocolate Chip Protein Cookies

Staff Writer
Chocolate Chip Protein Cookies
Tina Rupp

Nothing beats a chocolate chip cookie to satisfy a sweet tooth, make you feel like a kid again, and generally make the world a brighter, happier place. These amazing cookies do all of that and then some: high in protein and fiber, sugar-free (save for a small smattering of miniature chocolate chips), easy on the wallet, and a quick-as-a-jiffy assembly to boot. If the thought of chocolate chip cookies made from canned beans still sounds wrong to you, I promise after one or two cookies, you’ll agree that it’s completely right.

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Ready in
20 m
24
Servings
57
Calories Per Serving
Deliver Ingredients
Makes
24 cookies

Ingredients

  • One 15-ounce can unseasoned white beans, very well-rinsed and drained
  • 1/2 Cup natural, unsweetened nut or seed butter
  • 1/4 Cup plain, nondairy milk or low-fat dairy milk
  • 1/4 Cup flaxseed meal
  • 2 Teaspoons vanilla extract
  • 1 1/4 Teaspoon liquid stevia
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon baking powder
  • 1/3 Cup miniature semisweet or bittersweet chocolate chips

Directions

Line a large bakingsheet with parchment paper.

Preheat the oven to 375 degrees.

Place the beans, nut or seed butter, milk, flaxseed meal, vanilla, stevia, cinnamon, and baking powder in a food processor. Process, using on/off pulses, until the mixture is blended and completely smooth, stopping to scrape the sides and bottom of the bowl several times with a rubber spatula.

Transfer the dough to a medium bowl and stir in the chocolate chips.

Drop the dough by tablespoonfuls onto the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie with the tines of a fork that has been dipped in water.

Bake in the preheated oven for 13 to 17 minutes or until golden brown at the edges and on top. Let cool on the sheet on a wire rack for 5 minutes, then place cookies directly onto the rack to cool completely. Store in the refrigerator or freezer.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
N/A
Saturated Fat
0.7g
3.6%
Cholesterol
0.3mg
0.1%
Protein
2g
4%
Carbs
7g
2%
Vitamin A
1µg
N/A
Vitamin E
0.2mg
0.8%
Vitamin K
0.7µg
0.9%
Calcium
35mg
4%
Fiber
2g
7%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
0.8mg
4.4%
Magnesium
19mg
5%
Monounsaturated
1g
N/A
Niacin (B3)
0.2mg
0.8%
Phosphorus
53mg
8%
Polyunsaturated
0.7g
N/A
Potassium
111mg
3%
Sodium
18mg
1%
Sugars, added
1g
N/A
Zinc
0.4mg
2.4%

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