This post is sponsored by Ancient Nutrition and all opinions are my own, as always.
These soft and chewy chocolate chunk protein cookies are packed with good for you ingredients but taste decadent! Plant based vanilla protein, nut butter, pure maple syrup and almond flour make these paleo and vegan cookies just as healthy as they are delicious.
Making chocolate chip cookies NEVER gets old. Even after testing 3 or 4 batches, I’m usually still ready for more.
Perhaps that’s a slight exaggeration! Usually after 3 batches of cookies I need a day to recover. Luckily, these chocolate chunk protein cookies were delicious after the first batch.
I was happy to bake a second to confirm that the recipe was on point – and also learn that they freeze really well too!
What You Need to Make Paleo Chocolate Chunk Protein Cookies
I based this recipe on my chewy paleo + vegan chocolate chip cookies. Instead of tapioca flour, I used Ancient Nutrition Plant Based Protein+ which gave the cookies extra vanilla flavor and of course a boost of protein! Here’s what you’ll need to prepare the cookies:
ground flaxseed + water (for the flaxseed egg)
- blanched almond flour
- Ancient Nutrition Protein Plant Protein+ vanilla
- baking soda
- sea salt
- coconut oil
- smooth nut butter – almond, cashew, or peanut butter – the creamier, the better
- pure maple syrup
- pure vanilla extract
- chopped dark chocolate or dark chocolate chips
How to Make Chocolate Chunk Protein Cookies
Prepare the flax egg first – mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and allow it to sit for at least 10 minutes to thicken.
Preheat your oven to 350° F and line a large baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, Ancient Nutrition Plant Protein, baking soda and salt.
In a separate large bowl, whisk together the coconut oil, nut butter and maple syrup until smooth. Whisk in the flax egg to fully combine, then stir the dry mixture into the wet. Stir in the chopped chocolate or chocolate chips.
Use a medium cookie scoop to scoop the dough onto the baking sheet 1-2” apart. The cookies will not spread much. Push down in the middle with a few extra chocolate chunks. Bake 10-11 minutes or until beginning to turn golden on the edges.
Allow to cool for 5-10 minutes on the baking sheet, then transfer to wire racks to cool completely. The cookies will become chewier and less soft and crumbly as they cool, they are at their best once fully cooled!
Store in a sealed container in the refrigerator for up to one week or freeze them to keep longer. They’re delicious right out of the refrigerator!
About Ancient Nutrition Plant Protein+
This plant based, grain free and paleo friendly protein is perfect to add to smoothies as well as baking recipes like these cookies! The flavor is delicious and it has a creamy texture when added to drinks, smoothies, and other favorite recipes. The Ancient Nutrition plant protein also comes in two additional flavors – Berry and Chocolate.
With seven organic seeds like pumpkin, flax, chia, hemp, sunflower, sacha inchi and watermelon, this protein base is anything but ordinary. This blend is invigorated by organic botanicals, energizing adaptogens and just the right amount of MCTs.
- Creamy Vanilla flavor
- 15g protein, 4g carbs, 0g sugar
- Made with 7 superseeds, plus ancient botanicals
- Non-GMO, Paleo-Friendly
- Add one scoop to your pre or post-workout smoothie
- Add to your favorite recipes. Cookies, muffins, breads, smothies.
- Add one scoop to 8 ounces of water or your favorite hot or cold recipe
Okay, are we ready to bake these healthy and delicious protein-packed chocolate chunk cookies?! I hope they become a new favorite for you – let’s preheat the oven and go!
Chocolate Chunk Protein Cookies {Paleo, Vegan}
Chocolate Chunk Protein Cookies {Paleo, Vegan}
Ingredients
- 1 flax egg = 1 Tbsp ground flaxseed + 3 Tbsp water allowed to sit 10 minutes
- 1 cup blanched almond flour
- 1/3 cup Ancient Nutrition Protein Plant Protein+ vanilla
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil melted
- 1/4 cup smooth nut butter - almond cashew, or peanut butter - the creamier, the better
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup chopped dark chocolate or dark chocolate chips
Instructions
- Prepare the flax egg as described above. Preheat your oven to 350° F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, protein, baking soda and salt. In a separate large bowl, whisk together the coconut oil, nut butter and maple syrup until smooth. Whisk in the flax egg to fully combine, then stir the dry mixture into the wet. Stir in the chopped chocolate or chocolate chips.
- Use a medium cookie scoop to scoop the dough onto the baking sheet 1-2” apart. The cookies will not spread much. Push down in the middle with a few extra chocolate chunks. Bake 10-11 minutes or until beginning to turn golden on the edges.
- Allow to cool for 5-10 minutes on the baking sheet, then transfer to wire racks to cool completely. The cookies will become chewier and less soft and crumbly as they cool. Store in a sealed container in the refrigerator for up to one week or freeze to keep longer. Enjoy!
Nutrition
Want More Paleo + Vegan Dessert Recipes? Try One of These!
Edible Chocolate Chip Cookie Dough
Triple Chocolate Edible Brownie Batter
Triple Chocolate Fudge Brownies
Vanilla Cheesecake with Chocolate Chip Cookie Crust
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Could you use any paleo approved vanilla protein powder?
I tried these with Isopure vanilla protein and my family LOVED them!
Holy protein Wow!! Yum!! Another family favorite from you! Thank you!!
I made it exactly as recipe stated- except used another brand vegan vanilla protein powder.
Can I swap the almond flour? I have a tree but allergy (but not a peanut allergy)!
Made it as described. And def better cooled and froze so I wouldn’t eat them all. Then ate then all!claee
I made the half of recipe… just in case didn’t like it bc haven’t had good experience with these “healthy cookies” but omgosh! These cookies are SOO good and easy, just switched the syrup for honey and a little bit of coconut sugar, to die for!!!