There's nothing better than the smell of fresh baked cookies, am I right?!
These cookies are insanely delicious. They're simple to make and will have your kitchen smelling incredible. Forget about burning scented candles, just bake these cookies! What I love about this recipe is that it can be made with the addition of protein powder for added nutrients, and this makes it a health food...right? Just kidding, everything in moderation my friends! Both options for the classic cookie and protein cookie are included in the recipe below.
Garden of Life Canada completely spoiled me for "Love Month" this past February with a box of goodies, including their Virgin Coconut Oil and Cacao Kiss Raw Protein Powder, along with Green & Black's Organic Dark Chocolate with 85% Cocoa and Rhythm Superfoods Sea Salt Beet Chips. My not-so-secret admirers also included a fun challenge - create a recipe incorporating all of the contents in the box! So, I got to work in my kitchen and created these delicious protein chocolate chunk cookies that I'm serving up as a healthy (balanced) snack along with yummy beet chips!
For the option of making these cookies with protein powder, I used Cacao Kiss Raw Protein Powder from Garden of Life. With this powder you'll get approximately 0.75g protein per cookie in a batch of 2 dozen! I like that this protein powder is certified organic, vegan, raw, gluten-free, and made without synthetic flavours or nutrients. It contains an organic, wholesome RAW sprout blend with brown rice, golden chlorella, Swiss brown mushroom, amaranth, quinoa, millet, buckwheat, garbanzo, lentil, adzuki, flax, sunflower, pumpkin, chia and sesame seeds. It's also an excellent source of complete protein, in fact one full serving has 18 grams of protein. It also has a naturally balanced amino acid profile, plus it contains 1 billion CFU Live probiotics per serving.
coconut oil as a dairy alternative
Cold pressed and unrefined, organic coconut oil is used in this recipe as a cruelty-free alternative to butter. In its most natural and unrefined form, coconut oil is healing, boosts immunity and is one of the few oils that is safe to cook with at high temperatures. Virgin Coconut Oil is one of the most versatile edible oils in the world. It contains 10.9g of medium-chain fatty acids per 15g serving. It is made by shredding coconut meat and cold-pressing it to create coconut milk, which is then filtered and separated to extract high quality oil. What I like about the Garden of Life Virgin Coconut Oil is that it's certified organic, raw and unrefined - which means that it's not hydrogenated, bleached, refined or deodorized. These are all qualities that I look for when I purchase coconut oil.
A Note on making this Gluten Free
I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.
Chocolate Chunk Cookies (with protein + gluten-free options)
1 tbsp ground flax seed
3 tbsp filtered water
1/3 cup organic unrefined, virgin coconut oil, melted
1/2 cup brown sugar or coconut sugar
1/2 tsp vanilla extract
1/2 cup gluten free flour (or regular works too!)
1/4 cup protein powder (26g) *or use additional 1/4 cup flour*
1/4 tsp baking soda
1/8 tsp pink Himalayan salt
1/2 cup chocolate chunks or chips
(use organic ingredients)
Yield: 2 dozen.
1. In a large mixing bowl, combine ground flax seed and water. Set aside for 10 minutes, until it reaches a thickened consistency.
3. Meanwhile, depending on the temperature of your kitchen you may need to soften/melt the coconut oil. If your coconut oil is solid you can simply warm the oil in a small pan on the stovetop.
4. Add the oil, sugar and vanilla to the flax seed mixture and blend using an electric handheld mixer or whisk, until smooth.
5. To a separate medium size bowl, sift together flour, protein powder (if using), baking soda and salt. I usually use a whisk to quickly mix everything together - it's basically the same result as sifting, just make sure you break down any clumps.
6. Stir dry sifted ingredients into the large bowl of wet ingredients to form a batter. Stir in chocolate chunks/chips.
7. Drop batter from a teaspoon onto the cookie sheets, about 2" apart. Bake for 8 to 10 minutes. Cool slightly before removing from the pan. The cookies should be golden on the bottoms and will harden up as they cool.
This is not a sponsored post. The products from Garden of Life, If You Care, Green & Black's and Rhythm Superfoods were kindly gifted for recipe development. These are unpaid endorsements. I only share products that I personally use and that are made with the highest integrity. The Amazon links provided are affiliate links, which means that if you visit Amazon through these links and purchase product, I’ll get a commission. Don’t worry – the price doesn't change if you use my link, it's just a great way to help support the free content that I share!
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