If you’ve been looking for the best VEGAN chocolate chip cookie recipe, your search is over! And the best news? A batch of these cookies contains 17g of protein! This recipe includes the amazing Hush & Hush Plant Your Day protein powder. Made from organic pumpkin and pea protein with prebiotics and probiotics, this powder has a delicious chocolate flavor that really boosts these yummy cookies!
Try out the recipe, and be sure to snap a pic and tag @purevive19 and @hush_and_hush! If you need a restock on Plant Your Day, stop by our Newport location to pick up this and other great supplements from Hush & Hush.
WHAT YOU NEED
2 scoops of PlantYourDay protein powder
1/2 cup (100g) dark brown sugar, packed
1/2 cup (100g) granulated sugar
1/2 cup (105g) vegan butter, melted
1 tbsp molasses
1/4 cup (60g) natural almond butter (made with just almonds)
1/4 cup (60ml) water
2 tsp vanilla extract
1 3/4 cup (225g) all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
3/4 cup (120g) vegan semisweet chocolate chips
3/4 cup (120g) vegan dark chocolate chips
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and PlantYourDay. Set aside.
In a large mixing bowl, whisk together the dark brown sugar, sugar, melted butter, molasses, and almond butter. Whisk vigorously for 1-2 minutes or until the mixture begins to thicken and clump together.
Whisk in the water and vanilla.
Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is completely mixed in, pour in the chocolate chips and fold to fully combine.
Place the bowl uncovered in the refrigerator and chill for 30 minutes.
After 20 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
When the 30 minutes are up, scoop the dough out onto your baking sheet using a large 2 oz scoop, or whatever size you’d like. Bake 4-6 cookies at a time.
Bake for 11-14 minutes or until the edges are a very light golden brown and the centers still look a bit underdone. Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack.