Triple Chocolate Pistachio Protein Cookie Recipe by My Darling Vegan

December 13, 2017

Today we’re sharing My Darling Vegan’s Triple Chocolate Pistachio Protein Cookies, a rich and brownie-like cookie exploding with chocolate chips and pistachios in every bite plus a kick of protein to fuel and energize you during this busy time of year. 

Triple Chocolate Pistachio Protein Cookies
Yields 15
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
155 calories
16 g
2 g
8 g
5 g
5 g
41 g
99 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
41g
Yields
15
Amount Per Serving
Calories 155
Calories from Fat 70
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 99mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
6%
Sugars 6g
Protein 5g
Vitamin A
5%
Vitamin C
4%
Calcium
11%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup all-purpose flour
  2. 1/2 cup Orgain Plant Based Protein Powder - Chocolate
  3. 1/4 cup cocoa powder
  4. 1 tsp baking powder
  5. 1/2 tsp salt
  6. 1/2 cup apple sauce
  7. 1/4 cup coconut oil, melted
  8. 1/4 cup maple syrup
  9. 2 tsp vanilla extract
  10. 1/2 cup vegan chocolate chips
  11. 1/2 cup shelled pistachios
Instructions
  1. Preheat the oven to 350. Line a baking sheet with parchment paper or a silicon baking mat and set aside.
  2. In a medium bowl stir together flour, protein powder, cocoa powder, baking powder, and salt.
  3. In a second bowl combine apple sauce, coconut oil, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry and stir together. The dough should be thick and a bit sticky. Fold in chocolate chips and pistachios.
  5. Chill for 20 minutes to allow dough to harden.
  6. Roll about 2 tbsp of cookie dough and place it on a baking sheet. Using the bottom of a glass or the palm of your hand, flatten cookie so that cookie is about 1/2" thick. Repeat with all the dough until dough is gone. Bake for about 10-12 minutes until slightly underdone. The cookies will continue to harden as they cool but this allows them to have a fudge-y center.
  7. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in air tight container for up to 5 days.
beta
calories
155
fat
8g
protein
5g
carbs
16g
more
Orgain Clean Nutrition Blog http://blog.orgain.com/

1 Comment

  • Nancy Strange
    December 18, 2017 6:39 pm

    For all of these recipes I am not seeing a nutritional analysis. Are they available?

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