Before I left for Vermont on Wednesday for a cycling race, I made an extra recipe to post while I am gone. I made these double chocolate fudgy protein cookies for a couple reasons. The first is that I don’t make cookies very often. The second is that cookies are absolutely delicious and who wouldn’t want cookies?
One of the ways they are healthy is that they are made from garbanzo beans. Yes, you heard me correctly. It might seem like a terrible idea when making cookies, but trust me the cookies turned out awesome. They add a boost of protein and fiber that you wouldn’t get from using flour. And of course, there is no gluten in beans like there is in flour.
You could also use black beans in this recipe which would go along with the chocolate color better. I am not sure exactly how the taste might differ, but I am sure they would still taste great. I have made quite a few recipes such as these white chocolate protein brownies and hazelnut protein brownies which turned out great.
My favorite part about these cookies is that they are nice and moist. It can be really easy to dry out protein cookies and make them hard. By using the beans, coconut oil, and casein protein powder, they ended up with a perfect consistency. This recipe will not come out the same if whey protein is used. The taste would still be great, but the texture would be quite different!
PrintDouble Chocolate Fudge Protein Cookies
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 19 cookies 1x
Description
Moist and fudgy dark chocolate protein cookies drizzled with white chocolate. Each cookie has only 80 calories and tastes amazing!
Scale
Ingredients
- 1 can (230g) garbanzo beans, drained and rinsed*
- 2 scoops (68g) MusclePharm chocolate casein protein powder
- 1/3 cup (85g) stevia and sugar baking blend**
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 tsp. baking powder
- 2 tbsp. sugar free maple syrup
- 3 tbsp. (42g) coconut oil, melted
- 1 whole egg
- 1/3 cup (85g) vanilla Greek yogurt
- 1/3 cup (56g) white chocolate chunks
Instructions
- Preheat oven to 350F. Add all ingredients to food processor except for white chocolate chunks. Blend until smooth. May need to scrape down the sides a few times while blending to make sure all ingredients are blended.
- Spray a cookie sheet with cooking spray. Use a cookie scoop to place about 19 cookies on the tray. Flatten out with a fork or spoon to about 1/2 an inch thick.
- Bake for 10-12 minutes. Cookies will seem underdone but they will continue to cook once out of the oven. Also, once they cool they will maintain their shape and moist fudgy texture.
- Once cookies are completely cooled, top with white chocolate. Melt white chocolate in the microwave. Put in a plastic bag. Cut the end off to make a small hole and pipe the white chocolate onto the cookies. Enjoy!
Notes
* Weight of garbanzo beans is after they have ben drained and rinsed.
** If you don’t have the stevia/sugar baking blend, use 3 tbsp. sugar and 3 tbsp. granulated stevia.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 5
- Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 4