- 2 scoops (3/4 cup) plant protein powder (I used MRM Veggie Vanilla)
- ¼ cup almond meal (or flour)
- 2 TBS cacao powder (or unsweetened cocoa)
- ½ cup natural nut or seed butter, no oil/sugar added (I used cashew)
- 3 TBS brown rice syrup (or honey if not strictly vegan)
- 1 TBS extra virgin coconut oil, melted
- 3 TBS unsweetened non-dairy milk*
- 1/3 cup dried cherries, roughly chopped
- chocolate topping:
- 2 TBS dairy-free mini chocolate chips
- 1/2 tsp extra virgin coconut oil
- In a large bowl, combine protein powder, almond meal, and cacao powder. Stir until well mixed and set aside.
- Add in nut or seed butter, brown rice syrup, and melted coconut oil. Stir gently until well combined.
- Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture. Dough should be moist, but slightly crumbly. Stir in dried cherries, or use hands if necessary to make sure everything is well mixed at the end.
- Divide dough into 8 even pieces, about golf ball size, rolling into circle and shaping into flat cookie shape. Place on lined baking sheet, set aside.
- In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted. Use spoon to drizzle chocolate topping over cookies. Place baking sheet in freezer for 15 minutes, or fridge for 30 minutes and allow cookies and melted chocolate to set.
- Store cookies in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months. Enjoy!
*Make sure to add milk only 1 TBS at a time, stirring in between. All protein powders are different and will absorb liquid differently.
–This recipe is adapted from my Mint Chocolate Protein Bars, and can be easily made into bars or balls instead of cookie shape.
- Serving Size: 1/8th
- Calories: 238
- Sugar: 10
- Sodium: 63
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
- Cholesterol: 0