Written By Diya Eggleston

BREAKFASTS— DECEMBER 29, 2024

giant high protein cookie no protein powder

Giant High Protein Chickpea, Chocolate Chunk & Walnut Cookie

PREP TIME: 2O MIN | COOK TIME: 13 MIN | TOTAL TIME: 30 MINS

Look no further for the perfect high protein cookie with no protein powder whatsoever! It’s nutrient-dense, perfectly chewy, supremely moist and super-sized plus the chopped chocolate and walnuts are just dreamy.

 



I pretty much always have a freezer stash of cookie dough ready to pop a cookie or two in the oven whenever the mood strikes. My absolute favourite cookie is a walnut, halva and chocolate chunk confection that takes hours to make and is such a labor of love. So I thought to myself, Oh ok…so how can I get my cookie fix, more quickly, but also made with ingredients I could feel good about? And that’s how the idea for this cookie was born.

My first few experiments were total fails. I made this cookie 14 times before I cracked it, and I am HOOKED. It’s like a symphony in my mouth: the chewy texture, the melty chocolate pools, the crunch of the walnuts. OOF.

Now, I know you’re thinking why on earth would I want to eat a cookie made of chickpeas? Firstly, I promise, you cannot taste the chickpeas, if you gave it someone and didn’t tell them it was made of chickpeas, they wouldn’t know.

As for why you should choose a cookie made from chickpeas and not just a regular cookie? Look, there’s nothing wrong with eating whatever cookie you fancy. A healthy lifestyle and mindset means including all foods in your diet and doesn’t label foods good or bad. But I think it’s great to have an option that isn’t just empty calories and actually has a lot of nutritional value. And if it tastes just as good then it’s a major win in my opinion!

I must’ve eaten dozens of these cookies at this point, they’re that good.

This recipe combines chocolate and walnut flavors into a soft and moist cookie that is almost too good. And it’s got 20 grams of protein in it. 20 GRAMS OF PROTEIN!! And with no protein powder at all. Ha!

Anywho. I’m super into this Giant High Protein Cookie. And if you’re a chewy cookie fan, I feel like you will be too.

Sidenote: if you’re into crispy or crunchy cookies this is probably not your kinda cookie.



Why you’ll love this recipe

  • Whole, natural ingredients only

  • Vegan, gluten free, egg free and dairy free

  • Refined Sugar-Free: Sweetened naturally with coconut sugar

  • Easy to make in under 30 minutes

  • Soft & chewy

  • 20 grams of protein per cookie


Substitutions & Storage


Q: Can I make this recipe nut-free?

Yes! Swap peanut butter for sunflower seed butter, and replace walnuts with pumpkin seeds or skip them altogether for a nut-free version.


Q: How should I store the cookie?

This cookie is best enjoyed fresh, but you can store it in a container for up to 3 days. I find it maintains it’s texture better if you leave the container slightly open, not airtight.


Q: Can I use a different sweetener?

If you don’t have coconut sugar, date sugar works as another natural substitute.


Q: Will this work if I want to make smaller cookies?

Yes! Absolutely, you could do 4 or 2 cookies, honestly you can make them whatever size you want!

Giant High Protein Chickpea Chocolate Chunk & Walnut Cookie

Giant High Protein Chickpea Chocolate Chunk & Walnut Cookie

Yield: 1
Author:
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
This giant cookie has 20g of protein and is soft and chewy, completely vegan, gluten free and so easy to make.

Ingredients

  • 70g chickpeas, rinsed and drained
  • 23g peanut butter
  • 15g oat flour (I just blended rolled oats in the blender to make flour)
  • 9g coconut sugar
  • 14g maple syrup
  • 1/3 tsp vanilla extract
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • Mix ins
  • 20g 70% dark chocolate, roughly chopped
  • 10g walnuts (about 4 nuts), roughly chopped

Instructions

  1. Preheat oven to 350F/175 C
  2. Place ingredients in a food processor or high speed blender and blend until smooth and there are no chickpea bits. It will look a little sticky
  3. Scoop dough into a bowl and fold in your mix-ins by hand (feel free to try different mix ins!)
  4. Shape your cookie directly onto a lined baking tray. Stick a few more bits of chocolate on top of your cookie.
  5. Bake for 11-13 minutes. The edges will get very slightly golden. It will look a bit soft - don’t worry it continues to bake while it cools.
  6. Let it completely cool before eating (if you can resist!)

Nutrition Facts

Calories

569

Fat

30 g

Sat. Fat

8 g

Carbs

62 g

Fiber

14 g

Net carbs

52 g

Sugar

25 g

Protein

20 g

Cholesterol

0 mg

Leave a comment and rate this recipe!

Diya Eggleston