Protein Double Chocolate Cookies
Ingredients
- 240 g canned kidney beans, drained
- 80 g peanut butter
- 60 ml maple syrup
- 5 g baking powder
- 30 g cocoa powder
- 5 g flaxseed powder + enough water to turn into a slurry
- 80 g chocolate chips
Toppings
- More chocolate chips (optional)
- Sea salt flakes (optional)
Preparation
Preheat your oven to 180°C. Avoid using the fan option if possible, as it may dry out the cookies too much.
In a small bowl, whisk together flaxseed powder and water (about 10ml) and set aside for 10 minutes to form a slurry.
Place drained kidney beans, peanut butter, maple syrup, baking powder, cocoa powder, and flaxseed slurry in a blender or food processor. Blend until a dough forms.
Stir in the chocolate chips but don’t blend.
Using an ice cream scoop or two spoons, portion out the batter and shape it into cookies on a baking tray lined with parchment paper.
Optionally, top the cookies with more chocolate chips and sea salt flakes.
Bake for 15 minutes. Allow the cookies to cool completely before enjoying.
Notes
If you’re using a different brand, the nutritional facts may vary slightly. Macros per cookie: Kcal 133, 14C, 6F, 7P.
