Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Orgain Plant Based Protein Powder - Chocolate
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup apple sauce
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup vegan chocolate chips
  • 1/2 cup shelled pistachios

Instructions

Yields 15

  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.

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