Giant Triple Chocolate Protein Cookie
March 17, 2019
Chocolate is the ultimate mood booster! It’s the one thing I can always depend on to turn my day around. But sometimes on days when absolutely nothing seems to go right, I tend to lean on chocolate slightly too much and overindulge. On those days when I am super stressed and it’s all too easy for me to keep reaching for more chocolate, I curb my craving and get my chocolate fix with this extremely satisfying giant triple chocolate protein cookie.
The first thing I love about this cookie is that it is giant! How can you go wrong with a recipe that has “giant” and “chocolate” in the name? Secondly, I love that it is single serving. Yes, that’s right—it’s giant and it is single serving! So when I bake this protein cookie, I get to indulge in the entire thing myself.
Want to know what makes it even better? You’re probably thinking, “How could this get any better than it already is?” Well, let me tell you, it can! This recipe is gluten-free, contains only naturally occurring sugar and has 25 grams of protein, which means you can eat this entire cookie yourself, 100% guilt-free!
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This recipe calls for sunflower seed butter, but that can be easily swapped for almond, peanut, cashew or any other kind of nut or seed butter you happen to have on hand. The measurement will remain the same. The recipe also calls for unsweetened applesauce, but you can easily use pumpkin puree interchangeably. And if you want your cookie to be grain-free, you can substitute the oat flour with extra flaxseed meal—just add a total of 2½ tablespoons of flaxseed meal to the mix.
I also use cacao powder versus cocoa powder for this recipe. I personally prefer cacao powder, as it is much less processed and provides greater health benefits than cocoa powder. It’s extremely high in iron, magnesium, potassium and antioxidants. Plus, it’s a natural metabolism and mood booster! You can shop my favorite cacao powder here.
To make this more of a superfood cookie, you could sub chocolate chips with cacao nibs. Cacao nibs are just like chocolate chips but they are chocolate in its raw form and do not contain any extra ingredients. They are also an excellent source of fat and a great way to get your chocolate fix without raising your blood sugar. You can shop my favorite cacao nibs here.
Be sure to check out the video below to see this recipe come to life!
1 scoop chocolate AfterBurn
2 tbsp. oat flour
1 tbsp. cacao powder
½ tbsp. flaxseed meal
¼ tsp. baking soda
⅛ tsp. salt
3 tbsp. unsweetened applesauce
2 tbsp. plant-based milk
1 tbsp. sunflower seed butter
Stevia to taste
½ tsp. vanilla extract
1 tbsp. 100% unsweetened dark chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl, combine Afterburn, oat flour, cacao powder, flaxseed meal, baking soda and salt. Stir until evenly combined. In a separate bowl, combine applesauce, plant-based milk, sunflower seed butter, stevia and vanilla extract. Stir until completely mixed.
Add wet ingredients to dry ingredients and stir until a dough-like consistency is formed. Add more milk if needed. Fold in chocolate chips.
Using your hands, form a ball with the dough and place on the baking sheet. Press ball into a cookie shape, about ½ inch thick. Bake for 12 to 15 minutes, more or less depending on how soft or crunchy you prefer your cookie.
Allow to cool for 5 minutes before removing from baking sheet. Enjoy the entire cookie, guilt-free!