REBBL Protein Chocolate Chunk Cookies
These cookies are chewy, moist, chocolately, vegan, and gluten-free. Made with almond flour, plant-based protein powder, almond butter, REBBL Cold Brew, and sweetened with maple syrup.
Ingredients
- 1 ¾ cup Almond Flour
- ¼ cup Plant-Based Protein Powder I like Sun Warrior Vanilla
- ½ cup Almond Butter
- ¼ cup REBBL Cold Brew I used Reishi Cold Brew, you can use any coffee or chocolate flavor
- 3 Tbs Coconut Oil or Unsweetened Applesauce
- 2 Tbs Maple Syrup
- 2 tsp Vanilla Extract
- 1 ½ tsp Baking Powder
- ½ cup Dark Chocolate Chunks dairy-free
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a mixing bowl, combine all the ingredients for the cookies except the chocolate chunks and mix until smooth.
- Add chocolate chunks and stir to combine.
- Using a spoon or cookie scoop, scoop the batter onto the cookie tray and form into cookies.
- Bake for 12-14 minutes.
Notes
Store in airtight container for 5 days on counter or in the fridge. You can also store them in the freezer.