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Rebbl Chocolate Chunk Cookies | Living Well With Nic

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a mixing bowl, combine all the ingredients for the cookies except the chocolate chunks and mix until smooth.
  3. Add chocolate chunks and stir to combine.
  4. Using a spoon or cookie scoop, scoop the batter onto the cookie tray and form into cookies.
  5. 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.