Imagine sinking your teeth into a decadent, chocolatey treat that not only satisfies your sweet cravings but also packs a powerful protein punch – without any dairy or animal products! These Vegan Dark Chocolate Chunk Protein Cookie Cakes are about to revolutionize your dessert game, proving that healthy eating can be absolutely delicious and Instagram-worthy. Whether you're a fitness enthusiast, a plant-based foodie, or simply someone who loves mind-blowing chocolate treats, this recipe is your new obsession waiting to happen!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 12 cookie cakes
Ingredients
- 1 cup almond flour
- 1/2 cup protein powder
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners or parchment paper cups.
- In a large mixing bowl, combine almond flour, protein powder, and cocoa powder. Whisk dry ingredients thoroughly to remove any lumps and ensure even distribution.
- In a separate medium bowl, mix maple syrup, almond milk, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir until a thick, consistent cookie dough forms. The mixture should be slightly sticky but hold together when pressed.
- Gently fold dark chocolate chunks into the dough, reserving a few for topping.
- Divide the dough evenly among the 12 muffin cups, filling each about 3/4 full. Press remaining chocolate chunks on top of each cookie cake.
- Bake in the preheated oven for 12-14 minutes, or until edges are slightly firm and tops look set but still slightly soft.
- Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use high-quality protein powder for the best flavor and texture – vanilla or chocolate work great!
- Make sure your almond flour is fresh and finely ground to ensure a smooth, consistent dough.
- Don't overmix the batter; stir just until ingredients are combined to keep the texture light and tender.
- For extra richness, use dark chocolate chunks with at least 70% cocoa content.
- Allow the cookie cakes to cool completely before storing to prevent moisture buildup.
- For meal prep, these can be frozen for up to 2 months – just thaw at room temperature before enjoying.
- Experiment with different mix-ins like chopped nuts or dried fruit to customize your protein cookie cakes!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 0mg
