Posted in Recipes on 07.02.2019
Hazelnutter Protein Cookies
prep: 15 mins / cook: 15 mins / inactive: 30 mins / total: 60 mins / quantity: 13 sandwiched cookies Print recipe?
Even if you don’t know know what a food macro is, I promise you, you’ll love the taste of these chocolate protein cookies!
Protein cookies are exactly that. Cookies made from ingredients that are high in protein. If you are one or with a person that regularly goes to the gym, the subject of protein (and macros) will eventually come up. Phil’s been taking his health and fitness quite seriously of late – even doing all his own meal prep!
Calculating your macros can be a tricky thing. Add into the mix no meat or eggs and largely no dairy it becomes even more complicated. Phil has struggled with the lack of dairy since trying Veganuary. But he’s come on in leaps and bounds in terms of his ‘diet’. This was the man who literally only ate toad in the hole and chips. Unless it was a bacon sandwich. Now he’s a veg munching, food prepping, granola making, almost vegan!
One of the things he’s struggled most with is milk in his tea. He doesn’t like the taste of almond milk in tea and coconut milk doesn’t have enough taste for him. He’s settled on Oatly’s Oat Drink Semi-Skimmed for now. Personally I find it too creamy (makes THE BEST porridge though!) but I’m happy with Koko Dairy Free.
The other thing is he absolutely loves is Grenade protein powder, shakes and protein bars. Apparently the fitness world is in agreement that Grenade protein bars are THE best protein bars out there.
In all honesty, the smell of these protein cookies baking almost made me rethink being vegan. It was THE most amazing milk chocolate smell.
For these protein cookies I’ve used just 5 ingredients – including Grenade chocolate protein powder – and sandwiched them with Grenade Hazelnutter chocolate protein spread.
It’s a very rare occasion for me to make something that I don’t end up eating. But I have it on trusted authority from our fitness guru taste testers that these were incredibly delicious protein cookies!
If you’re looking for vegan protein cookies, something a little different from these chocolate cookies are these Oatmeal Cookies. Those I most definitely ate. Made again and ate again too 😉
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Hazelnutter Protein Cookies
prep: 15 mins / cook: 15 mins / inactive: 30 mins / total: 60 mins / quantity: 13 sandwiched cookies
- 3/4 cup (150g) dairy free spread or block margarine (see note)
- 1/2 cup (100g) Hazelnutter Protein Spread
- 1/2 cup (120g) coconut sugar
- 2 + 1/4 cups (300g) plain flour
- 2 scoops Grenade Hydra 6 Protein – Chocolate Charge
- approx 1 cup (200g) Hazelnutter Protein Spread
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line 2 large trays with baking parchment or silicon mats
- In a large bowl or the bowl of a stand mixer (see note) put your dairy free spread, protein spread and coconut sugar and beat everything together until smooth and creamy
- Gently mix in the flour and protein powder - you don't want to over-mix so just bring together till it forms a soft dough
- Tip out onto a lightly floured surface and roll out to around 1/2 cm thick. Sprinkle the top with a little flour to help you roll them out without sticking to the pin
- I used 6cm fluted cutters to cut circles from your dough. I also used a tiny heart cutter to cut shapes from the centres of half the circles but this is for aesthetics only and not necessary!
- Carefully lift your cookies onto your lined baking trays and re-roll and cut your dough trimmings until it's all used up
- Bake the cookies for 15 minutes then leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely
- Once they're cooled spread half the cookies with the protein spread then top each one with another cookie
- You can dust with a little icing sugar if you like but again it's just for aesthetics!
- Store in an airtight container
- If you're using an electric stand mixer then you can use the block margarine straight from the fridge. If you're mixing the cookies by hand you'll find it easier to use either the spread or leave the block margarine to soften at room temperature. Both the spread and the block margarine work perfectly for this recipe!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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