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Choc Chunk Protein Cookies - with a Christmas Twist!


  • 1/2 cup creamy almond butter

  • 1/3 cup coconut oil: Melted

  • 6 tbsp maple syrup

  • 1 egg: Or flax egg if vegan

  • 2 teaspoons vanilla extract

  • 1/4 cup vegan vanilla protein: I use Naked Harvest's one! Use code GENE for 15% off!

  • 1 1/2 cup almond meal

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 cups dark chocolate: Chopped into chunks

  • 3 candy canes: Chopped into small chunks

  • 1/4 cup dark choc: Melted

How to make:

  1. In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until completely mixed through, about 1 minute.

  2. Add the almond meal, protein powder, baking soda, and salt and stir until just combined. Fold in the chocolate chunks.

  3. Place the cookie dough in the fridge for at least an hour, but up to 24 hours.

  4. When you’re ready to make the cookies, preheat the oven to 180 degrees celsius and line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, scoop out rounds, dropping them two inches apart (the cookies will spread). Bake for 10 to 12 minutes depending on your oven, taking them out when the edges are golden brown and the centers have puffed up.

  5. When the cookies are baking/ cooling chop up the candy canes and melt the extra chocolate.

  6. Allow to cool before drizzling on melted chocolate and adding the candycanes.

If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!

Lots of love and happy cookie making!

Gené xx

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