Vegan Chocolate Chip Cookies | #HusbandDoesStuff

Cookie dough on tray

Chocolate Chip Cookies Two Ways – Vegan and Protein Boosted


Since trying Veganuary, and amongst a bunch of other reasons that I will post about another time, my diet is now primarily plant based / vegan, which eliminates quite a few options for sweet treats! This means I had to learn how to cook and bake in a different way but also seeing if it was possible to adapt recipes to accommodate for this lifestyle. Another factor for me with my current lifestyle is what I eat, and since doing Crossfit, how much protein I get in my diet. This means anywhere I can get protein is a bonus, so why not try and boost the protein in the baking I do? This post shows an example of how those two things were achieved, with some degree of success, and continues to expand my understanding of how using protein powder can affect a bake! First the adaption of a Mary Berry recipe using a flaxseed egg replacement and non-dairy butter, and then the adaption with protein powder instead of sugar.


Vegan Chocolate Chip Cookies (adapted from a Mary Berry Recipe):

Ingredients:

  • 50g Non-Dairy Butter (I used Vitalite)
  • 40g Caster Sugar
  • 25g Light Brown Sugar
  • 1/2 FlaxSeed Egg – Made using 1/2 Tbsp of Flaxseed mill and 1 1/2 Tbsp of water
  • 75g Self Raising Flour
  • 1/2 Tsp Vanilla Extract
  • 40g Vegan Chocolate Chips – I used Dark Chocolate with Orange Flavouring, Check packaging and ingredients to make sure it is vegan.

Mixing Bowl, Cream Butter and sugar

Step 1:

Preheat Oven 190c / 170c fan. Cream together butter and sugar until blended. Having the butter softened, by taking it out of the fridge early, will make mixing the ingredients easier but I didn’t bother. In a separate bowl, make up the flax seed egg and add the vanilla extract, mix and add slowly to the mixture.


Mixing bowl, adding ingredients, flour, chocolate, flax seed, vanilla extract

Step 2:

Add the flour to the mixture bit by bit, once mixed add in the chocolate chips (or cut up chocolate to a small enough size, that’s what I did). Mix until evenly distributed throughout mixture.


Cookie dough on tray

Step 3:

Spoon the mixture onto a baking tray, I split it into 9 cookies just to allow it enough space to expand into. Place into the center of a preheated oven for about 10 minutes.


Baked cookies on plate

Step 4:

Check after 10 mins, they should be starting to turn golden brown, ovens may vary so decide for yourself if you think they’re done. Once done, take out the oven, leave to cool on the tray for five minutes before moving to a cooling rack to cool. Once cool, place on a plate and try not to eat too many at once!


Vegan Protein Chocolate Chip Cookies (Adapted from a Mary Berry Recipe)

Ingredients:

  • 50g Vegan Protein Powder – I used vegan Bulk Powder Peanut Butter Flavour
  • 50g Non-Dairy Butter – I used Vitalite
  • 40g Brown Sugar
  • 1/2 Flax Seed Egg – 1/2 Tbsp Flaxseed meal mixed with 1 1/2 Tbsp Water
  • 1/2 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 40g Chocolate Chips – I used Dark Chocolate with Orange Flavouring, Check packaging and ingredients to make sure it is vegan.

Mixing bowl, creaming butter and sugar

Step 1:

Preheat Oven 190c / 170c fan. Cream together butter and sugar until blended. Having the butter softened, by taking it out of the fridge early, will make mixing the ingredients easier but isn’t essential. In a separate bowl, make up the flax seed egg and add the vanilla extract, mix and add slowly to the mixture.


Adding ingredients, protein powder, baking powder, flaxseed, chocolate, baking powder

Step 2:

Add the baking powder and protein powder in slowly until fully combined into the mixture. Depending on the powder used, water will need to be added to create the consistency needed. I added 3 tbsp of water to create a wetter mixture, but you want a mixture which holds together well with a bit of moisture to it. Add in the chocolate chips, or cut up chocolate into chip sized pieces.


Cookie dough on tray

Step 3:

Spoon the mixture onto a baking tray, I split it into 9 cookies just to allow them enough space to expand. Mine were still fairly dry so I could push them into place a bit easier. Place into the center of a preheated oven for about 10 minutes.


Baked cookies on plate

Step 4:

Check cookies after 10 minutes, I kept them in the oven for about another 3 minutes, they should be golden brown when you take them out. Leave to rest on the tray for a few minutes before moving to a cooling rack. Once cooled, place onto a plate and enjoy the protein boosted goodness!


So the outcome. The normal cookies came out well, possibly needed a couple more minutes in the oven for extra crunch, but taste good and held together well even with the adaptations. The protein cookies need further work. My mixture wasn’t moist enough to allow the cookies to spread and bake, and they came out a touch soft. I used baking powder to counteract the lack of self raising flour, and only brown sugar to create a better depth of flavour. They tasted good and the peanut butter flavour worked well with the cookie and chocolate flavours. For reference, when I say protein boosted, the vegan adaptation were 114 calories with 1.8g Protein per cookie while the protein boosted were 97 calories with 4.2g Protein per a cookie. By no means a huge difference but still over double the amount of protein and lower in calories!

The only annoying thing is being on a calorie deficit and trying to eat well having just baked 18 cookies…

Anyway, let me know if you try and what you find, also if you know any tips for baking and incorporating protein powder, I’d love to know more about how it can be used and substituted in!

Chocolate Chip Cookies Two Ways – Vegan and Protein Boosted

Recipe by HCourse: Baking Difficulty: Easy
Servings

9

Cookies
Prep time

10

minutes
Cooking time

10

minutes
Calories

114

kcal

INGREDIENTS

  • Vegan Cookies
  • 50g Non Dairy Butter

  • 40g Caster Sugar

  • 25g Light Brown Sugar

  • 1/2 Flaxseed Egg – 1/2 Tbsp Flaxseed Mill mixed with 1 1/2 Tbsp Water

  • 1/2 Tsp Vanilla Extract

  • 75g Self Raising Flour

  • 40g Vegan Chocolate / Chocolate Chips

  • Vegan Protein Cookies
  • 50g Non Dairy Butter

  • 40g Light Brown Sugar

  • 1/2 Flaxseed Egg – 1/2 Tbsp Flaxseed Mill mixed with 1 1/2 Tbsp Water

  • 1/2 Tsp Vanilla Extract

  • 50g Vegan Protein Powder – I used Vegan Bulk Powders Peanut Butter Flavour

  • 1 Tsp Baking Powder

  • 40g Vegan Chocolate / Chocolate Chips

DIRECTIONS

  • Preheat Oven 190c / 170c fan. Cream together butter and sugar until blended. Having the butter softened, by taking it out of the fridge early, will make mixing the ingredients easier but I didn’t bother. In a separate bowl, make up the flax seed egg and add the vanilla extract, mix and add slowly to the mixture.
  • Add either the self raising flour or protein powder and baking powder to the mixture bit by bit, once mixed add in the chocolate chips (or cut up chocolate to a small enough size, that’s what I did). Mix until evenly distributed throughout mixture.
  • Spoon the mixture onto a baking tray, I split it into 9 cookies just to allow it enough space to expand. Place into the center of a preheated oven for about 10 minutes.
  • Check after 10 mins, they should be starting to turn golden brown, ovens may vary so decide for yourself if you think they’re done. The protein cookies may need a few more minutes. Once done, take out the oven, leave to cool on the tray for five minutes before moving to a cooling rack to cool. Once cool, place on a plate and try not to eat too many at once!

NOTES

  • Vegan Cookie Nutritional Information: 114 Calories, 14.6g Carbs, 5.9g fat, 1.7g Protein
  • Protein Vegan Cookie Nutritional Information: 97 Calories, 6.7g carbs, 5.7g Fat, 4.2g Protein
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