Vegan Brookies

by , on
Sep 5, 2018
in
Uncategorized

 

 

I handed out these cookies at my gym and everyone RAVED about them… I even “purposely” forgot to mention that they were vegan and secretly healthy too! Who knew a vegan cookie could taste better than a “regular” cookie?

These cookies are great to make if you have certain dietary restrictions as a simple ingredient swap can easily fit your needs! Follow the recipe below if you prefer gluten free, dairy free, and low sugar cookies! 

Don’t care if it’s gluten or dairy free? Feel free to swap the gluten free flour for all purpose flour and the vegan butter/sweetener for regular butter and sugar. Whichever way you choose to make these cookies, they will be an instant hit! 

 

Below is a list of the “special” ingredients I used:

 

Bob’s Red Mill Gluten Free Flour  (can sub with all purpose flour)

Earth Balance Vegan Buttery Sticks (can sub with regular butter)

Swerve Sweeteners (can sub with granulated and brown sugar)

Yep It’s Vegan Vanilla Ice Cream Protein Powder (can sub with protein of choice, or flour)

Enjoy Life Foods Dark Chocolate (can sub with any type of chocolate)

 

Print Recipe
Vegan Brookies
Course dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Cookies
Course dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Cookies
Instructions
  1. Mix doughs separately, combining dry ingredients separately from wet ingredients. Combine the dry and wet together until thoroughly mixed. Gently stir in chocolate chunks to both doughs. Cover both cookie doughs and place doughs in fridge for 1 hour, until firm. Preheat oven to 350 degrees. Take 1/2 tbsp of each dough and form into 1 ball. Place balls on cookie sheet lined with parchment paper or silicone mat. Bake cookies for 9-10 minutes. Remove from oven and top with additional chunks of chocolate and sea salt, if desired. Allow cookies to cool completely on cookie rack before storing in airtight container for up to 1 week.
Recipe Notes

Makes 24 cookies. Macros per cookie:

124 calories

9g carbs

9g fat

2g protein


Print Recipe
Peanut Butter Protein Twix Cookies
Course dessert
Servings
Course dessert
Servings
Instructions
  1. Preheat oven to 350 degrees. Combine all the dry ingredients in a large bowl. In a separate bowl, combine coconut oil or butter, peanut butter, egg and vanilla. Mix until smooth. Mix the wet ingredients with the dry until thoroughly combined. Chill dough in fridge for 30-60 minutes, until dough is firm. Form into1 inch balls and place on baking sheet lined with parchment paper. Bake for 8-10 minutes. Once slightly cool, use thumb to make small indent in the center of each cookie. Fill hole with small dollop of sugar free caramel sauce. Place cookies in freezer for 15-20 minutes to allow caramel to harden. Next melt together dark chocolate and coconut oil. Drizzle chocolate over cookies. Store cookies in airtight container for up to 5 days in fridge.
Recipe Notes

Makes 16 cookies. Macros per cookie:

141 calories

9g carbs

10g fat

3.8g protein

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