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Vegan Gluten-Free Double Chocolate Chip Protein Cookies

Vegan Gluten-Free Double Chocolate Chip Protein Cookies

Super easy recipe you can make with your children.
It is a flour-less, gluten free vegan recipe. 
If you really want to go low sugar, use less chocolate chips or even skip the vegan chocolate chips.

The key ingredient here is the Organic Raw Sprouted Almond Butter with Cacao that has only 3 ingredients in it (Organic Sprouted almonds, Organic Cacao nibs, Organic Coconut sugar) that will help with the flavor and texture.

Because this butter has the cacao nibs ground in, it also has the cacao butter in it which is a great vegan butter (butter replacement) and will help with holding the cookie together after baking. 
If you are going to use just pure almond butter you might want to add some cacao butter to this recipe or if you are not a vegan, add some butter too!


The Flax seed and vegan milk mixture is the egg replacement so if you are not a vegan, you can replace this with one egg.

Another favorite is the Pumpkin Seed Protein. This is just pure ground organic pumpkin seeds and nothing else! This powder is 60% protein and only 4.3% carbs!

We made this recipe to satisfy your munchies with a healthier option. 
Great afternoon snack that is not too sweet but satisfying and only takes a few minutes to make. 
So if you are stuck at home and kids are not focusing, take a 30 min break and make this cookie. 
The good news is that they will not get a sugar high on this and hopefully they can go back to their online work... (fingers crossed here!)

Vegan Gluten-Free Double Chocolate Chip Protein Cookies
(Makes about 14 cookies)

1 Tbsp., Flax Meal 
3 Tbsp., Milk of your choice
200g, Sprouted Almond Butter with Cacao
8 drops, Medicine Flower Vanilla Extract
60g, Pumpkin Seed Protein Powder
20g, Cacao Powder
1/4 tsp., natural salt

1/4 tsp., baking soda
80g, Vegan Chocolate Chips


  1. Mix the flax meal and milk together and set aside till it binds well. This will be your egg replacement.
  2. Heat the oven to 175 degrees C
  3. In a medium mixing bowl, pour the almond butter into the bowl and add the vanilla extract to it and mix well.
  4. Add in the dry ingredients (pumpkin seed protein, cacao powder, salt and baking powder) and mix well.
  5. Add the flax seed mixture here. If the batter is too wet and cannot shape a cookie add more protein powder here. If the dough is too dry and crumbly add more almond butter to the batter to adjust the texture. 
  6. Prepare a baking pan, lined with a baking sheet or baking paper. If you have a small ice cream scoop, use that to scoop dough onto the baking sheet. Use your fingers to press it down to shape the cookie.
  7. Bake the cookies in the oven for 5 minutes and serve!
  8. You can store this in an airtight container for 2 weeks too! (see if it lasts for that long!)
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