I’m often trying to use up leftover protein powder, which I have on hand for smoothies and shakes when I can’t fit in a real meal. My favorite brand is Quest, which also provides some of my favorite protein bars. Not a sponsor, I just like ’em. 😉
These cookies are a no-bake recipe similar to tons of other recipes in bar form, cookie form, all kinds of forms. I love a good no-bake recipe for obvious reasons: they’re EASY! These take almost no time and taste really rich. Plus, they pack a nice protein punch to supplement when you need it.
These chocolate cherry protein cookies are also optionally gluten-free and vegan, depending on what you use in the recipe. For the vegan option, use a vegan powder like Orgain and brown rice syrup instead of honey. Also use a vegan milk like almond, soy, or cashew.
They’re naturally gluten-free due to the exclusion of all-purpose flour in favor of almond flour, but sub in your own flour choice as you like.
Little nuggets of yum!
Want more recipes in your life? Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
Ingredients
- 2 scoops (1/2 cup) protein powder (I used Quest, for vegan, use plant-based like Orgain)
- 1/4 cup almond meal or almond flour (I used Trader Joe's)
- 2 Tbsp unsweetened cocoa powder
- 1/2 cup natural nut or seed butter (I used almond)
- 3 Tbsp brown rice syrup (or honey, if not vegan)
- 1 Tbsp coconut oil, melted
- 3 Tbsp unsweetened milk (I used cashew)
- 1/6 cup dried cherries, chopped
Instructions
- In a large bowl, combine protein powder, almond meal, and cocoa powder. Stir until combined and set aside.
- Add in nut or seed butter, brown rice syrup, and melted coconut oil. Stir gently until well combined.
- Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture. Dough should be moist, but slightly crumbly. Stir in dried cherries, or use hands if necessary to make sure everything is well mixed at the end.
- Using wet hands, divide dough into small balls, rolling into circle and flattening into a cookie shape with your palms. Place on lined baking sheet.
- Place baking sheet in the freezer for 15 minutes to allow cookies to set.
- Store cookies wrapped in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from Fit Foodie Finds.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
