Caramel Chocolate Protein Cookies
Gluten free, refined sugar-free, low-glycemic, heart-healthy, high protein
This is my high protein version of a vegetarian chocolate cookie that is quick and easy. But then there is a surprising caramel filling. For the cookies I combined high protein peanut butter, healthy eggs, and vegan protein powder making them chockfull of high energy fuel. I made a melt-in-your-mouth date caramel filling and popped it inside these cookies. Together with the low-glycemic carbs from chocolate and coconut sugar these cookies provide me long-lasting fuel for tough workouts. Bake a batch and bite into a surprisingly yummy cookie!
Caramel Chocolate Protein Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 cup coconut sugar
2 eggs
1 and 1/2 cups peanut butter
1/3 cup hot water
1 tablespoon vanilla extract
2/3 cup vanilla protein powder
2 tablespoons 100% cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Caramel
1 and 1/2 cups dates, chopped
1/2 cup hot water
3/4 cup peanut butter
1/4 cup coconut cream
1/2 teaspoon salt
large crystal salt
Makes 20 cookies
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets sprayed with coconut oil.
2. In a large bowl, using a hand mixer, blend coconut sugar and eggs until smooth. Add peanut butter, hot water, and vanilla. Blend 2 minutes into a creamy cookie dough.
3. Add protein powder, cacao powder, baking powder and salt. Stir to combine. Form dough into 20 round cookies. Place unbaked cookies in the freezer for 30 minutes before stuffing them with caramel.
4. Caramel: Soak dates in hot water for 15 minutes. Then blend the dates and soaking water into a paste using a high-speed blender or food processor.
5. Heat peanut butter, coconut cream and salt either in the microwave or on the stovetop over low heat. Heat until hot, not boiling. Add date paste into the peanut butter batter and stir to combine into a smooth caramel. Freeze caramel for 20 minutes.
6. Once caramel is cold, pinch off 1 tablespoon and roll into a ball. Remove cookie dough from freezer and open a thumb sized hole in the cookie ball to stuff a round caramel into the center. Fold over cookie dough to cover caramel. Make 20 round cookies with a lump in the center.
7. Place onto prepared baking sheets spaced ½ inch (1,5 cm) apart and sprinkle tops with large crystal salt. Bake 12 minutes.
Photos by Brian Byllesby
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