These paleo brookies are a fusion between a classic chocolate chip cookie and a brownie. Best part is- they’re grain-free and high protein!
The other week, I told my yoga sculpt class that if they counted with me during class, I would bring them my famous grain-free peanut butter protein cookies. Bribery, I tell you. 1. They counted. 2. They ate up all my cookies and 3. Now they expect cookies every week!
This week I decided to up my paleo cookie game and make some brookies.
Brownie + Chocolate Chip Cookie = Brookie <—- HEY! Remember my Brownie Cookie Dough Swirl Protein Balls? That recipe is a first cousin to this one!
Whenever I make a batch or two of any kind of grain-free protein cookie, I ALWAYS STORE IT IN THE FREEZER. Why? Two reasons.
1. I’m not going to eat all of the cookies in one day, so by putting them in the fridge, they are going to last a LOT longer.
2. When you use a plant-based protein powder, I’ve found it’s really difficult for them to firm up like the protein cookies I make with whey. I wanted to keep the ingredients in this recipe minimal, which is why the freezer trick is a win win. It’ll help them last longer and firm up.
- 1 cup almond butter, drippy (EXTREMELY important!)
- ½ cup plant based protein powder, vanilla
- ⅓ cup coconut palm sugar
- 1 egg, large
- 3 tablespoons dairy-free chocolate chips, mini
- First, preheat oven to 350ºF and line 2 baking sheets with parchment paper.
- In one medium-size bowl, place all ingredients for the chocolate chip cookie side and mix until your consistency is like cookie dough. Depending on the thickness of your almond butter, you may need to add a few more tablespoons of protein powder OR add in some water.
- In a second medium-size bowl, place all ingredients for the brownie side and mix until your consistency is like cookie dough. Again, depending on the thickness of you almond butter, you may need to add a few more tablespoons of protein powder OR add in some water.
- Spoon out 1 tablespoons of each dough into your palms and roll into a ball, swirling the flavors together. Flatten between your palms and place on a baking sheet.
- Bake at 350ºF for 10-12 minutes or until the edges begin to turn golden brown.
- Let cool for 10-15 minutes so that the cookies can firm up a bit.
- Store in a ziplock bag in the FREEZER for best results (so that they can harden even more).
I love having a double batch of these guys on hand at all time. I try and limit myself to 2 per day…just because they are a bit higher in sugar, but otherwise, they’re made with a nut butter base (my fav…#duh) and plant-based protein powder.
Nom nom. Pack Man.
Don’t forget! You can make your own vegan/paleo chocolate chips…then this recipe would be 100% homemade.
Just do it already.