Gluten Free Double Chocolate Protein Cookies

All the good stuff. None of the junk.

We’re skipping the refined sugar and letting naturally sweet, fiber-packed dates do their thing (hello antioxidants). Then we level up with clean pumpkin seed protein for that extra power. The result? Little bites that taste indulgent but are actually doing your body a solid.

Gooey, chocolatey, nutrient-dense goodness — because snacks should love you back.

Watch today’s segment here!

Ingredients:

• 1/2 cup rice flour (or brown rice flour)

• 1/2 cup oat flour

• 1/2 cup pumpkin seed protein powder (ground pumpkin seeds)

• 1/2 cup black cocoa powder (Dutch cocoa powder)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 3/4 cup salted butter (if using unsalted butter, add in 1/4 tsp salt)

• 3/4 cup date sugar (minus 2 tbl)

• 1/2 cup coconut sugar

• 2 Tbl molasses

• 2 eggs room temperature 

• 1 tsp vanilla powder

• 1 cup chocolate chunks- love Thrive & Hu brand coconut sugar chocolate chunks for refined sugar free

  
  
  

  

  

  

  

  

Directions:

• Brown butter over medium high heat until it becomes nutty and fragrant. Brown bits will form at the bottom of the pan. Turn off heat, let cool for a minute.

• In a bowl mix your dry ingredients up until baking powder. Whisk together

• Add sugars and vanilla into a separate metal or glass bowl. Pour brown butter and stir. Add in eggs and mix.

• Add dry ingredients to the butter sugar mixture until combined. Fold in chocolate chunks.

• Let set in the fridge for at least an hour

• Preheat oven to 375

• Using a mini scoop- bake 6-7 minutes / Larger cookies bake 9-11 minutes

• Let set and enjoy! 

These gluten free double chocolate protein cookies have been requested on repeat. I hope you like them as much as I do.

I personally like to make 6-12 Tablespoon size cookies at a time. I keep the leftover dough in a quart container in the fridge, and make a batch... daily.

Happy Baking!