These Protein Chocolate Chunk Cookies made with REBBL, an adaptogenic drink, almond flour, plant-based protein powder, almond butter, and sweetened with maple syrup. They’re chewy, moist, chocolately, vegan, and gluten-free.
If you take a peak in my fridge at any given moment, you will find a generous supply of REBBL. I absolutely love them! They make elixirs and protein drinks made with adaptogens. Adaptogens are herbs that help your body deal with stress by calming the adrenals and decreasing the flood of stress hormones. The well-known adaptogens that you may recognize include ashwaganda, maca, and reishi. I add at least two of these into my daily smoothies for an extra boost! They offer amazing support for energy levels and balancing hormones as well. You can read more about the benefits of adaptogens here!
REBBL not only creates amazing products, but they also have an incredible mission. Their mission is to fight human trafficking through impact sourcing and supply chain in partnership with the non-profit Not For Sale. They donate 2.5% of the net sales of every bottle sold to Not For Sale to rehabilitate those who’ve already been affected. So you can feel good about each bottle of REBBL that you buy!
My personal favorites are the Reishi and Maca Cold Brews. I love them straight from the bottle, heated-up on chilly days, and…drum roll, please…IN THESE COOKIES! You wouldn’t believe the amazing taste it adds to the cookies. Not to mention, it makes them extra moist and chewy!
Normally, I prefer flourless cookies because of the chewy texture, so I thought about leaving the flour out of this recipe, but adding the REBBL made them SO moist! These cookies are hands down my favorite cookie recipe on the blog right now. I think you’ll agree once you try this recipe 🙂
These cookies are:
Chewy
Chocolately
Moist
Vegan
Gluten-Free
DELISH!
If you try this recipe, leave a comment below! It helps others know how you liked the recipe. Ready for more? Subscribe to my newsletter for recipes sent straight to your inbox or follow along on Instagram!
REBBL Protein Chocolate Chunk Cookies
Ingredients
- 1 ¾ cup Almond Flour
- ¼ cup Plant-Based Protein Powder I like Sun Warrior Vanilla
- ½ cup Almond Butter
- ¼ cup REBBL Cold Brew I used Reishi Cold Brew, you can use any coffee or chocolate flavor
- 3 Tbs Coconut Oil or Unsweetened Applesauce
- 2 Tbs Maple Syrup
- 2 tsp Vanilla Extract
- 1 ½ tsp Baking Powder
- ½ cup Dark Chocolate Chunks dairy-free
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a mixing bowl, combine all the ingredients for the cookies except the chocolate chunks and mix until smooth.
- Add chocolate chunks and stir to combine.
- Using a spoon or cookie scoop, scoop the batter onto the cookie tray and form into cookies.
- Bake for 12-14 minutes.
