If you’ve found yourself with an overflowing stash of Easter chocolate and don’t know what to do with it—don’t worry, we’ve got the perfect solution. This Double Chocolate Protein Cookie recipe is rich, gooey, and made with simple ingredients you probably already have at home. Even better? They’re packed with plant-based protein and completely dairy-free.
This recipe is ideal for anyone looking to turn their Easter leftovers into a batch of healthy and delicious chocolate cookies—without compromising on taste or texture. Made vegan protein powder (we recommend using Vegan Wondershake or Sune in Chocolate Silk), each cookie delivers a satisfying protein boost while still tasting like a proper treat.
Whether you’re after a delicious protein snack, a healthy dessert option, or just want to bake something indulgent and fun, these cookies tick every box. Let’s get into it:
Double Chocolate Protein Cookie Recipe
Ingredients:
200g plain flour
20g cocoa powder
½ tsp bicarbonate of soda
100g caster sugar
100g light brown sugar
130g dairy-free butter (melted)
60g soya yoghurt (room temperature)
100g dairy-free dark chocolate chips
100g leftover Easter chocolate (e.g. Mini Eggs, crushed)
For the Core:
8 tbsp chocolate spread of choice (frozen in dollops)
Method:
Prep the centre – Freeze 8 spoonfuls of your favourite chocolate spread ahead of time (this will create that molten centre).
Cream it up – In a mixing bowl, beat together the melted butter and sugars until well combined.
Add wet – Mix in the soya yoghurt until smooth.
Add dry ingredients – Sift in the flour, cocoa powder, protein powder, and bicarbonate of soda. Stir until just combined.
Fold in the chocolate – Add both the chocolate chips and crushed Easter treats for maximum texture and flavour.
Shape the cookies – Scoop out 8 dough portions. Flatten each and insert one frozen chocolate centre. Roll into balls.
Chill time – Place cookie dough balls on a lined baking tray (4 per tray) and refrigerate for at least 30 minutes.
Bake – Preheat the oven to 175°C (fan) and bake for 8–12 minutes until edges are just set.
Cool – Optional: Use a round cookie cutter to neaten edges straight from the oven. Let cool on a wire rack.
