Chocolate Heart Protein Cookies

Tuesday, February 13, 2018 1:06:46 PM America/Los_Angeles


Posted By Tracie Leafty

Chocolate heart cookies topped with a little raspberry jam and a hidden bite of protein!


  • 1 avocado, halved, pitted
  • 1 Tablespoon ground flaxseed
  • 3 Tablespoons water
  • 1/4 cup Rx Plant Protein Chocolate
  • 1/4 cup unsweetened cocoa
  • 1/2 cup dates, pitted
  • 1/2 teaspoon baking soda
  • 1 teaspoon Agave nectar or honey
  • 1 teaspoon vanilla extract


  • about 3 1/2 tablespoons Raspberry Jam (sugar-free)


    1. Preheat oven to 350°F. Put the dates in a glass measuring cup and fill with hot water to the 1 cup line. Let soak. In a small glass bowl, combine the 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit about 5 minutes until it has a gel-like consistency. Drain the water off the dates.
    2. Scoop out the avocado flesh and place it in a food processor or high-speed blender. Add the drained dates along with the ground flaxseed water mixture. Mix until smooth. Add the cocoa powder, chocolate protein powder, and baking soda. Mix until a unified dough forms. Add in the agave nectar and the vanilla extract. Mix again.
    3. Line a baking sheet with parchment paper. On a second sheet of parchment paper, place the dough mixture from the food processor. Take a third piece of parchment paper and place on top of the dough mixture. Roll the dough mixture out between the two pieces of parchment paper to about 1/4 inch thick.
    4. Use cookie cutters or a knife to cut into heart shapes. Place cookies on the lined baking sheet and bake for 8 to 10 minutes.
    5. Remove cookies from the oven and allow to cool on a cooling rack.
    6. Top each cookie with 1/2 teaspoon raspberry jam once cooled.
    7. Store remaining cookies in resealable bag on countertop. Consume within 7 days.

Makes about 21 (1-inch diameter) cookies.