Vegan Chocolate Dice Cookies Recipe

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Vegan Chocolate Dice Cookies Recipe

 I recently purchased soy protein isolate from a popular internet retailer. My motive was simply to incorporate more protein into my diet in an effort to speed my recovery from and improve my performance with exercise. 

What I discovered is that it's also a great ingredient for vegan baking. It can be used to replace eggs as a binder and it can also help create a chewier/denser texture for vegan cookies and brownies. 

Various sources indicate that it also helps produce a moister/lighter finished product, but I didn't find that to be true in my experience. 

I wouldn't recommend it for vegan cakes or muffins. Unless you want them to have more chew. But I do like it for cookie and brownies. It might also work for low carb vegan breads, but I haven't tried that yet. 

The first time I used it was when I made corn muffins. They came out nice, but I prefer my version without the soy protein isolate. Those were lighter and had a more tender crumb. 

The second time I used it to make chocolate drop oatmeal cookies. They came out with just the right amount of chew and held together beautifully. 

This is how I made them... 

Ingredients
1 can chick peas, thoroughly rinsed
1 1/2 cups old fashioned oats
1 cup splenda for baking
1 1/2 tbls soy protein isolate
2 tbls canola oil
3 tbls original almond milk
1 tbl almond extract
1 tsp salt
sugar free chocolate baking chips


Instructions
Add all ingredients except the chocolate chips to your food processor. Buzz until a smooth, thick dough is formed. It should be somewhat dense, but still easily scoopable. 

Use a small 1-1.5 inch baking disher scoop to turn out uniform mounds of the dough onto a lined and grease baking tray. 

Use a spoon to flatten the mounds into cookie shapes. 

Add 3-5 chocolate chips face up to the tops of each cookie by gently pushing then in.  

Bake at 375 F for 15 minutes. 

Allow to cool before transferring to a storage container. 

Yields 20-24  cookies. 

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