Chocolate Chip Power Cookies

These Chocolate Chip Power Cookies are high in protein and loaded with flavour. They make for the perfect afternoon snack or filling dessert! Can you guess the secret ingredient?

Originally posted on September 6, 2020. Updated on January 17, 2025. This blog post contains recommended product links. As an Amazon Associate I earn from qualifying purchases.

 

Why you should try these power cookies

These power cookies offer a source of plant-based protein, fibre and lots of other nutrients, so they truly are the best way to help you “power” through those busy days. And with a variety of add-in options, you can customize them as much as you like! 

This recipe was adapted from one that was given to me years ago by a dietitian mentor of mine and it has since made its way into the hearts of many taste testers. It’s crunchy, chewy and sweet all in one bite!

There are many “best parts” about this recipe but one of my favourites is the balance of flavours. It’s subtly sweet so it’s not too overpowering if you want a cookie for breakfast! I also love pairing these cookies with an extra dollop of Greek yogurt on top for an additional boost of protein.

Previously on the blog under “Lentil Power Cookies”, the name gave away the secret too quickly. And I know what you are probably thinking: “lentils…in a cookie?” But give this recipe a chance because it will surprise your taste buds in the best way possible!

Ingredients for Chocolate Chip Power Cookies

The base of these Chocolate Chip Power Cookies is pretty straightforward and includes many household staples. We get into the fun stuff with the optional additions, which are customizable and completely up to you. Here are the ingredients you will need:

• Vegetable oil
• Plain Greek yogurt or banana
• Eggs
• Vanilla extract
• Canned green or yellow lentils
• All-purpose flour
• Quick oats
• Brown sugar
• Cinnamon
• Baking soda, salt
• Add-ins: sliced almonds, unsalted pumpkin seeds, chocolate chips and optional shredded coconut (sweetened or unsweetened)! 

 

Substitutions and add-ins

If you don’t have some of the suggested ingredients or you would like to make some adjustments, here are a few of my recommended substitutions:

• Mild vegetable oil
  • Feel free to use any mild vegetable oil in this recipe. Canola oil, avocado oil, olive oil, etc.
• Coconut oil
  • To add a coconut flavour to these cookies, feel free to swap out the vegetable oil and use coconut oil instead.
• Flavoured Greek yogurt
  • If you prefer to use a flavoured Greek yogurt instead of plain, I recommend vanilla or banana flavour.
• Banana
  • Instead of Greek yogurt, feel free to use ripe, mashed bananas. I know most people have bananas on hand more often than extra Greek yogurt so this may be more accessible.
• Whole wheat flour or 1:1 gluten free flour
  • Use the same amount of either of these flours in place of all purpose flour.
• Brown or red lentils
  • I typically use yellow or green lentils in this recipe but really any kind of lentil will work, as long as it’s already cooked before adding it to the cookie batter.
• Dried lentils
  • Using canned lentils saves time but if you prefer to cook and cool your own lentils, you can also utilize dried lentils.
• Old fashioned or large flake oats
  • You can also use either large flake oats or old fashioned oats in these cookies. However, using large flake oats may result in a slightly more crumbly cookie.
• Maple syrup
  • If you want to cut down on the amount of brown sugar and include some maple syrup or honey instead, you can use ¼ cup brown sugar and ¼ cup liquid sugar.
• Almond butter or peanut butter
  • To add some extra protein and healthy fats, feel free to reduce to ¼ cup of canola oil instead of ½ cup and add ¼ cup of almond or peanut butter.
• Dried fruit
  • Adding a handful or two of some dried fruit like dried cranberries, raisins or chopped dried apricots would add a chewy texture and brighter flavours in this recipe.

I have also added in a mixture of a variety of nuts and seeds like chopped walnuts, pecans, dried coconut, sunflower seeds and chia seeds. Feel free to toss in your favourites!

Health benefits of lentils

If you haven’t baked with lentils before, these Chocolate Chip Power Cookies are the perfect introduction. They don’t have a strong taste so are an option when you want to add bulk and nutrients to a recipe. If you’re wondering what helps make these “power” cookies, 1 cup of canned and drained lentils provides roughly:

• 11 grams of fibre (this helps keep us energized and full and supports regular digestion)
• 18 grams of plant-based protein (this supports our meal satisfaction, muscle mass, and countless essential functions in our body)
• A variety of B vitamins (these vitamins are used for growth, digestion, energy production and more!)
• 7 miligrams of iron (this is used to support energy levels and help circulate oxygen in the body)
• And other minerals like magnesium, phosphorus and zinc!

 

Baking with lentils

When baking with lentils, you have a couple of options. 

Use canned lentils to minimize the cooking and prep time. All you have to do is drain and rinse the canned lentils before adding them to a recipe. You will likely have some lentils left over, depending on the volume of your can, but these can be used to double the batch or in other recipes.

Cooking lentils yourself can save money as dried beans are typically cheaper per ounce than canned lentils. You can also control how much you cook at one time, minimizing food waste if you don’t get through a full can. This method does require some additional time to accommodate for the cooking and cooling of the lentils. Just follow the package instructions to cook until tender.

Regardless of the method you choose, both will provide a soft and nutrient-dense legume that is perfect to bake with!

How to make Chocolate Chip Power Cookies

Let’s get to work and make these cookies! 

• Prepare your area and ingredients
  • Start by prepping your baking station and the oven. Preheat the oven to 375°F and line a baking or cookie sheet with parchment paper or a silicone baking mat.
  • If you choose to cook your own lentils, do so now using the provided method on the package of lentils.
• Mix the batter
  • In a large bowl, mix together the oil, Greek yogurt (or banana), egg and vanilla extract until well incorporated. 
  • Add the lentils to the wet ingredients and stir.
  • In a separate, medium-sized bowl, mix the flour, oats, brown sugar, cinnamon, baking soda and salt together. Add these dry ingredients to the wet ingredients and stir until just combined.
• Add the extras
  • It’s time for the add-ins! Fold in the almonds, pumpkin seeds, chocolate chips and any extra toppings you would like.
• Distribute the batter
  • With a cookie scoop or a large spoon, scoop up about 1-2 tbsp of the cookie batter and place it on the prepared baking sheet. Repeat this with the rest of the batter, making sure to space the cookie dough balls evenly apart on the tray. Flatten the batter slightly using the back of a fork. 
• Bake the cookies
  • Bake the cookies for 13-15 minutes or until the bottom of the cookie is light brown. Remove the tray from the oven and place it on a cooling rack.
• Let the cookies cool for at least 5-10 minutes then dive in and enjoy!

 

Storing and freezing

The storing method of these Chocolate Chip Power Cookies depends on when you want to enjoy them.

If you plan on eating them within a week, I would suggest leaving them at room temperature for 2-3 days. In my opinion, the texture and flavours are the best when they are at room temperature. After this, pop them in an airtight container and store them in the fridge until they’re gone!

Alternatively, you can freeze them. If you ever plan on baking ahead of time and want to store the cookies until you need them, you absolutely can! Or perhaps you just want to have one every once in a while but keep the rest of the batch fresh.

Here’s how to do that: once the cookies have baked and cooled to room temperature, transfer them to an airtight container. This could be a glass or plastic container or even a freezer bag! Store them in the freezer for up to 3 months. When you’re ready to enjoy them, either take them out 1-2 hours in advance or microwave them for 10-15 seconds, or until they reach your preferred temperature and texture.

Enjoy the gooey chocolate chips and warm interior. You can even top them with a dollop of Greek yogurt for a satisfying, balanced and protein-rich snack!

Dietary considerations

As a dietitian, I try to create recipes that can be made in multiple ways to suit various dietary restrictions. 

• To make these cookies gluten free: use gluten-free flour and certified gluten-free oats. My favourite gluten free flour to use in baking is the Bob’s Red Mill gluten free 1-to-1 baking flour. There’s no need to adjust the amount, just use it in the way you would use regular flour!
• Lactose free: opt for lactose-free yogurt and chocolate chips.
• Nut free: omit the almonds as add-ins.
• These cookies are already vegetarian.

 

More snack recipes with chocolate:

• Pumpkin Banana Bread Muffins
• Pumpkin Chocolate Chip Cookies (gluten free)
• Cottage Cheese Chocolate Mousse
• Pretzel Peanut Butter Bites
• Cashew Bar with Chocolate Coating

 

If you make these Chocolate Chip Power Cookies, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!