Enjoy all the decadence with these Triple Chocolate Pistachio Cookies made with Orgain Creamy Chocolate Fudge Protein Powder.
Preheat the oven to 350. Line a baking sheet with parchment paper or a silicon baking mat and set aside.
In a medium bowl stir together flour, protein powder, cocoa powder, baking powder, and salt. In a second bowl combine apple sauce, coconut oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry and stir together. The dough should be thick and a bit sticky. Fold in chocolate chips and pistachios.
Chill for 20 minutes to allow dough to harden.
Roll about 2 tbsp of cookie dough and place it on a baking sheet. Using the bottom of a glass or the palm of your hand, flatten cookie so that cookie is about 1/2" thick. Repeat with all the dough until dough is gone. Bake for about 10-12 minutes until slightly underdone. The cookies will continue to harden as they cool but this allows them to have a fudge-y center.
Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container for up to 5 days.
Serving and Storing - Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.
Make in Advance - If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!