Chocolate Squash Protein Chia Cookies (vegan)

by purelytwins

Gluten-free vegan chocolate squash protein chia seed cookies.

Looking for light and fluffy chocolate cookies? 

Looking for a great cookie that you can snack on anytime of the day? 

Today we got a wonderful vegan, gluten free cookie that is full of fiber and protein.

Chocolate Squash Protein Chia Seed Cookies

This cookie recipe was inspired by our pumpkin chocolate chip chia cookie. A reader told us she has been enjoying them, and her comment sparked our interest to revisit that cookie using another winter squash.

Then we just decided to make them chocolate instead of using chocolate chips, and added in protein powder for a protein boost.


Chocolate Squash Protein Chia Cookies (vegan, gluten-free)

gluten free vegan chocolate squash protein chia cookie

  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: makes about 16 cookies 1x


  • 1/4 cup cocoa powder (3/4oz)
  • 1/4 cup amaranth flour (1oz) (or any flour)
  • 1/4 cup whole chia seeds (1 1/2oz)
  • 1/4 cup protein powder (1oz) (we used perfect fit)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup coconut sugar (or any sugar of your preference)
  • 10 drops stevia, liquid
  • 1/4 cup coconut oil (liquid)
  • 3/4 cup squash puree (6oz) (this was homemade and it was thick)
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. Place dry ingredients into bowl, mix together.
  3. Next stir in the remaining ingredients till the batter comes together.
  4. Batter will be thick and a little sticky.
  5. Scoop cookies with cookie scooper or a spoon onto a cookie sheet. You can leave the cookies as rounds or pressed down to your desired thickness of cookie.
  6. Place in a pre-heated oven of 350 degrees and bake for 18-20 minutes.
  7. Makes about 16 cookies.


If wanted to use a liquid sugar, reduce the coconut oil (2-3 tbsp). Add in slowly. Do not want the batter to be too runny.
Perfect Fit Protein was the protein powder we used, so remember different protein powders will react differently.

These cookies could be another great option to stuff with 4 ingredient sweet potato coconut butter like these grain free vegan chocolate cookies.

Cookies go great with milk (non-dairy milk too), but… they also taste wonderful with yogurt!

These cookies are very soft and cake-like. If you are a person who likes hard and crunchy cookies  you may like these cookies better.  We love both kinds of cookies hard and soft, but if we had to pick one we would go with a soft cookie.

So grab a book, make a fire, snuggle up with your favorite buddy and let these chocolate chia seed protein cookies take away all your worries with every bite. Cookies are filled with fiber, omegas, protein, and antioxidants… could say they are powerhouse cookies!  Could even enjoy these cookies before a workout for fuel!

Happy Friday friends!

till next time,





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Michelle @ Eat Move Balance October 19, 2012 - 10:33 am

Yum. These cookies look great–I love soft, cakey cookies. 🙂

purelytwins October 19, 2012 - 12:33 pm

yes too!!!

Danielle @ Clean Food Creative Fitness October 19, 2012 - 11:56 am

Every time you come up with a recipe I am convinced it is my favorite! Until your next post comes up! Simply genius!

purelytwins October 19, 2012 - 12:33 pm

we feel the same way 😉 hard to pick xoxo

Bonnie October 19, 2012 - 1:42 pm

Happy Friday to you guys too! Love this recipe – might have to give it a shot to help me enjoy my Friday night that much more. 😉 Thanks for always sharing your creativity!

Laura @ Sprint 2 the Table October 19, 2012 - 4:16 pm

I’m about to make a pumpkin version of my granola cookies… but I love this squash idea! May have to change my course – these look so good!

Lisa October 19, 2012 - 4:23 pm

These look like such an amazing fall treat:) I love the chia and pumpkin combo, and soft cookies are also my favorite!

Stephanie October 19, 2012 - 4:32 pm

I just made these to take in the car on a road trip with my husband this weekend! I used a sweet potato puree instead of the squash (since it was all I had) and they turned out great! Thanks girls and have a good weekend!

purelytwins October 20, 2012 - 9:23 am

awesome Stephanie!!! yay!

Jennifer (Savor) October 19, 2012 - 4:58 pm

Do you think canned pumpkin puree, which is not super thick, would work well?

purelytwins October 20, 2012 - 9:23 am

you could always try.

Heather J November 1, 2012 - 10:17 pm

It works 🙂

emma green October 19, 2012 - 8:01 pm

Love these! I’m really craving some milk and cookies now!

Heather @ Sweetly Raw October 19, 2012 - 9:04 pm

These look sooo good. I like the squash and protein powder in there!

chris October 19, 2012 - 10:00 pm

These are definitely on my “to make” list!

I tried to find the post on instagram on how to warm salads, but I have not been able to. Can you post it here, or provide the direct link? Thanks!!!

Brittany @ GOtheXtraMile October 22, 2012 - 10:05 am

You girls come up with the best concoctions. I’m drooling!

purelytwins October 22, 2012 - 10:55 am

thanks girl! xoxo

Kathleen @ KatsHealthCorner October 23, 2012 - 12:29 am

I bet those are delicious!!! 🙂

Heather J November 1, 2012 - 10:20 pm

I just made these and they turned out well! I didn’t have enough canned pumpkin so I used a small, really ripe banana to make 3/4 cup total. i reduced the coconut sugar to 1/4 cup and left out the stevia. Oh and I used a vegan protein powder and brown rice flour. The recipe gave me 18.5 cookies… Nice!

Bridget @ The Road Not Processed November 7, 2012 - 9:52 pm

Oohh this looks right up my alley :).. mmm definitely bookmarking this

Chris March 13, 2013 - 2:41 pm

Hmmm…wondering if coconut flour can replace the amarant/brown rice flour.


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