Long story short, I decided to try to make some cookies. I started with a normal chocolate chip cookie recipe and made guesses to adapt it (ex. vanilla huel is sweet… maybe don’t need all the sugar; dough is way to dry… milk goes good with cookies lets use that). As I assembled it made it I tasted the raw dough to gauge whether I was on the right track or not.
They don’t spread out like the normal recipe would, so you should push them down before baking if you want a more traditional shape.
name: Vanilla Huel Chocolate Chip Cookies
ingredients:
- 1/3 c butter
- 1/4 c brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp baking soda
- 2 c vanilla Huel
- 2/3 cup miniature chocolate chips
- 2/3 cup milk
yields: about 26 cookies
Taste was good, though they have a little bit of a “Huel” taste to them. You could make them a sweeter cookie by adding more sugar, but they would not be as healthy that way. They tend a little on the dry side, but it wasn’t so much I feel motivated to try to adjust the recipe to “correct” the dryness.
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You are quite the chef, Adam! Sometimes, it takes a little trial and error, but it looks like you’re off to a great start! Also, we would happily taste test any of your upcoming recipes. 
Did you check out this recipe yet? > https://us.huel.com/pages/oat-and-green-raisin-cookies
Maybe this will help with your next attempt! Let us know how it goes!
So I’m a baking novice and can’t really do much if it doesn’t come premixed in a box. Can I get a cook time/temp for this and is the baking soda amount in the list the right amount or your mistake amount? I really want to use Huel but I can’t stomach it as a shake at all.
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@mrjocopo and @vossad01 Here is a recipe from @gingervegan (Instagram) that you might want to try:
Chocolate Hazelnut Huel Cookies:
3/4 cup/115g coconut sugar
1 cup/100g Vanilla Huel
1 cup/120g wholemeal spelt flour
1 tbsp tapioca flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup/100g coconut oil, melted
1/2 cup/120ml oat milk
1 cup hazelnuts, roughly chopped.
Mix all the dry ingredients except hazelnuts together. Add the melted coconut oil and oat milk and mix well then mix in the nuts. Form heaped tablespoons of the dough into balls, place on baking sheet and flatten slightly with your fingers. Bake at about 350°F for 10 mins or until firm to touch. Cool on a wire rack. Makes about 20 cookies.
She shares fun Huel recipes from time to time, so throw her a follow to see more!
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Sorry about that, I made them again with/for a friend but didn’t do a good enough editing job to communicate that. I have now edited it to remove info about my first batch and baking powder mistake (though it still a picture from the mistake batch). The 1/2 tsp amount is correct.
Regarding instructions, that is a little tricky because it depends on the oven and how thick your cookies are (since they do not naturally flatten like many cookie recipes do). I have not made them enough times to be able to give a good average. I’d say 12-17 minutes in a preheated 350 °F conventional oven.
My friend said they said they were good for a breakfast food because they were not especially sweet.
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Thanks for clearing that up. I’m gonna try it when I get home. I already tried one recipe that turned out super cake-y and thick that there was no way I’d be able to eat my daily requirement. These look more like muffins so I have high hopes.
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These are a little more cake-y than your typical cookie but I do not think overly so. It is the 2nd egg that gives it this effect. If you do not like the outcome, you could try using only one egg (and add slightly more milk if the dough is too dry because of that). My main concern would whether the resulting texture would be too dry.
Please let us know you they turn out for you!
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Dang, I’m going to have to give this a try this weekend. Thanks for sharing!
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This looks so tasty! I am definitely gonna give my kitchen mojo a shot at some Huel recipes! (once it arrives 
)
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So I just made a slightly modified version. Turned out fluffy and almost like a light cake. Delicious! Especially since i have a picky toddler who hardly eats and it’s a struggle to get enough protein into him. He loves these and now i have healthy snack that we can take on the go. Here’s what i did:
1tsp. Cinnamon
1/2 C. Semi-sweet chocolate chips
1/2 C. Brown sugar
1 C. Unsweetened original almond milk
1/3 C. Country crock baking sticks
2 Eggs
1 tsp. Vanilla
1/2 tsp. Baking soda
2 C. Vanilla huel (older version, I haven’t gotten the new one yet)
Baked @ 350 for 12-15 minutes
- these stick to the pan so spray with an oil/ butter before baking
- they still looked light and not done, but when i did the toothpick test they were done and once cooled they were perfect, fluffy and not too sweet
- for those not used to baking, cooking time and temp can vary according to oven, and elevation/ humidity of where you live. Start with 10 min. and adjust from there.
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