These are the best vegan protein cookies! They are soft and chewy and are high in protein with 8 grams of protein per cookie. These cookies are so easy to make and are also gluten-free and dairy-free.
I love making vegan desserts like strawberry vanilla popsicles, vegan strawberry milkshake, and vegan chocolate avocado torte and today I am sharing my favourite vegan protein cookie recipe with you. I can't wait for you to make them!
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Why you will love these cookies:
- The taste and texture! These healthy vegan protein cookies are so soft and chewy and are loaded with chocolate.
- They are quick and easy to make and take just 10 minutes to bake. Plus, you don't need to chill the dough before baking them.
- Besides being vegan these cookies are also dairy-free, gluten-free, refined sugar free and are made with no eggs, no banana and no butter - just like chocolate chip peanut butter bliss balls and baked vegan donuts.
- They are a high protein cookie with 8 grams of protein per cookie.
If you love cookies you will also love my chocolate filled cookies and vegan cassava flour cookies.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.- Protein powder - you can use any vegan protein powder or plant based protein powder that you like but I recommend using a vanilla flavoured one.
- Almond flour - almond flour helps give these cookies the perfect texture, plus it adds a little extra protein. Be sure to use almond flour and not almond meal which is too gritty.
- Peanut butter - be sure to use smooth, unsweetened peanut butter for making these cookies. You could swap this for another nut or seed butter such as cashew butter, almond butter or sunflower seed butter - just be sure to use a smooth, unsweetened nut or seed butter.
- Rolled oats - oatmeal helps gives these cookies the perfect chewy texture. I use sprouted rolled oats which are certified gluten free, and certified glyphosate free.
- Chia egg - this is key to give these cookies the perfect chewy texture while keeping these cookies egg free. I tried making these cookies without a chia egg and they just don't turn out as well.
- Vegan chocolate - you can use either vegan chocolate chips or chocolate chunks.
- Maple syrup - one of my favourite natural sweeteners that gives these cookies just the right amount of sweetness while keeping them refined sugar free.
- Coconut oil - to help make these cookies extra soft and chewy. I have not tried swapping coconut oil for vegan butter and am not sure how they would turn out if you try this.
Recipe variations and add ins:
- If serving a crowd you can double or triple this recipe.
- To make these cookies paleo: swap the rolled oats for finely shredded coconut and use a paleo protein powder and paleo chocolate.
- To keep these vegan protein cookies refined sugar free: use chocolate chips or chocolate chunks sweetened with coconut sugar.
How to make vegan protein cookies:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Next add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.
- Step 2: Blend all the ingredients well until you have a smooth dough.
- Step 3: Now stir in the chocolate chips or chocolate chunks by hand.
- Step 4: Using a cookie scoop or spoon, place the dough on the baking sheet and bake the cookies for 10-11 minutes. Let the cookies cool completely and then enjoy!
Top tips:
- Be sure to use rolled oats and not steel cut oats or quick oats for making these vegan protein cookies.
- Let these cookies cool completely before eating. If you try to eat them too soon they will be really crumbly.
- Storage: Store these cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days.
- To freeze: these cookies freeze really well in an airtight container or freezer bag for up to 3 months.
Vegan protein cookies FAQs:
To make a chia egg, combine 1 tablespoon of chia seeds with 2.5 tablespoon of water in a dish. Let it sit for ~5 minutes to thicken to a gel-like consistency.
No you don't but I do recommend it. I have tested this recipe both with and without a chia egg. If you don't add the chia egg the cookies spread out more when cooking so you get flatter cookies that are more crumbly compared to the version with the chia egg. Adding a chia egg makes the cookies so much softer and chewier which I prefer.
No it is not. This high protein vegan cookies recipe yields 11-12 cookies.
Instead of peanut butter you can use another nut or seed butter such as cashew butter or sunflower seed butter.
Because this recipe contains no eggs it is safe to eat raw. I personally prefer these cookies baked but you can eat them however you prefer!
Yes! This is a plant based cookie recipe.
If you can't have almond flour I would use cashew flour instead.
Absolutely! You can definitely swap a large egg for the chia egg in this recipe.
Other vegan desserts you will love:
Recipe
Vegan Protein Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup vegan protein powder
- 1/4 cup rolled oats
- 1/2 teaspoon baking soda
- pinch sea salt
- 1/2 cup peanut butter
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1 chia egg
- 1 teaspoon organic vanilla extract
- 3/4 cup vegan chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 350F.
- Add all the ingredients, except the chocolate chips, to the bowl of your standing mixer and blend the ingredients until you have a smooth dough.
- Stir in the chocolate chips by hand.
- Line a baking sheet with parchment paper, and using an ice cream scoop or spoon, transfer the dough to the baking sheet. Bake for 10-12 minutes. Let the cookies cool, then enjoy!
Notes
- This recipe yields 11-12 cookies (depending on how big of scoops of dough you use).
- To make a chia egg: Combine 1 tablespoon of chia seeds with 2.5 tablespoon of water in a dish. Let it sit for ~5 minutes to thicken to a gel-like consistency.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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