These are the best vegan protein cookies! They are so 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.
Table of Contents
Why you will love this recipe:
- The taste and texture! These healthy 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.
- They're made in one bowl so the clean up is simple and easy. They also store well and freeze well so are great for meal prep.
- Besides being vegan these cookies are also dairy-free, gluten-free, refined sugar free and are made with no eggs and no butter.
- They are a high protein cookie with 8 grams of protein per cookie.
- These cookies make a great dessert but I also love eating them as a snack or for breakfast.
If you love cookies you will also love my chocolate filled cookies.
Ingredients and substitutions:
- Protein powder - you can use any vegan 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 and healthy fats. Be sure to use almond flour and not almond meal which is too gritty.
- Baking soda - to help the cookies rise and get extra soft when they bake. Do not confuse this with baking powder.
- Sea salt - this helps contrast the sweetness of these cookies.
- 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. Make sure you use rolled oats and not steel cut oats or quick oats.
- 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.
- Vanilla extract - to help enhance the flavour of these cookies even more.
How to make (step-by-step):
Step one:
First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step two:
Next add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer and blend everything until you have a smooth dough.
Step three:
Now stir in the chocolate chips or chocolate chunks by hand.
Step four:
Lastly, using either a cookie scoop or spoon, place the dough on the baking sheet and then bake these cookies for 10-11 minutes. Let the cookies cool completely and then enjoy!
Top tips:
- Let these cookies cool completely before enjoying. If you try to eat them too soon they will be really crumbly.
- Use natural smooth peanut butter (or other nut butter) for this recipe rather than sweetened peanut butter.
Variations and add ins:
- Instead of peanut butter you can use other nut or seed butters such as cashew butter or sunflower seed butter.
- You can use either chocolate chips or chocolate chunks for making these cookies.
- To make these cookies paleo: swap the rolled oats for finely shredded coconut and be sure to choose a paleo friendly protein powder and paleo friendly chocolate.
- To keep these cookies refined sugar free I use chocolate chips or chocolate chunks sweetened with coconut sugar!
- If serving a crowd you can easily double or triple this recipe.
How to store:
Store these cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days.
These cookies also freeze really well in an airtight container or freezer bag for up to 3 months.
Frequently asked questions:
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 treats you will love:
- Chocolate Peanut Butter Cereal Bars
- S'mores cookies
- Chocolate Caramel Pretzel Bars
- Vegan Hot Chocolate Bombs
- Oat Milk Hot Chocolate
- Vegan Blueberry Cheesecake
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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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