This is the best vegan protein cookies recipe. So soft and chewy, these healthy cookies are made with vegan protein powder, almond flour, oatmeal, peanut butter and chocolate. With 8 grams of protein per cookie they’re high in protein and you’ll love how easy they are to make. They’re also gluten free and dairy free too!
Why you will love this recipe:
- The taste and texture! These healthy protein cookies are so soft and chewy, perfectly sweet, and loaded with chocolate.Â
- They are so easy to make and take just 10 minutes to cook. Plus, you don’t need to chill the dough before baking them!Â
- These vegan oatmeal protein cookies are healthy, made without refined sugar, and made with almond flour, oatmeal, peanut butter, protein powder and vegan chocolate.
- These vegan protein chocolate chips cookies are naturally dairy free and gluten free.
- 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.Â
- Vegan protein powder cookies freeze really well.Â
- They are made in one mixing bowl.
- This vegan protein cookie recipe is really versatile – swap the peanut butter for another nut butter and use any type of vegan protein powder that you like.Â
- It’s a no egg cookie recipe.Â
- It’s a no chill cookie recipe.Â
Key ingredients and substitutions:
- Protein powder – you can use any vegan protein powder that you like but I recommend using a vanilla flavoured or plain one. I used this vanilla one which is made with pea protein.
- Almond flour – one of my favourite gluten free flours almond flour helps gives these cookies the perfect texture, plus it adds a little extra protein and healthy fats.
- Peanut butter – be sure to use smooth, unsweetened peanut butter for making these high protein vegan cookies.You could easily 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 used these sprouted rolled oats which are certified gluten free, easier to digest 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.
Vegan Protein Powder
Vegan protein powder is an easy way to add extra protein to a vegan diet and adding protein powder to baked goods is a great way to make high protein cookies, muffins, pancakes and other desserts.
When choosing a plant based protein powder you want to choose one with minimal ingredients, that is low in sugar and free from processed or refined ingredients.
The best vegan protein powder that I have found for making cookies and other baked goods is Nuzest vanilla pea protein powder. It only contains 3 ingredients and two scoops provide 20 grams of protein and only 100 calories.
Why homemade?
Given the popularity of vegan diets you’ll be happy to know that there are actually many brands of store-bought vegan protein cookies available now, and Amazon even carries some of the most popular brands including Lenny and Larry’s.
I personally prefer to make my own homemade vegan cookies because they are healthier than store-bought and then you get to enjoy them fresh out of the oven, when they taste the best.Â
How to make this recipe:
Step one:
First you will need to preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step two:
Next add all the ingredients, except 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!
Chef’s 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.
- If serving a crowd you can easily double or triple this recipe.
- These cookies freeze really well.
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 this recipe – these are the dairy free chocolate chunks I used.
- I recommend using a vanilla or plain protein powder for making these cookies.
- If you aren’t vegan, feel free to use any protein powder that you like and you can also replace the chia egg with a real egg.
- 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 refined sugar free I use chocolate chips or chocolate chunks sweetened with coconut sugar!
How to store:
Store these cookies in an air tight container for up to 4 days, or in the fridge for up to 7 days.
Frequently asked questions:Â
To make a chia egg, combine 1 tbsp of chia seeds with 2.5 tbsp of water in a dish. Let it sit for ~5 minutes to thicken to a gel-like consistency.Â
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.Â
No it is not. This high protein vegan cookies recipe yields 11-12 cookies.Â
Instead of peanut butter you can use another nut or seed butter such as cashew butter or sunflower seed butter.Â
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.Â
If you can’t have almond flour I would use cashew flour instead.Â
Absolutely! You can definitely swap a large egg for the chia egg in this recipe.Â
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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Vegan Protein Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup vegan protein powder
- 1/4 cup rolled oats
- 1/2 tsp 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 tsp 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 tbsp of chia seeds with 2.5 tbsp of water in a dish. Let it sit for ~5 minutes to thicken to a gel-like consistency.Â
- Nutritional values will vary depending on the brands of protein powder and chocolate chips that you use.Â
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