Vegan Protein Cookies are the perfectly healthy treat! So soft and chewy they’re 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.
Why you will love this recipe:
- The taste and texture! These cookies are so soft and chewy, perfectly sweet, and loaded with chocolate.
- 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!
- These cookies are healthy, made without refined sugar, and made with almond flour, oatmeal, peanut butter, protein powder and vegan chocolate. They’re naturally dairy free and gluten free too!
- 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.
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 – you could easily swap this for another nut or seed butter such as cashew butter or sunflower 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. I tried making these cookies without a chia egg and they just don’t turn out as well.
- Vegan chocolate – you can use either chocolate chips or chocolate chunks. You can see from the photo that I used chocolate chunks.
- Maple syrup – one of my favourite natural sweeteners that gives these cookies just the right amount of sweetness.
How to make this recipe:
Step one: First you will need to preheat your oven to 350F.
Step two: Next add all the ingredients, except the chocolate, to the bowl of your standing mixer and blend everything until you have a smooth dough.
Step three: Stir in the chocolate chips or chocolate chunks by hand.
Step four: Line a baking sheet with parchment paper, and 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 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.
- Store these cookies in an air tight container for up to 4 days, or in the fridge for up to 7 days.
- 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!
Frequently asked questions:
How do you make a chia egg?
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.
Do I have to add a chia egg?
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.
What if I have a peanut allergy?
Instead of peanut butter you can use another nut or seed butter such as cashew butter or sunflower seed butter.
Can I use another flour instead of almond flour?
If you can’t have almond flour I would use cashew flour instead.
If I’m not vegan can I use a regular egg?
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
- Chocolate Caramel Pretzel Bars
- Vegan Hot Chocolate Bombs
- Oat Milk Hot Chocolate
- Vegan Blueberry Cheesecake
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Vegan Protein Cookies
These are the best vegan protein cookies! So soft and chewy they are loaded with chocolate and high in protein to make them a healthy treat or snack.
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
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Preheat your oven to 350F.
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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.
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Stir in the chocolate chips by hand.
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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!
Recipe 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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