Vegan Protein Cookies
These vegan protein cookies are irresistibly delicious and good for you! They are quick and easy to make. These homemade protein vegan cookies are healthy enough for breakfast and sweet enough for dessert!
Why You’ll Love This Recipe
- Healthy cookies are a no brainer!
- They are packed with several different types of protein.
- These vegan protein cookies are easy to make.
- No dough chilling required.
- They are made in one mixing bowl.
- Since they are vegan, the cookie dough is safe to eat!
- This recipe is Paleo, grain free, gluten free, dairy free, and Vegan.
- Check out these Banana Protein Muffins for another great recipe!
Ingredients & Substitutions
Melted coconut oil acts as the vegan butter substitute. Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight sweet coconut flavor. Melted vegan butter also works well.
Maple syrup is a great vegan liquid sweetener. Date syrup or honey (if you choose to eat it) can be used in its place.
Creamy nut butter adds a great flavor and additional protein. Use a creamy nut butter that is made with only nuts and salt. I used peanut butter, but both almond butter and cashew butter work too.
Unsweetened applesauce is a great vegan egg replacement. As a rule of thumb, I typically substitute ¼ cup applesauce per egg. In this case, no need to worry about eggs! This recipe is completely vegan.
A little vanilla extract adds that classic cookie flavor.
The vegan protein powder adds even more plant based protein. I have only tried a few vegan protein powders, but they all would work fine. For this recipe, I used Nuzest pea protein vanilla. I started with ⅓ cup protein powder and added 1 tablespoon more to the dough.
Almond flour is a great Paleo and gluten free flour. It also adds even more protein! I have not tried these cookies with another flour. Gluten free 1 to 1 flour, coconut flour and cassava flour are all different from almond flour, so I do not suggest any substitutions.
Baking soda helps these cookies rise slightly while baking.
The vegan chocolate chunks makes these cookies taste like dessert! I love the brand Enjoy Life chocolate chunks. Omit entirely for a healthier but much less sweet cookie.
Vegan Protein Powder
Vegan protein powder is a great way to add protein to a vegan diet. There are so many options for vegan protein powders.
As with any product, it is important to look at the ingredients. When choosing a protein powder, check out the list of ingredients. Some are packed with added sugars and hard to pronounce ingredients.
I used Nuzest pea protein in the vanilla flavor in these cookies. It only contains 3 ingredients. Two scoops provide 20 grams of protein and 100 calories.
Store Bought Vs Homemade
There are several store bought vegan protein cookies. So, why would you want to make your own?
First of all, making homemade protein cookies allows you to choose the ingredients. No added preservatives or ingredients you do not recognize.
Second, many of these ready made options contain tons of added sugars.
Lastly, these store bought cookies often contain preservatives to keep them shelf stable. Homemade protein cookies contain much more fresh and healthy ingredients!
Taste & Texture
These high protein vegan cookies taste like a thick and fudge like chocolate chunk cookie. The protein powder flavor is not detectable. There is a slight hint of nut butter.
Due to the applesauce, they are gooey and soft. They do not spread much while baking, so they remain relatively thick.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a mixing bowl, add melted coconut oil, maple syrup, creamy nut butter, unsweetened applesauce, and vanilla extract. Stir to combine.
Then, add in all remaining ingredients except chocolate chunks. Stir to combine.
Fold in chocolate chunks.
Use an ice cream scoop or large spoon to scoop balls of dough onto parchment lined pan. Space cookies 2 inches apart. My dough made 10 cookies.
Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
Finally, remove from oven. Cool on pan for 10 minutes. Carefully transfer cookies to cooling rack.
Expert Tips & Tricks
The cookie dough should be slightly wet but not sticky. I needed to add another 1 tablespoon protein powder to my cookies in addition to the ⅓ cup the recipe calls for. Depending on your protein powder, this may be necessary.
Use creamy nut butter that is made with only nuts and salt. Super thick peanut butter with added sugars and oils will make these cookies more dense and dry.
After baking, allow cookies to rest on pan for 10 minutes. This allows them to firm up slightly.
How to Serve & Store
Serve vegan protein cookies with a tall glass of almond milk! They are especially delicious paired with a Healthy Snickers Smoothie, which is also vegan.
Store cookies covered at room temperature for up to 4 days. Store in fridge for 7 days.
These cookies freeze well!
Variations & Add Ins
These cookies are delicious as is! For more options, consider adding these to the dough before baking.
White chocolate chips
Peanut butter chocolate chips
Mini chocolate chips
Dash of cinnamon
These cookies have several high protein ingredients.
The creamy nut butter adds a great source of plant based protein. In addition, nuts are heart healthy and great for your brain.
Vegan protein powder adds a lot of protein. Unlike most protein powders, vegan powders are dairy free. It supports a healthy gut and it is great for joints and muscles.
Almond flour is a great Paleo and gluten free baking flour. One ounce of almond flour contains 6 grams of protein.
Frequently Asked Questions
Yes, vegan protein powder is great for baking!
No, there is no need to chill the dough. It does not spread much while baking.
Protein cookies can be healthy. Depending on the ingredients used, yes they can be good for you!
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Get the Recipe: Vegan Protein Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, add melted coconut oil, maple syrup, creamy nut butter, applesauce, and vanilla extract. Stir to combine.
- Then, add in all remaining ingredients except chocolate chunks. Stir to combine.
- Fold in chocolate chunks.
- Use an ice cream scoop or large spoon to scoop balls of dough onto lined baking pan. My dough made 10 cookies. Place cookies 2 inches apart.
- Bake for 9 to 10 minutes or until cookies are just set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer them to a cooling rack to finish cooling.
- Depending on the Vegan protein powder used, you may need to add another 1 tablespoon protein powder to the dough. I used ⅓ cup PLUS 1 tablespoon protein powder.
- Use creamy nut butter that is made with only nuts and salt. Any added sugars, oils, or preservatives will alter the texture. Almond butter, cashew butter and peanut butter are all great options.
- For a healthier cookie, feel tree to omit the chocolate chunks. The cookies will be much less sweet.
- These cookies are soft when they first come out of the oven. Handle carefully.
- Store cookies at room temperature for up to 4 days. Store in fridge for up to 7 days.
- These cookies can be frozen and thawed as necessary.
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