Vegan Protein Cookies

Why You’ll Love This Recipe

You’ll love these Vegan Protein Cookies because they’re incredibly easy to make, naturally sweetened, and full of nourishing ingredients. They deliver the perfect balance of taste and nutrition, offering a soft, chewy texture without eggs, dairy, or refined sugar. Plus, they’re endlessly customizable—add your favorite mix-ins like chocolate chips, nuts, or dried fruit for a personal touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats or oat flour
• Vegan protein powder (vanilla or chocolate)
• Almond butter or peanut butter
• Maple syrup or agave nectar
• Coconut oil (melted) or unsweetened applesauce
• Baking powder
• Plant-based milk (almond, oat, or soy)
• Vanilla extract
• Salt
• Vegan chocolate chips or chopped dark chocolate (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oat flour, protein powder, baking powder, and salt.
3. In a separate bowl, mix the almond butter, maple syrup, coconut oil, vanilla extract, and plant-based milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined. The dough should be thick but pliable.
5. Fold in the vegan chocolate chips or your preferred mix-ins.
6. Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop, flattening each cookie slightly with your fingers.
7. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 10–12 cookies. Preparation takes 10 minutes, and baking takes about 12 minutes, for a total of 22 minutes.

Variations

• Use chocolate protein powder for double chocolate cookies.
• Add chopped nuts like walnuts, pecans, or almonds for crunch.
• Mix in dried cranberries, raisins, or shredded coconut for extra texture.
• Replace almond butter with sunflower seed butter for a nut-free version.
• Add a pinch of cinnamon or espresso powder for a flavor twist.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months. To reheat, microwave for 10 seconds to restore their fresh-from-the-oven softness.

FAQs

1. What kind of protein powder works best?

A plant-based protein powder such as pea, brown rice, or a blend works best. Choose a flavor that complements your add-ins—vanilla for classic cookies or chocolate for rich ones.

2. Can I use oat flour instead of rolled oats?

Yes, oat flour works perfectly. You can make your own by blending rolled oats into a fine powder.

3. How can I make these cookies lower in sugar?

Reduce the maple syrup slightly or use a low-calorie natural sweetener like monk fruit syrup or stevia drops.

4. Are these cookies gluten-free?

Yes, as long as you use certified gluten-free oats or oat flour, the cookies are completely gluten-free.

5. Can I make them without oil?

Yes, replace coconut oil with an equal amount of unsweetened applesauce for an oil-free version.

6. Do these cookies taste like protein powder?

No, when made with a good-quality protein powder, the flavor blends nicely with the other ingredients and doesn’t overpower the cookie.

7. Can I freeze the cookie dough?

Absolutely. Scoop and freeze the dough balls on a tray, then store them in a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a minute or two to the baking time.

8. Can I use another nut butter?

Yes, peanut butter, cashew butter, or tahini all work well, though the flavor will vary slightly.

9. How can I make these cookies crispier?

Bake them for 2–3 extra minutes or use less plant-based milk for a firmer texture.

10. Are these cookies good for post-workout snacks?

Yes, they’re packed with protein and healthy fats, making them a great option for refueling after workouts.

Conclusion

These Vegan Protein Cookies are the perfect blend of indulgence and nourishment. Soft, chewy, and full of flavor, they’re easy to whip up and made with clean, plant-based ingredients. Whether you’re looking for a nutritious snack, a pre-workout boost, or a wholesome dessert, these cookies will quickly become a staple in your kitchen—delicious, satisfying, and good for you.

Vegan Protein Cookies

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These Vegan Protein Cookies are soft, chewy, and packed with plant-based protein for a healthy yet indulgent treat. Perfect for snacks, post-workout fuel, or dessert, they’re made with wholesome ingredients and are naturally sweetened, gluten-free, and oil-optional.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 10–12 cookies
• Category: Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 1/2 cups rolled oats or oat flour
• 1/2 cup vegan protein powder (vanilla or chocolate)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond butter or peanut butter
• 1/4 cup maple syrup or agave nectar
• 2 tbsp melted coconut oil or unsweetened applesauce
• 1/4 cup plant-based milk (almond, oat, or soy)
• 1 tsp vanilla extract
• 1/4 cup vegan chocolate chips or chopped dark chocolate (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oat flour, protein powder, baking powder, and salt.
3. In a separate bowl, whisk almond butter, maple syrup, coconut oil, vanilla extract, and plant-based milk until smooth.
4. Combine wet and dry ingredients, stirring until a thick dough forms.
5. Fold in vegan chocolate chips or desired mix-ins.
6. Scoop dough onto the prepared baking sheet using a tablespoon or cookie scoop, flattening slightly.
7. Bake for 10–12 minutes, or until edges are lightly golden.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use chocolate protein powder for a double chocolate version.
• For a nut-free option, use sunflower seed butter instead of nut butter.
• To make them oil-free, replace coconut oil with unsweetened applesauce.
• Store at room temperature for 4 days or refrigerate for up to a week.
• Freeze cookie dough balls for up to 2 months and bake as needed.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 7g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg