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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.

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)

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

Find it online: https://thefamilycooking.com/vegan-protein-cookies/