Vegan Protein Cookies

Soft and chewy vegan protein cookies are the best healthy snack! These homemade, triple chocolate goodies are low in sugar, but high in protein, iron, and fiber. Make this delicious batch to munch on right away or for that boost of energy when you’re on the go!

There is no need for store-bought with this scrumptious cookie recipe. These chocolate protein cookies are chewy, moist, and full of flavor!

You can take them with you on your next hike or save them for a heavy workout. They are just as delicious whether you eat them fresh, after being refrigerated, or even frozen. In fact, I like to eat them straight out of the freezer.

You probably already have all or most of the ingredients for this recipe. Simple vegan swaps such as plant-based milk and a flax egg come together to form these tasty bites. 

If you're looking for more freezer-friendly recipes with extra protein, make sure to check out these vegan protein waffles.

Reasons You’ll Love this Recipe

• Healthy
• Freezer friendly
• No eggs, no dairy 
• Quick and easy to bake
• Low amount of sweetener
• High in protein, fiber, and iron
• Enjoy right away or save for later

Ingredient Notes and Substitutions

Protein Powder - I use chocolate Orgain Organic protein powder in this recipe. I have tried a lot of different protein powders and this is my favorite. Their vanilla protein powder is good as well. If you have a different favorite, feel free to use it!

Flour - All-purpose flour is used here, but gluten-free 1-to-1 can be used as a substitute.

Peanut Butter - Creamy peanut butter binds the ingredients, adds protein, and gives a hint of delicious nutty flavor. You can also use any other seed or nut butter here such as sunflower or almond. 

Applesauce - Unsweetened applesauce not only adds natural sweetness but helps to keep the cookies moist. It also activates the baking soda to give the cookies their lift.

Chocolate - Chocolate chips, cocoa powder, and chocolate protein powder all give these cookies their extra decadent flavor. Make sure to check the labels to ensure they’re vegan.

Plant-Based Milk - I use almond milk here, but another plant milk of your choice can be used instead. 

Sweetener - Brown sugar goes great with the other ingredients of this recipe, however, another sugar can be used in its place. Just make sure the sugar is dry and granular like cane sugar or turbinado.

Egg Replacer - I use a flax egg in the recipe, which is a mixture of 1 tablespoon ground flaxseed, also called "flax meal," with 3 tablespoons of water. This helps bind the ingredients as well as provide extra nutrients. Another great option here is this egg replacer made by Bob’s Red Mill. 

Nuts - Nuts add a nice crunch to these cookies, but they are optional. I think pecans go really well with the triple chocolate, but any other kind like walnuts or almonds would be just as tasty. 

How to Make Vegan Protein Cookies

The full recipe with exact measurements can be found on the recipe card below.

Make a Flax Egg - Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let this sit and thicken up for about 5 minutes. 

Dry Bowl - Whisk all-purpose flour, protein powder, cocoa powder, and baking soda in a medium mixing bowl. 

Wet Bowl- Cream the brown sugar and peanut butter together in a large bowl. Then, stir in the flax egg, plant milk, and applesauce.

Combine - Add the dry ingredients to the large bowl. Gently mix them together until everything is mostly combined. Next, fold the chocolate chips and chopped pecans into the cookie dough. Note: The dough will be sticky.

Chill - Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the flavors come together, enhances the texture, and makes the dough a little more scoopable.

Roll & Flatten - Preheat the oven to 350°F and line a baking sheet with parchment paper unless it’s nonstick. Scoop out 1-tablespoon-sized drops of cookie dough. Roll each one into a ball and place them about an inch apart. Wet your fingers and press down onto the balls to create a flat cookie. 

Bake - Bake the cookies in the oven for 9-10 minutes. The edges will be slightly firm and the middles will be soft when they are done. Promptly remove the cookies from the oven and press a few more chocolate chips into the tops. Let them cool for 10 minutes and then enjoy!

Notes

• This is the protein powder I use, but another one of your choice should work as well.
• I use these vegan chocolate chips.
• Use a cookie scoop to scoop the dough because it will be sticky.
• Chilling the dough helps enhance the delicious flavors and firms up the dough texture.

Recipe Variation Ideas

• This egg replacer can be used instead of a flax egg.
• Gluten-free 1-to-1 can be used instead of all-purpose flour.
• Another type of sugar can be used as long as it’s grain-like.
• Any type of nut or seed butter like almond or sunflower.
• A different plant-based milk can be used such as oat or soy.
• Use walnuts, almonds, or pumpkin seeds instead of pecans.

Make-Ahead and Storage

These vegan protein cookies are just as tasty when saved for later! They can be stored at room temperature for 2 days, in the refrigerator for one week, or the freezer for 4 months. Allow them to cool before placing them in an air-tight container when storing them.

Related Recipes

• Try these high-protein, freezer friendly waffles.
• These banana bread cookies are great snacks!
• Kick start your day with this nutritious pumpkin smoothie.
• Bake some delicious chocolate pumpkin bread for breakfast.

I hope you loved these vegan protein cookies! Please leave a star rating and comment below.

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