Soft and chewy Vegan Protein Cookies are such a healthy snack! These peanut butter chocolate chip goodies are low in sugar, but high in protein! Make a batch to munch on right away or for that boost of energy when you’re on the go!
These irresistible treats are soft in the middle, with crisp edges, and tasty chocolatey-peanut butter flavor.
This snack is a great way to change your routine from the usual smoothie, while still getting your protein powder in. You can also eat the cookie dough balls in raw form, almost like truffles!
There is no need for store-bought with this scrumptious homemade cookie recipe. As much as I appreciate Lenny and Larry Cookies, this homemade version is fresh, inexpensive, and delicious!
These flourless, protein powder cookies are 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 on the counter.
In fact, I like to eat them straight out of the freezer!
It’s so nice to be able to whip-up a high-protein snack in just a few minutes and with only 6 ingredients! You might already have them on hand!
If you're looking for more freezer-friendly recipes with extra protein, make sure to check out these Vegan Protein Waffles and Tofu Scramble!
Reasons To Love This Recipe
- No flour
- Low sugar
- Gluten free
- High in protein
- No eggs, dairy free
- Quick and easy to make
- Just 6 simple ingredients
Ingredient Notes and Substitutions
- Flax - Ground flax seeds help bind the ingredients as well as provide extra nutrients. Flaxseed meal is a great pantry staple because it's high in fiber and antioxidants.
- Plant Milk - I like soy here for the extra protein but any other plant milk will work just fine.
- Protein Powder - Use your favorite protein powder. Vanilla, chocolate, fudge, or peanut butter are all good. Pea protein works as well. Make sure to use a powder that you actually like the taste of. After many, many trials, I have landed on Orgain as my favorite.
- Peanut Butter - Use creamy peanut butter or any other nut or seed butter. This adds a nutty flavor, structure, and protein to the cookies. Make sure to stir it really well if it has the natural oil sitting at the top.
- Sugar - Just a bit of cane sugar is used to sweeten the cookies as well as help them spread and brown in the oven. Another dry, granulated sugar such as coconut can work.
- Chocolate Chips - Dark chocolate chips are so good on these cookies. Be sure to check that the ingredients are dairy free. I usually buy the Enjoy Life brand but have recently found a large bag of vegan chocolate at Costco.
How to Make Vegan Protein Cookies
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven and line a baking sheet with parchment paper or a non stick mat. Either one works just as well.
Combine the flaxseed meal with the plant milk, and let this mixture sit for a few minutes. During this time, it will thicken and form a gel-like consistency.
Add in the remaining ingredients except for the chocolate chips.
Combine everything. The dough will be thick and sticky so you’ll want to mix this by doing a little bit of cutting and mashing.
Scoop out the dough and roll it into balls. I use an ice cream scoop for this. Place the cookie dough balls on the lined sheet, 1-2 inches apart.
Flatten the balls into round discs with your hands or fingers. Then, top them with chocolate chips.
Bake the cookies for about 10-12 minutes or until you start to see a slight golden tint. Let them cool for a few minutes so they can firm up.
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.
- Try these high-protein, freezer friendly waffles.
- These banana bread cookies make great snacks!
- Kick start your day with this nutritious pumpkin smoothie.
- Bake some delicious chocolate pumpkin bread for breakfast.
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Vegan Protein Cookies
- 1 tablespoon flaxseed meal
- 3 tablespoons soy milk, or another plant-based milk
- ⅔ cup vegan protein powder, vanilla, chocolate, etc.
- ⅓ cup peanut butter, creamy
- 2 tablespoon cane sugar
- ¼ cup vegan dark chocolate chips
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a nonstick mat.
- Stir the flaxseed meal and plant milk together in a medium to large-sized mixing bowl. Let it sit for 5 minutes so it can thicken.
- Add in the peanut butter, cane sugar, and protein powder. Combine everything by stirring, cutting, and mashing the ingredients together.
- Scoop out 1.5 tablespoon-sized amounts of the thick and sticky cookie dough. Roll them into balls and place them on the lined cookie sheet 1-2 inches apart.
- Flatten the cookie dough balls into ½ inch round discs with your hands. Top them with chocolate chips by slightly pressing them in.
- Bake the cookies for 10-12 minutes or until you start to see a slight golden tint to them. Let them cool for 15 minutes so they can firm up.
The nutrition information is estimated and can vary depending on brands and measurements used.
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