These soft and chewy Vegan Protein Cookies are the perfect feel-good snack! Packed with creamy nut butter, melty chocolate chips, and plenty of protein, they’re deliciously satisfying without being loaded with sugar. Bake a batch to enjoy fresh from the oven, or keep some on hand for an easy, energizing snack whenever you need a quick pick-me-up.
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These irresistible treats are soft in the middle, with crisp edges, and full of tasty chocolatey-peanut butter flavor. Or any nut butter you choose to use!
This snack is a great way to change your routine from the usual smoothie, while still getting your protein 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 even more 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 amazing whether you eat them fresh, after being refrigerated, or stored on the kitchen 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 all of them on hand!
If you’re looking for more freezer-friendly recipes with extra protein, make sure to check out these Vegan Protein Waffles, Chocolate Peanut Butter Protein Bars, and Tofu Scramble!
Reasons To Love This Recipe!
- No flour
- Low sugar
- Gluten free
- High in protein
- Freezer-friendly
- No eggs, dairy free
- Quick and easy to make
- Only 6 simple ingredients
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Ingredient Notes and Substitutions
See the full list of ingredients below in the recipe card with exact measurements.
- Flax – Ground flax seeds help bind the ingredients as well as provide extra healthy nutrients. Flaxseed meal is a great pantry staple because it’s high in fiber and antioxidants. Here’s some more info on flaxseed benefits.
- 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 going through so many vegan protein powder brands, I have landed on Earth Chimp as my absolute favorite here.
- Nut Butter – Use creamy peanut butter or any other nut or seed butter. This adds a nutty flavor, structure, moisture, and protein to the cookies. Make sure to stir it really well if it has any natural oil sitting at the top.
- Sugar – Just a bit of organic/vegan 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 or date sugar works.
- 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 Easy and Delicious 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 nonstick mat.
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. Then, top them with chocolate chips.
Bake the cookies for about 10 minutes. Let them cool for a few minutes so they can firm up.
Enjoy them right away, throughout the week, or freeze them for later!
Make-Ahead and Storage
These vegan protein cookies are just as incredible when saved for later! They can be stored at room temperature for 2 days, in the refrigerator for one week, or in the freezer for 4 months.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Protein Cookies
Bonnie – Serene Trail
Equipment
- Sheet Pan
Ingredients
- 1 tablespoon flaxseed meal
- 1/4 cup soy milk, or another plant-based milk, (60ml)
- 2/3 cup plant-based protein powder,* vanilla, chocolate, etc., (70g)
- 1/3 cup peanut butter, creamy, (75g)
- 2 tbsp cane sugar
- 2 tbsp vegan chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a nonstick mat.
- Stir the flaxseed meal and plant milk together in a medium-sized mixing bowl. Let it sit for 5 minutes so it can thicken.
- Add in the nut 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 1/2 inch round discs with your hands. Top them with chocolate chips by slightly pressing them in.
- Bake the cookies for 9-10 minutes or until you start to see a slight golden tint to them. Let them cool for 15 minutes so they can firm up.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
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