Vegan Protein Cookies

These cookies are easy to make, packed with fibre & protein, and super tasty- all signs of a perfect snack!

There’s nothing like biting into a warm, yummy cookie, is there? While you can absolutely enjoy all types and flavours of cookies (all foods can fit after all), you may also be looking for a more filling and nutritious option without sacrificing on taste. I have just the thing! These Vegan Protein Cookies are a yummy & nutritious snack or breakfast option sure to keep you full and satisfied!

Ingredients

Here’s what you’ll need for this recipe:

Vegan Protein Powder: Adding a protein source to snacks can help manage hunger between meals, keep us full for longer, and meet our protein needs for the day. Aside from slightly contributing to the flavour, you would never really know these cookies had protein powder. Simply choose a vegan protein powder flavour that you enjoy (I chose vanilla)!

Almond Flour & Butter

Bananas

Rolled Oats

Ground Flaxseed

Baking Soda

Cinnamon

Chocolate Chips

Maple Syrup

Vanilla Extract

Salt

Kitchenware

You’ll also need:

Measuring cups/spoons

Mixing bowls & spoons

Baking sheet

Silicone liner or parchment paper

Oven

Steps

Preheat your oven to 350°F. Line the cookie baking sheet with a silicone baking liner or parchment paper.
In a bowl, make the flax egg by mixing together the ground flaxseed and water. Let it sit.
In a separate bowl, add the dry ingredients. Stir to combine.
In a third bowl, add the wet ingredients (including the flax egg). Stir to combine.
Add the wet ingredients to the dry ingredients and mix together to form a sticky batter.
Portion out the cookie dough with a spoon and gently roll into cookie balls using your hands. Flatten the top of the balls to form cookie discs. Transfer the cookie discs to the lined baking sheet.
Bake the cookies for ~18-20 minutes or longer to reach your desired texture.
Let the cookies cool for a few minutes.

Tips & Notes

Storage: These will stay fresh for a couple of days at room temperature and longer in the fridge. I suggest freezing whatever you don’t plan on eating within 3-4 days and if you are preparing larger batches to maximize freshness.

Substitutions: Feel free to choose your preferred add-ins instead of chocolate chips. Also, feel free to opt for your favourite vegan protein powder &/or nut butter!

Recipe

Vegan Protein Cookies

Servings: 12
Prep Time: 35 mins
Print

These cookies are easy to make, packed with fibre & protein, and super tasty- all signs of a perfect snack!

Ingredients

1 cup almond flour
1 cup rolled oats
1/2 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon
1 tbsp ground flax seed
3 tbsp water
1/2 cup almond butter (unsalted)
1 tsp vanilla extract
2 ripe bananas, mashed (~3/4 cup)
1 tbsp maple syrup
1/2 cup protein powder
1/2 cup chocolate chips

Directions

Preheat oven to 350°F. Line cookie baking sheet with silicone baking liner or parchment paper.
Make flax egg: In a bowl, mix together ground flaxseed and water and let sit.
In a separate bowl, add dry ingredients. Stir to combine.
In a third bowl, add wet ingredients (including flax egg). Stir to combine.
Add wet ingredients to dry ingredients and mix together to form a sticky batter.
Portion out cookie dough with a spoon and gently roll into cookie balls. Flatten top of the balls to form cookie discs. Transfer to lined baking sheet.
Bake cookies for ~18-20 minutes. Bake longer to reach desired texture.
Let cookies cool for a few minutes.

Nutrition

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

Did you make this recipe? Tag @nutrikaur on Instagram or leave a comment!

Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.