Moist, soft, and decadent, these vegan protein cookies will be your next favorite snack! Each cookie has 10g of protein and just under 150 calories. This one-bowl recipe is also easy to make and ready in 20 minutes.
Protein powder is one of the most versatile ingredients to incorporate into various baked goods! I had made and posted recipes for protein flapjacks, protein muffins, and protein cinnamon rolls in the past.
However, these protein cookies are my current favorite. They have a pleasantly fudgy and soft texture, are not overly dense, and are decadent without being sickly sweet.
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💚Why you will love this recipe
- Delicious and perfectly sweetened without being overly heavy
- Packed with protein - a cookie contains around 10g of protein!
- Great as a grab-and-go breakfast, snack, or a high-protein dessert
- Much cheaper and cost-effective compared to packaged protein cookies
🍌What you will need
🍌Ingredients notes and substitutions
- Bananas - Make sure your bananas are ripe and spotty, as they act as a natural sweetener in this recipe.
- Protein powder - I recommend going with unflavored or vanilla protein powder. I am using Naked Protein unsweetened protein powder. If using a sweetened protein powder, you can reduce the amount of maple syrup used to compensate.
- Maple syrup - Feel free to substitute it with other liquid sweeteners like agave or sugar-free syrup.
- Peanut butter - Can be replaced with other nut butter, such as almond or cashew butter.
- Chocolate chips -Optional, but highly recommended! I am using Enjoy Life dark chocolate morsel.
🔪How to make
Using a fork or potato masher, mash the bananas until reasonably smooth.
Add maple syrup and peanut butter. Stir until everything is well mixed.
Then, mix in protein powder, oats, chocolate chips, and baking powder. Mix until a dough forms.
Scoop out ⅓ cup of dough and transfer it to a lined baking sheet. Gently flatten cookies using the palm of your hands or a spoon.
Bake cookies in an oven preheated to 180C/350F for 8-10 minutes or until the edges are firm and the cookies look set.
Allow vegan protein cookies to cool down before digging in!
✔Helpful tips
- Texture of dough - The dough will be fairly sticky, and you will be tempted to add more protein powder. DO NOT do that, or your cookies might turn out to be dry and crumbly!
- Shaping cookies with wet hands - Due to the dough's texture, portion it onto a lined baking sheet using a measuring cup (e.g., ⅓ cup). Then, gently flatten the cookies with damp hands.
- Do not overbake - Cookies might look undercooked and super soft straight out of the oven, which is completely normal! As these vegan protein cookies are relatively low in fat, overbaking might cause them to dry out.
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✨Variations and add-ins
Chocolate cookies - Use a chocolate-flavored protein powder. Add 2-3 tablespoons of cacao powder to make it extra chocolatey.
Oatmeal raisins - Replace chocolate chips with an equal amount of raisins.
Other add-ins - Get creative with the add-ins! My favorites include chopped nuts (walnuts, pecans, almonds), dried cranberries, and sultanas.
❄️Storing suggestions
Fridge - These vegan protein cookies can be refrigerated for a week. Store them in an airtight container to prevent them from drying out. Enjoy them cold or warm them up in the microwave before eating.
Freezer - These cookies freeze well too! They can be frozen for up to 3 months.
🍽More high protein vegan snacks
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📖 Recipe
Vegan Protein Cookies
Ingredients
- 4 medium ripe banana about 16 oz (450g)
- ¼-1/3 cup maple syrup or agave syrup/sugar-free syrup
- ¼ cup peanut butter or other nut/seed butters
- 1 ¼ cup plant-based protein powder unflavored for vanilla**(125g)
- ½ cup rolled oats (45g)
- ⅓ cup chocolate chips (80g)
- 1 ½ teaspoons baking powder
Instructions
- Preheat oven to 180C/350F. Line a baking sheet with parchment paper or a sillicon mat.
- In a large mixing bowl, mash banana with a fork or potato masher until smooth.4 medium ripe banana
- Next, add in maple syrup and peanut butter. Stir until everything is well combined.¼-1/3 cup maple syrup
- Now, add in protein powder, oats, chocolate chips and baking powder. Mix well. The mixture should resembles cookie dough, so do add a splash of water or more protein powder if needed.¼ cup peanut butter, 1 ¼ cup plant-based protein powder, ½ cup rolled oats, 1 ½ teaspoons baking powder, ⅓ cup chocolate chips
- Portion out around ⅓ cup of cookie dough, and transfer to a lined baking sheet. Gently flatten the dough using your palm. Repeat until the dough is used up.
- Bake for 8-10 minutes, or until cookies appears firm and set. Let your vegan protein cookies cool down slightly before enjoying!
Notes
- Texture of dough - The dough will be fairly sticky, and you will be tempted to add more protein powder. DO NOT do that, or your cookies might turn out to be dry and crumbly!
- Shaping cookies with wet hands - Due to the dough's texture, portion it onto a lined baking sheet using a measuring cup (e.g., ⅓ cup). Then, gently flatten the cookies with damp hands.
- Do not overbake - Cookies might look undercooked and super soft straight out of the oven, which is completely normal! As these vegan protein cookies are relatively low in fat, overbaking might cause them to dry out.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Stephanie says
I really enjoy the taste of this recipe, though I think the measurements may be off. I've tried it twice now. I measure out 450 grams of mashed banana. The dough is way too wet, and the cookies take 3-4 times longer to bake than advised in the recipe. Would decreasing the amount of banana help? The flavor is great, so I really want to figure this out.
Jim Mee Sha says
Yes, you can try to decrease the amount of banana used! This is because different kinds of protein powder have different absorbancy. 😁
Ben says
When I’ve previously baked with protein powder the taste has been prominent and the cookies were on the dry side. I was therefore a little sceptical about this recipe due to large amount of protein powder but I was very happily surprised by the results. The cookies were soft and the primary taste was banana. I used pea protein powder which I thankfully couldn't taste much but I think did slightly nullify the sweetness of the maple syrup. Given that I made this primarily for the high protein content this was a very good result. I also replaced chocolate with raisins which worked well. Will make again.
Jim Mee Sha says
Glad to hear that you like it!
Alex S says
Question - Can you taste the pea protein? The naked brand of unflavored pea protein is really hard to go unnoticed and I like my cookies sweet. Thanks!
Jim Mee Sha says
No, not really!