Soft, moist, and irresistibly delicious, these vegan protein cookies will be your next favorite snack! Each cookie is packed with 10g of protein for under 150 calories. A one-bowl recipe is also easy to make and ready in 20 minutes.
We always keep a stash of protein-packed goodies in our fridge, so we are never out of a healthy treat! Other than these cookies, we also like making chocolate peanut butter protein bars, protein cinnamon rolls, and vegan protein balls.
I used to reach for store-bought protein cookies or bars whenever I hit the mid-afternoon slump, until I realized I could make my own for a fraction of the cost.
These vegan protein cookies taste better than any store-bought protein bars and cookies! It has a light banana flavor and is super moist with melty chocolate chips in every bite. I love enjoying one with a soy latte or protein iced coffee for the perfect pick-me-up.
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💚Why you will love vegan protein cookies
- Delicious, soft, and super satisfying to have
- Healthier and is naturally vegan and gluten-free
- Budget-friendly, easy to make, and only calls for simple ingredients
- A quick grab-and-go treat perfect as a post-workout snack, breakfast, or dessert!
🍌What you will need
- Bananas - Make sure your bananas are ripe and spotty, as they act as a natural sweetener in this recipe.
- 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.
- 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 and add a splash of milk if the cookie dough seems dry.
- Oats - Rolled oats add a satisfying chew. Plus, it is a slow-digesting carb packed with fiber, keeping you fuller for longer!
- Chocolate chips - An optional ingredient that makes your cookie more indulgent. I am using Enjoy Life's dark chocolate chips, but feel free to use any brand you like!
See the recipe card for full information on ingredients and quantities.
📃Ingredients substitutions and variations
- Protein powder - You can go for sweetened, flavored protein powder (peanut butter and vanilla flavor would work great in this recipe!) If your protein powder is on the sweeter side, reduce maple syrup. You might need to add a splash of milk if the cookie dough looks dry.
- Nut-free - Swap peanut butter with other seed butters, such as sunflower seed butter or tahini.
- Oatmeal raisin - Replace chocolate chips with an equal amount of raisins to make oatmeal protein cookies! I would also recommend adding a pinch of cinnamon.
- Chocolate protein cookies - Use chocolate protein powder and add 2-3 tablespoons of cocoa powder. If the dough looks dry, add a splash of milk.
- Other mix-ins - Chopped nuts, flaxseeds, chia seeds, dried cranberries, sultanas, and chopped up chocolate bars are some great options.
🔪How to make vegan protein cookies
Step 1: With a fork or potato masher, mash bananas until smooth.
Step 2: Add maple syrup and peanut butter. Stir until everything is well combined.
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Step 3: Mix in protein powder, oats, chocolate chips, and baking powder to form a cookie dough.
Step 4: Scoop out ¼ cup of the mixture per cookie. Gently flatten it out using damp hands.
Step 5: Bake cookies at 180 °C (350°F) for 8-10 minutes, or until the edges are firm and cookies look set.
Step 6: Allow cookies to cool down slightly and firm up. Optionally, sprinkle with some flaky sea salt before digging in!
✔Helpful tips
- Texture of cookie dough - The dough will be slightly wetter and stickier than regular cookie dough. If it is too dry, add some milk, a tablespoon at a time.
- Handle dough with damp hands - Wet hands prevent sticking. I recommend keeping a small bowl of water beside while shaping cookies.
- Do not overbake - As these vegan protein cookies are lower in fat and can dry out quickly. Cookies will be quite soft fresh out of the oven but will firm up after cooling.
❄️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.
Freezer - Store protein cookies in a freezer bag, and they can be frozen for 3 months. Allow cookies to thaw overnight in the fridge. Enjoy it cold or reheat in the microwave at 30-second bursts until warm.
🍽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 protein powder unflavored/vanilla*
- ½ cup rolled oats
- ⅓ cup chocolate chips
- 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 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 will be slightly stickier than regular cookie dough.¼ cup peanut butter , 1 ¼ cup protein powder, ½ cup rolled oats , 1 ½ teaspoons baking powder , ⅓ cup chocolate chips
- Portion out around ¼ 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 the edges are firm and the cookies look set. Let your vegan protein cookies cool down slightly before enjoying!
Notes
- Handle dough with damp hands - Wet hands prevent sticking. I recommend keeping a small bowl of water beside while shaping cookies.
- Do not overbake - As these vegan protein cookies are lower in fat and can dry out quickly. Cookies will be quite soft fresh out of the oven but will firm up after cooling.
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!