Vegan Protein Cookies

A few protein cookies on a black cooling tray topped with sea salt flakes.

5 from 6 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: cookies

Calories: 133kcal

Author: Meesha

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

US Customary - Metric

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

*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 the maple syrup. You might need to add a splash of milk if the cookie dough looks dry.

Helpful tips

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 - Vegan protein cookies can be refrigerated in an airtight container for a week. Or, store it in freezer bags and freeze for 3 months.

Allow frozen cookies to thaw overnight in the fridge. You can enjoy them cold, or warm them in the microwave at 30-second intervals until warm.

Nutrition