Vegan Protein Cookies

Try these vegan protein cookies for an indulgent treat with a healthy punch! Made with almond flour, plant-based protein powder, and soy milk, they're here to help you deliciously hit your wellness goals. Forget expensive store-bought cookies when you have this affordable, homemade option!

Why you'll love this recipe

• Packed with protein: Each cookie contains over 7 grams of plant-based protein!
• Quick & easy: You can whip up these cookies in 20-25 minutes, making them the perfect last-minute dessert or snack like my gluten-free chocolate muffins.
• Diet-friendly: These vegan protein cookies are also gluten-free and can easily be made oil-free, catering to a wide audience.
• Indulgent flavor: Despite being healthy, these cookies don't skimp on flavor! They’re loaded with decadent chocolate chips and a hint of vanilla.

Healthy vegan protein cookies

Taking inspiration from my vegan protein pancakes, I’ve created yet another healthy spin on a classic treat with these vegan protein powder cookies!

Unlike store-bought options loaded with palm oil and refined sugars, they’re made with natural, easy-to-pronounce ingredients. Plus, they cost a fraction of the price to make.

This recipe is crafted with a base of almond flour and protein powder, creating a texture that's both chewy and satisfying. With a generous dose of vegan chocolate chips and an optional sprinkle of salt flakes, these cookies strike the perfect balance between health and indulgence.

Ingredients & Substitutions

• Almond flour: Adds a nutty flavor and tender texture. Plus, it’s naturally gluten-free. You can swap almond flour 1:1 with another nut flour or oat flour.
• Protein powder: Boosts the protein content and adds to the cookie structure. Feel free to use vanilla or plain plant-based protein, like Vega or Naked Nutrition pea protein.
• Baking soda: Helps the cookies rise. If you don’t have baking soda, you can use 1 teaspoon of baking powder.
• Salt: Use fine-grain salt in the batter to give the cookies dimension. I also like to top the cookies with flaky sea salt for an extra contrast.
• Soy milk: Adds moisture. Almond, oat, or rice milk can be used if you don’t have soy.
• Vinegar: Use regular white vinegar, or try lemon juice as a substitute.
• Vegan butter: Gives the cookies a rich flavor and texture. Coconut oil also works.
• Maple syrup: Sweetens the cookies naturally. You can also use agave or coconut nectar.
• Nut butter: I prefer peanut or almond butter to add depth and bind the ingredients. Cashew butter also works, or you can try sunflower butter for a nut-free option.
• Vanilla extract: Enhances the sweetness of the cookies. Use pure vanilla extract!
• Vegan chocolate chips: Dark chocolate adds a burst of sweetness to each bite. If you don’t have access to vegan-friendly chocolate chips, try carob chips or chopped nuts.

How to make vegan protein cookies

• Step 1: Combine the soy milk and vinegar in a bowl to form your vegan buttermilk. Similar to traditional buttermilk, this mixture gives the cookies a tender crumb.

• Step 2: In a mixing bowl, combine the dry ingredients. Mix all the wet ingredients in a separate bowl, including your homemade buttermilk.

• Step 3: Gently fold the dry ingredients into the wet ingredients until a dough forms. Be careful not to overmix, as this can result in dense and tough cookies. Fold in most of the chocolate chips, reserving some for topping. Chill the dough for about 15-20 minutes to make handling and shaping easier.

• Step 4: Scoop out 2-tablespoon balls of dough onto a lined baking sheet and press the remaining chocolate chips on top. Bake the cookies at 350F for 20-25 minutes.

• Step 5: Allow your vegan protein powder cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack. They will firm up as they cool. Sprinkle over some salt flakes, if desired.

Storage & Reheating

Let your vegan protein cookies cool completely on the wire rack before transferring them to a container to prevent moisture build-up. Here’s how to store them:

• Room temperature: You can leave the cookies in an airtight container on the counter for up to 1-2 days, but they’re best kept in the fridge.
• Fridge: I prefer storing the cookies in the fridge since they are quite moist. Keep them in an airtight container for up to 5-6 days.
• Freezer: These cookies are also freezer-friendly! Freeze them for up to 3 months. Ensure they are wrapped in foil or cling wrap or sealed containers.

Variations

• Spiced: Add cinnamon or nutmeg for a warm, holiday-inspired flavor.
• Nutty: Mix in chopped walnuts, pecans, or almonds for added crunch.
• Fruit-filled: Fold in dried cranberries or raisins for an extra chewy touch.
• Mocha: Add a teaspoon of instant coffee for a mocha twist.
• Double chocolate: Add cocoa powder for an extra chocolatey cookie.

Top tips

• Check protein powder sweetness: Adjust the amount of maple syrup based on the sweetness of your protein powder.
• Don't overmix: Mix just until the ingredients are combined to keep the cookies tender.
• Use parchment paper: Parchment paper prevents the cookies from sticking and ensures the bottoms are baked evenly.
• Make even scoops: Use a cookie scoop for uniform size and even baking.
• Room temperature ingredients: This incorporates the ingredients evenly, resulting in a better cookie texture.
• Cool completely: Let the cookies set on the pan for at least 15 minutes for the best texture.

FAQ

More vegan desserts

Looking for more vegan treats like vegan protein powder cookies? Check out these recipes:

• Vegan Blueberry Muffins: A sweet, tender, and comforting recipe. 
• Vegan Chocolate Chip Muffins: Sweet, chocolatey, and tender muffins.
• Olive Oil Cake: A moist and tender cake infused with olive oil and lemon zest. 
• Vegan Chocolate Chip Cookies: Small-batch recipe with no eggs, flour, or refined sugar.