Healthy Vegan Protein Cookies

You are going to love these Healthy vegan protein cookies that are also gluten-free, oil-free and packed with plant-based protein! They are naturally sweetened with maple syrup and vegan protein powder and so easy to make. No added oil or butter makes these a healthy choice for vegan protein cookies!

HEALTHY VEGAN PROTEIN COOKIES

Yes, these actually taste amazing! Some vegan protein cookies or bars I’ve tried have been dry and really gross. But not these! It took me a couple of trials to get them down but these are fudgy and taste delicious and are moist. Only 1 bowl and simple ingredients needed!

INGREDIENTS NEEDED

(Full details and measurements on the recipe card below.)

• Superfine oat flour: 
• Quick-cooking/Instant oats: Since there isn’t a lot of liquid in these cookies, it is important to use the instant oats, as they are much smaller and have been pre-cooked, so they are softer and more moist and work better in these cookies. Regular oats are too dry and tough and won’t blend in well during baking.
• Superfine blanched almond flour: This helps them to be moist since there is no oil.
• Vegan protein powder (sweetened): Sprout Living vanilla lucuma vegan protein powder (Use my code “thevegan8” to save 20% off)
• Baking powder
• Peanut butter or cashew butter
• Pure maple syrup
• Plant-based milk: I used almond milk.
• Unsweetened applesauce
• Vanilla extract
• Dairy-free semi-sweet chocolate chips 

HOW TO MAKE VEGAN PROTEIN COOKIES

Step 1. Combine the dry ingredients.

Step 2: Add the wet ingredients and mix until a thick, sticky batter forms. Chill the cookie dough in the freezer for 1 hour, as it will be too sticky to form into balls at this point.

Step 3: After chilling, they should roll into balls. If they are sticking to your hands still, wet your hands with water and that should make them easy to roll into balls.

Step 4: Add the balls of cookie dough to the pan, spaced about 2 inches apart.

Step 5: Flatten into round shapes about 1/4 to 1/2 inch thick and bake 10-12 minutes. Cool 10 minutes before eating, as they will be too soft to eat right away.

I hope you really love these vegan protein chocolate chip cookies as much as I do! They are a great treat with a good dose of protein!

MORE VEGAN COOKIE RECIPES

• Vegan Macadamia Nut Chocolate Chip Cookies
• Cashew Butter Chocolate Chip Cookies
• Vegan Gluten-free Chocolate Cookies
• Crispy Vegan Chocolate Chip Cookies
•  5 Ingredient Almond Butter Chocolate Chip Cookies
• 4 Ingredient Vegan Peanut Butter Cookies
• Vegan Grain-free Chocolate Coconut Cookies
• Dark Chocolate Molasses Cookies
• Vegan Gluten-free Oatmeal Chocolate Chip Cookies

Healthy Vegan Protein Cookies

Brandi Doming

You are going to love these healthy vegan protein cookies that are also gluten-free, oil-free and packed with plant-based protein! They are naturally sweetened with maple syrup and vegan protein powder and so easy to make. No added oil or butter makes these a healthy choice for vegan protein cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Yields 12 cookies

Ingredients

• 1/4 cup + 2 tablespoons (48g) superfine oat flour (I used certified gluten-free)
• 1/4 cup (28g superfine blanched almond flour
• 1/4 cup (32g) Sprout Living vanilla lucuma vegan protein powder (Use my code "thevegan8" to save 20% off)
• 3 tablespoons (24g) quick cooking/instant oats (see post above why instant oats are important)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2 tablespoons (40g) pure maple syrup or agave
• 2 tablespoons (30g) plant-based milk
• 1/4 cup (60g) unsweetened applesauce
• 1/4 cup (64g) natural peanut butter or cashew butter (make sure no added oils)
• 1 teaspoon vanilla extract
• 6 tablespoons (90g) dairy-free semi-sweet chocolate chips

NOTE

• Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
• I use this scale.

Instructions

 

• Preheat the oven to 375°F and line a sheet pan with parchment paper.
• To a large bowl, combine the oat flour, almond flour, protein powder, instant oats, baking powder, and salt and whisk well.
• Add the syrup, milk, applesauce, nut butter, vanilla, and chocolate chips. Stir until the mixture all comes together into a thick, sticky cookie dough. Use the back of the spoon to press the mixture together.
• Place the bowl of cookie dough in the freezer for one hour, as it will be too sticky to roll into balls at this point.
• After chilling, use a 1 1/2 tablespoon cookie scoop to roll into 12 cookie balls with your hands. The dough should be easier to work with at this point, but if it's still a bit too sticky, then wet your hands with water and then form the balls. Damp hands make it much easier so the dough doesn't stick.
• Place each ball onto the pan about 2 inches apart. Use dam fingertips to press each cookie down to 1/4 to 1/2 inch thick, forming a round shape around the edges (like pictured).
• Bake for 10-12 minutes. 10 for soft cookies and 12 for crispier cookies. They should be puffed up some and a bit golden around the edges.
• Cool for 10 minutes on the pan before transferring to cool on a cooling rack. They need to cool before eating or they will fall apart. Store in a sealed container so they don't dry out. These are best the first day and still good the next day but will start to dry out after that due to the protein powder.

Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!

Keyword cookies, protein cookies, vegan protein chocolate chip cookies, vegan protein cookies

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.