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!
Servings: 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.