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Vegan Protein Cookies

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These easy vegan protein cookies only have 9 ingredients you likely have on hand and are full of tasty nutrition. 

Vegan Protein Cookies

If you’ve been around here long, then you know that I’m constantly trying to find healthy and filling snacks for my two boys, who play competitive soccer.

Athletes, young and old, need a lot of calories to maintain the amount of activity they do. These help my boys get an extra edge on an extra busy week of soccer.

It’s not always easy getting them to love things with protein powder. If they ate enough, it would be easy to eat their protein requirements without needing any protein powder. 

Still, they just don’t have enough hours in the day to eat the amount they need to for their activity level.

With two of these high protein cookies, they can get almost 400 calories and 14 grams of protein.

What I love about these peanut butter protein cookies


  • They have simple ingredients.
  • They taste better than store-bought protein cookies and protein bars.
  • They are made with real food.
  • The only added sugar is maple syrup.
  • My kids love them
  • It’s such an easy recipe that it can be whipped up in less than 20 minutes from start to finish.
  • They are naturally gluten-free as long as your protein powder doesn’t have any gluten in it and you use gluten-free oats. No all purpose flour in these babies!
single vegan protein cookie

Ingredients and substitutions for vegan protein cookies


Check out the recipe card at the bottom of this post for the full recipes.

Vegan protein cookie ingredients
  • Rolled oats– I prefer to use rolled oats here because rolled oats have a more dense application and hold together typically better than quick oats. However, if all you have is quick oats, then feel free to use them in a 1:1 ratio.
  • Peanut butter is my favorite nut butter to use, but if you have a peanut allergy or don’t like peanut butter for whatever reason, you can use a different nut butter. Almond butter, sunflower butter, and cashew butter would make a great substitution for peanut butter. You can use natural peanut butter or whatever peanut butter you have on hand.
  • Maple syrup- This makes a great alternative to regular sugar or brown sugar to keep with more natural sugar and helps make these vegan cookies tasty. I have quite a sweet tooth, so I love adding sugar instead of just using the sweetner from the protein powder. If you don’t have maple syrup, you can use another liquid sweetner, like agave or honey, if you aren’t vegan.
  • Vegan protein powder- My favorite vegan protein powder is Orgain. I use chocolate in this recipe because that’s what I always have on hand. You can use a different flavor or brand if you would prefer. Vanilla or cookies and cream would taste great in these.
  • Applesauce- This works as a binder in this recipe instead of using a flax egg and adds a little sweetness. If you don’t have applesauce, you can use mashed bananas in the same quantity.
  • Vanilla extract– this adds that classic vanilla flavor that you’re looking for in a chocolate chip cookie, but in our case, an oatmeal chocolate chip cookie.
  • Ground cinnamon- This only adds a hint of a flavor of cinnamon; if you don’t like it, feel free to leave it out. It’s not a make-or-break ingredient.
  • Sea salt– You can use any salt. It doesn’t have to be sea salt. The little bit of salt helps bring out the rest of the flavor.
  • Vegan chocolate chips– the chocolate chips make this cookie for me. I’m a big chocolate fan, if you are not, you can leave it out, but I would highly recommend leaving it in.

How do you make this vegan protein cookie recipe?


Step 1:

Preheat oven to 350 degrees Fahrenheit. Take a cookie sheet and use a Silpat, parchment paper, or lightly grease it and set it aside.

Step 2:

vegan protein cookie ingredients before mixing

In the bowl of a stand mixer or use a medium bowl and electric mixer, add all the ingredients but the chocolate chips and mix until combined well. Then add your chocolate chips and stir.

vegan protein cookie dough all mixed

Step 3:

vegan protein cookie dough pre cooked

Scoop out dough with a cookie scoop and roll it into small cookie dough balls.

Step 4:

Place balls on a prepared baking sheet, and flatten slightly or keep them in the ball shape (this is what I did).

Step 5:

baked protein vegan cookie dough on a cookie sheet

Bake in the preheated oven for 7-8 minutes.

Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

How do you serve these homemade protein cookies?

These are best served either slightly warm or at room temperature. I love an ooey gooey chocolate chip cookie, but I also like one that’s had time to set up.

For the best results, eat within a few days.

These healthy cookies are great for a quick snack, breakfast, after a sports snack, or whatever you want a little protein kick in.

vegan protein cookies

Storing and freezing instructions


Storing- These protein powder cookies are best stored in an airtight container on the counter for up to 5 days. You can also store them in the fridge, but I prefer them at room temperature.

Freezing- Let the cookies come to room temperature before placing them in an air-tight container in the freezer for up to 6 months. Let them defrost on the counter before enjoying them.

Expert Tips and Tricks


  • These cookies don’t spread at all, so if you want them to spread, you’re going to have to push them down with the palm of your hand, and the bake time may be slightly shorter.
  • Don’t let this recipe sit around; the oats will absorb the liquid and potentially be dry.
  • Use a cookie scoop or ice cream scoop for even cookies.

Recipe Add-ins


If you want to make this the perfect recipe for you, feel free to customize it with some mix-ins

  • Dried fruit- craisins, raisins, etc
  • Nuts- walnuts, peanuts, pecans, etc.
  • Different vegan chocolate chips or chocolate chunks- i.e., vegan white chocolate.
  • Or whatever you like in your protein cookies.

Vegan Protein Cookies Recipe FAQS


vegan protein cookies on a cooling rack

What’s the best vegan protein powder to use?

I always have vegan Orgain protein powder on hand. It’s important that it’s a good tasting protein powder, which sometimes can be hard to find.

I use chocolate protein powder because that’s what I always have, but other flavors could also be good.

Different brands will taste different and have different grams of protein amount.

There are also different types of protein powders like pea protein, hemp protein, soy protein, and many more some of these flavors will taste stronger than others.

I would go with a flavored one and not an unflavored one.

What does protein powder do in cookies?

Protein powder can boost nutrition and protein when making cookies. It can also replace some flour, depending on the recipe.

When should you eat protein cookies?

Protein cookies can be eaten anytime, but they are best after a workout, as a snack, or for breakfast. They have a fair amount of fat, so some people may only want to eat them after a workout, but that will vary per person.

Want some other delicious vegan cookie recipes or some vegan snack bars?

single vegan protein cookie

Vegan Protein Cookies

Print Pin Rate
Prep : 8 minutes
Cook : 7 minutes
Total : 15 minutes
Servings: 12 cookies

Ingredients

  • 2 cups rolled oats
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup

  • 1/4 cup vegan protein powder

  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon sea salt

  • 1/4 cup vegan chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Take a cookie sheet and use a Silpat or lightly grease and set it aside.
  • In the bowl of a stand mixer or use a medium bowl and electric mixer, add all the ingredients but the chocolate chips and mix until combined well. Then add your chocolate chips and stir.
  • Scoop out dough and roll it into small balls. Place balls on a prepared baking sheet, and flatten slightly or keep them in the ball shape (this is what I did)
  • Bake in the preheated oven for 7-8 minutes.
  • Let cool on baking sheet for 5 minutes, then transfer to a wire cooling rack.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 121 cookie | Calories: 172kcal | Carbohydrates: 19g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 53mg | Potassium: 132mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg
Course: Snack
Cuisine: American
Keywords: best vegan protein cookies, oatmeal vegan protein cookies, vegan healthy protein cookies, vegan protein chocolate chip cookie recipe
Author: Courtneys Homestead
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