Vegan Protein Cookies
These delicious vegan protein cookies are a healthy snack option that combines wholesome ingredients for a guilt-free indulgence, perfect for post-workout refueling or general enjoyment.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup almond flour Can substitute with gluten-free flour
- 1/2 cup vegan protein powder Choose your preferred flavor
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup nut butter (such as almond or peanut) Option for seed butter for nut-free
- 1/4 cup maple syrup or agave syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Add-ins (optional)
- 1/2 cup dairy-free chocolate chips Optional for extra sweetness
- 1/4 cup chopped nuts or seeds Optional for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, almond flour, vegan protein powder, baking soda, and salt. Stir well to mix all the dry ingredients.
- In another bowl, mix the nut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until combined. If you'd like, fold in the dairy-free chocolate chips and chopped nuts or seeds.
- Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges look golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, refrigerate the dough for 30 minutes before baking. Store cookies in an airtight container for up to a week, or freeze for up to three months.