These vegan protein cookies are about to be your new favourite mid-day snack. Packed with protein and healthy fats and naturally sweetened with just bananas, it's a healthy treat you'll love.
I have heard all of your requests for more easy dairy-free snacks to meal prep. You LOVED my high protein chickpea cookie dough, so I thought I'd bring you another easy cookie recipe- this time one you can bake!
All you need are a few simple ingredients and in under 30 minutes you will be snacking on a batch of these high protein, plant based, gluten free snack cookies.
Why This Recipe Is Dietitian Approved
- The perfect balanced snack. I always prioritize balanced snacks with protein, healthy fats and fibre. Made with an almond flour, banana, protein powder and peanut butter base these cookies have all three!
- So easy to make. You just need one bowl, a spoon and a few minutes of your time.
- Meal prep friendly. Store these in the freezer for the perfect grab and go snack or addition to your balanced breakfasts for the entire week!
Ingredients
Flax egg. Essentially, it's just flax seed and water mixed together which creates a gel-like consistency to help bind ingredients similar to a real egg. Mix together one tablespoon of ground flaxseed with three tablespoons of water in a small bowl and set aside for about 10 minutes.
Vanilla extract. For flavour! When using vanilla extract in baking it really doesn't matter if you use natural or artificial vanilla extract as you are baking it off anyway- so the choice is yours.
Banana. This adds natural sweetness and to keeps these snack cookies together. I use mashed bananas as a way to decrease the amount of added sugar, making these the perfect after school snack option.
Peanut Butter. Not only does peanut butter add healthy fats and a yummy flavour, it's the glue that holds these cookies together. I always like using a natural peanut butter (the ingredients are just salt and peanuts) however any peanut butter or nut/seed butter will work!
Protein powder. The star ingredient in these vegan protein cookies. This is my favourite vegan protein- I use the vanilla flavour. If you don’t have protein powder on hand you can substitute this for additional almond flour.
Almond flour. To make these protein cookies gluten-free, we use almond flour as the base. We always buy ours at Costco (I find you get the largest amount for the cheapest price).
Chocolate chips. Completely optional, but highly recommended. Any chocolate chips or mix-ins of choice will work!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 350F and line a rectangle cookie sheet with parchment paper or a silicone baking mat.
Make your flax egg by whisking together ground flaxseed with water in a small bowl. Set aside and allow the flaxseed to thicken for 5 minutes.
In a large mixing bowl, combine mashed bananas, vanilla extract, peanut butter and your flax egg. Stir well.
To the same bowl, add vegan protein powder, almond flour and baking soda. Mix until fully combined. Add in chocolate chips and mix again.
Roll dough into 10 balls (using about 2 tablespoons of dough in each one) and place on your prepared cookie sheet. Bake for about 9-12 minutes.
Once baked, gently press down on each cookie dough ball using the palm of your hand until the cookies are about ½ inch thick. Allow to cool and sprinkle with flakey sea salt if desired.
Substitutions and Variations
To make gluten-free: This recipe uses almond flour so it is naturally gluten-free.
To make vegan: This recipe is naturally vegan, however ensure your chocolate chips are dairy-free and you choose a vegan protein powder.
To make nut-free: Unfortunately, this recipe cannot be made nut-free. For some delicious nut-free recipes, try my brownie protein bars or nut-free granola bars!
Equipment
Storage
Once the cookies have cooled, they can be stored in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. I do not recommend storing them on the counter as they do contain banana and should be refrigerated.
Top Tips
You may need to get your hands dirty to ensure the dough is fully combined. The dough is quite thick so I find using your hands to mix together the dry and wet ingredients works best
If you would like a sweeter cookie, use 1 banana and substitute the other banana with ¼ cup of maple syrup or honey
As these cookies don’t contain any oil or butter they won’t spread like a typical cookie. Use a spatula to gently press down on the cookie dough balls once baked to create a thick and gooey cookie!
For the best chocolate-y cookies I recommend using both chocolate chips AND chopped up chocolate chunks (these melt better).
Frequently Asked Questions
Yes, you can replace it with ½ cup of applesauce.
I have not tried using a normal all purpose flour, but oat flour will work. I would just recommend decreasing the oat flour by 2 tablespoons as I find it absorbs the liquid more than almond flour will.
As these cookies are 100% vegan, the dough is completely safe to eat raw. So if you don't feel like waiting for these cookies to bake, feel free to roll the dough into bite sized balls to make the perfect vegan protein cookie dough!
Yes, a regular egg works fine.
More High Protein Snack Recipes
If you love these vegan protein cookies you need to try these next:
- Homemade Perfect Bars
- Pumpkin Protein Balls
- Chocolate High Protein Mug Cake
- Cottage Cheese Cookie Dough Bark
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these vegan protein cookies, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Vegan Protein Snack Cookies
Ingredients
- 1 flax egg (combine 1 tablespoon ground flax seed with 3 tablespoon water)
- 2 medium ripe bananas mashed
- 2 teaspoon vanilla extract
- ⅓ cup natural peanut butter
- ½ cup vegan vanilla protein powder
- 1 cup almond flour
- ½ teaspoon baking soda
- ⅓ cup chocolate chips
- flakey sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350F and line a rectangle cookie sheet with parchment paper or a silicone baking mat.
- Make your flax egg by whisking together ground flaxseed with water in a small bowl. Set aside and allow the flaxseed to thicken for 5 minutes. In a large mixing bowl, combine mashed bananas, vanilla extract, peanut butter and your flax egg. Stir well.
- To the same bowl, add vegan protein powder, almond flour and baking soda. Mix until fully combined. Add in chocolate chips and mix again.
- Roll dough into 10 balls (using about 2 tablespoons of dough in each one) and place on your prepared cookie sheet. Bake for about 9-12 minutes.
- Once baked, gently press down on each cookie dough ball using the palm of your hand until the cookies are about ½ inch thick. Allow to cool and sprinkle with flakey sea salt if desired.
Erin says
Could I just use a regular egg for this recipe?
Nicole Addison says
Hi Erin! Yes I mention that above!
Nicole says
These cookies are so delicious and easy. They are becoming a weekly staple in our house, and the kids love them too!
Samantha Damay says
Great snack before working out ! It gives me full of energy !
Bekah says
Nicole!
These cookies are divine! I can’t keep myself from having more than one in a sitting.
The flake salt on top is absolutely necessary to make these the perfect guilt free, protein packed treat. I’ve been trying to increase protein and cut back on processed sugars. This is the perfect sweet and healthy treat to satisfy cravings! Thank you! Making my second batch of many more to come.