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 these cookies are sure to be a hit!
Why you need this vegan protein cookie recipe
I have heard all of your requests for more easy dairy free snacks to meal prep. Which is why today I am bringing you the EASIEST vegan protein cookie recipe ever. 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.
If you still need to be convinced... here are THREE reasons why you need these cookies in your life as soon as possible!
- They are the perfect balanced snack. As a registered dietitian I am always looking for new balanced snack ideas. I want my snacks to be filling and satisfying so I always want some form of protein paired with either fibre or a healthy fat. Made with an almond flour, banana, protein powder and peanut butter base these cookies have all three!
- They are so easy to make. This is one of those recipes that you just need one bowl, a spoon and a few minutes of your time (so the perfect recipe for someone with NO time).
- They are perfect for meal prep. Store these in the freezer for the perfect grab and go snack or addition to your balanced breakfasts for the entire week!
Ingredients needed for plant based protein cookies
All you need are eight ingredients (you probably already have on hand) to make these easy vegan protein cookies!
Flax egg- The secret ingredient in all of my vegan baked goods! If you are unfamiliar with what a flax egg is- essentially it's just flax seed and water mixed together which creates a gel-like consistency to help bind ingredients similar to an 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- Our natural sweetness (and to help keep these snack cookies together). I use mashed bananas as a way to decrease the amount of added sugar, making these the perfect afterschool snack option!
Peanut Butter- 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 protein part of this vegan protein cookie recipe! I like using my favourite protein (I love the vanilla flavour in these- plus it's vegan!). If you don’t have protein powder on hand you can substitute this for additional almond flour! Just make sure you are using a plant based protein if you are vegan!
Almond Flour- To make these gluten free protein cookies, 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!
How to make vegan protein cookie dough
To make these EASY snack cookies all you need is one bowl and a mixing spoons so grab your ingredients and tools and let's go!
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 one tablespoon of ground flaxseed with three tablespoons of water in a small bowl. Set aside and allow the flaxseed to thicken for 5- 10minutes (until a gel-like consistency forms). 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. Gently press down on each cookie dough ball using the palm of your hand until the cookies are about ½ inch thick. Bake for about 9-12 minutes. Allow to cool and sprinkle with flakey sea salt if desired.
Frequently asked questions
Are these gluten free protein cookies?
YES! Since we used almond flour as the base of these cookies they are gluten free. I would always recommend you check the labels of all of the ingredients you use if you are celiac just to be safe though!
Can I replace the banana with anything else?
I have not personally tried substituting the banana in this recipe. However typically, apple sauce or even honey will work as a great substitute!
Does normal flour work in these cookies?
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!
I'm not vegan- can I use a normal egg?
Yes you absolutely can replace the flax egg for one normal egg!
Do you have to bake these?
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!
How can I store these cookies?
Once the cookies have cooled pop them in an airtight container and you can store them in the fridge for up to 5 days or in the freezer for up to 3 months
More high protein snack ideas
If you love these plant based protein cookies you need to try....
- Cheesecake fruit dip
- No bake protein bars
- High protein spinach dip
- Collagen peanut butter cups
- Black bean brownies
- Chickpea and veggie fritters
PS. I love seeing my recipes in action if you decide to make these vegan protein cookies don't forget to snap a picture and tag me on Instagram - @nourishedbynic or leave a comment below!
Vegan Protein Snack Cookies
- 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)
- 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. Gently press down on each cookie dough ball using the palm of your hand until the cookies are about ½ inch thick. Bake for about 9-12 minutes.
- Allow to cool and sprinkle with flakey sea salt if desired.
**Made in collaboration with Madfit App"