Vegan Protein Cookies

Name: Vegan Protein Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 cookies
Ingredients: 1 cup mashed very ripe banana (about 2 medium-large bananas); 2 teaspoons vanilla extract; ⅓ cup coconut sugar; ⅓ cup natural peanut butter, salted; ¾ cup pea protein powder, plain/unsweetened; ¼ cup cocoa powder; 1 teaspoon baking powder; ½ cup rolled oats; ⅓ cup mini vegan chocolate chips (see Notes)

User Reviews

4.9

264 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
12 cookies
Calories
128 kcal
Course
Snacks
Cuisine
American, Vegan

Vegan Protein Cookies

Finn Russell

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Vegan protein cookies are easy to make and pack 9 grams of protein per 125 calorie cookie! They're great any time of day and much more affordable than store-bought protein cookies and bars. They're soft-yet-chewy, very satisfying, and have an irresistible brownie-like flavor you'll love.

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Ingredients

Servings

1 cup mashed very ripe banana (about 2 medium-large bananas) They should have a lot of spots and smell very sweet.
2 teaspoons vanilla extract
⅓ cup coconut sugar
⅓ cup natural peanut butter, salted Stir very well before measuring; If using unsalted peanut butter, add ¼ teaspoon fine sea salt.
¾ cup pea protein powder, plain/unsweetened
¼ cup cocoa powder
1 teaspoon baking powder
½ cup rolled oats
⅓ cup mini vegan chocolate chips (see Notes) Check for allergens, as needed.

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Instructions

Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
Place bananas in a mixing bowl, and mash with a fork. Whisk in the vanilla, coconut sugar, and peanut butter.
In a medium-size bowl whisk together the pea protein, cocoa, baking powder, and oats. If using unsalted peanut butter be sure to also add ¼ teaspoon fine sea salt.
Pour dry ingredients into wet, and stir to combine. The dough should be very thick. If it seems too moist, mix in a bit more protein powder and rolled oats. Fold in the chocolate chips, if using.
Scoop up a scant 3 tablespoons of dough per cookie. I like to use a small cookie scoop (1.5 Tbsp). Put two scoops of dough in your palm, squeeze them together, and roll into a smooth ball. Use your palms to gently flatten each cookie into a thick patty. Place on the baking sheet about 2 inches apart (these don't spread in the oven). Use a fork to create a criss-cross pattern on top of each one, further flattening them into a cookie shape.
Bake for 12 to 14 minutes or until the bottoms are golden. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack. Cool completely before storing.

Notes

Substitutions:
Store protein cookies in the refrigerator for up to 5 days, or freeze for up to 2 months.
refined sugar-free - use grain-sweetened carob chips or Hu brand chocolate.
other protein powders - instead of plain pea protein, use your favorite sweetened protein powder (we love vanilla), and reduce the sugar. With less sugar if the dough is too wet, mix in more oats, cocoa, or a spoonful of any flour.
peanut-free - sub almond butter or tahini, or sunflower seed butter for a nut-free option.
Double peanut protein cookie - replace the cocoa with powdered peanut butter (like PB2).