Vegan Protein Cookies
User Reviews
5
Vegan Protein Cookies
Description
The recipe blends melted coconut oil, maple syrup, and a creamy nut butter such as almond or peanut as the fat and sweet base along with unsweetened applesauce for moisture and vanilla for flavor. Almond flour and vegan protein powder provide the dry structure, while baking soda leavens the dough lightly. Chocolate chunks folded in contribute bursts of sweetness and texture contrast.
Baked at 350°F, the cookies firm up but retain softness in the center. The use of natural, minimally processed ingredients with prescribed proportions keeps the texture tender, not dry or overly dense. The mix of protein powder and nut butter helps create a protein-rich cookie without compromising moisture.
These cookies are best handled gently right from the oven due to their softness. They can be stored at room temperature for a few days or refrigerated for longer freshness. Freezing is also an option. Excluding chocolate chunks yields less sweetness and a more muted flavor, allowing customization based on preference.
Including more protein powder can assist in adjusting dough consistency if needed. Using nut butter with only nuts and salt avoids textural issues caused by added oils or sugars. Overall, this recipe offers a balanced vegan cookie with protein enrichment and controlled sweetness.
Ingredients
- ¼ cup coconut oil melted
- ⅓ cup maple syrup
- ⅓ cup nut butter almond, cashew or peanut, creamy
- ¼ cup applesauce unsweetened
- 1 tsp vanilla extract
- ⅓ cup vegan protein powder see note
- 1 cup almond flour
- 1 tsp baking soda
- ⅔ cup chocolate chips or chunks
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, add melted coconut oil, maple syrup, creamy nut butter, applesauce, and vanilla extract. Stir to combine.
- Then, add in all remaining ingredients except chocolate chunks. Stir to combine.
- Fold in chocolate chunks.
- Use an ice cream scoop or large spoon to scoop balls of dough onto lined baking pan. My dough made 10 cookies. Place cookies 2 inches apart.
- Bake for 9 to 10 minutes or until cookies are just set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer them to a cooling rack to finish cooling.
Notes
- Adjust protein powder quantity if the dough is too wet; ⅓ cup plus 1 tablespoon works well for consistency.
- Use nut butters made only of nuts and salt to maintain the intended cookie texture and flavor.
- Omit chocolate chunks for a less sweet, more protein-focused cookie option.
- Cookies are soft just after baking; handle carefully during cooling and transfer.
- Store at room temperature up to 4 days, refrigerate for up to 7 days, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 187mg | 8% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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