Vegan Protein Cookies
User Reviews
4.9
Vegan Protein Cookies
Description
The cookies rely on very ripe mashed bananas as a natural sweetener and binder combined with vanilla extract and coconut sugar for flavor. Peanut butter adds richness and fat, while pea protein powder and oats provide structure and protein content. Cocoa powder adds a chocolate note. Baking powder ensures slight lift.
The dough is dense and scooped into balls, flattened by hand with a fork to create a criss-cross pattern. Chocolate chips add small pockets of melty sweetness. The cookies retain a thick and chewy texture after baking at 350°F.
Substitutions such as almond butter or sunflower seed butter substitute peanut butter, and different protein powders can be used. They store well refrigerated for up to 5 days or freeze for up to 2 months.
Ingredients
- 1 cup banana They should have a lot of spots and smell very sweet, mashed, very ripe, about 2 medium-large bananas
- 2 teaspoons vanilla extract
- ⅓ cup coconut sugar
- ⅓ cup peanut butter Stir very well before measuring; If using unsalted peanut butter, add ¼ teaspoon fine sea salt, natural, salted
- ¾ cup pea protein powder plain, unsweetened
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ cup rolled oats
- ⅓ cup vegan chocolate chips Check for allergens, as needed, mini
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
- Store these cookies refrigerated for up to 5 days or freeze for up to 2 months to maintain freshness.
- Use almond butter or sunflower seed butter as peanut butter substitutes for nut-free options.
- Experiment with flavored protein powders, such as vanilla, and adjust sugar accordingly.
- If the dough is too wet, add more oats, cocoa powder, or flour to achieve desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 106mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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