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Vegan Protein Cookies
4.9 from 264 votes

Vegan Protein Cookies

These Vegan Protein Cookies are thick, soft, and dense cookies made from ripe mashed bananas, vanilla, coconut sugar, peanut butter, and a blend of pea protein powder, cocoa, baking powder, and oats. Vegan chocolate chips add bursts of sweetness. The dough is thick and shaped into flattened patties before baking, resulting in hearty, protein-packed cookies without eggs or dairy.

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

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

    Cup of Yum
  1. Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
  2. Place bananas in a mixing bowl, and mash with a fork. Whisk in the vanilla, coconut sugar, and peanut butter.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 128kcal (6%) Carbohydrates 15g (5%) Protein 9g (18%) Fat 5g (8%) Cholesterol 0mg (0%) Sodium 106mg (4%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 12 cookies

Amount Per Serving

Calories 128

% 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.