Vegan Protein Cookies (gluten-free_
User Reviews
5
Vegan Protein Cookies (gluten-free_
Description
The Vegan Protein Cookies recipe combines a mix of vanilla protein powder, almond butter, maple syrup, chia seeds, and coconut milk powder as the base. Additional ingredients like dried cranberries, pumpkin seeds, and unsweetened coconut flakes provide a variety of textures and a subtle fruity and nutty flavor. Coconut oil helps bind the ingredients and contributes moisture.
Baking at 350°F for 14 minutes produces cookies that are moderately crispy when cooled. Refrigerating overnight improves the texture further, making them firmer and more cohesive. These cookies serve well as portable snacks or a protein boost during the day.
Substitutions are flexible; dried fruits can be swapped, and almond butter can be replaced with peanut butter. Different protein powders will slightly affect the texture, so adjustments may be necessary. The recipe supports gluten-free needs with its chosen ingredients.
Ingredients
- ½ cup protein powder 1.5 scoops, vanilla
- 1 teaspoon baking powder
- ¼ cup almond butter
- ¼ cup maple syrup
- ⅛ cup chia seeds
- ¼ cup coconut milk powder
- ⅛ cup dried cranberries
- ¼ cup pumpkin seeds
- ⅛ cup coconut unsweetened
- 2 tbs coconut oil measured solid
Instructions
- Preheat the oven to 350 degrees. Melt the coconut oil.
- In a large bowl, combine the protein powder, baking powder, coconut milk powder and chia seeds.
- Once the coconut oil is melted, stir in the oil, almond butter, and maple syrup. Once everything is coated, stir in the remaining ingredients.
- Grease a cookie sheet and using an ice cream scoop, portion out the batter. Press each cookie down into a circle
- Pop in the oven and bake for 14 minutes. Remove from the oven and let cool on the pan.
- You can eat them like that and they're moderately crispy. However, popping them into the fridge overnight makes them absolutely perfect.
Notes
- The texture of the cookies varies with the protein powder used; adjustments might be needed.
- You can replace dried cranberries with other dried fruits or add chocolate chips for variation.
- Peanut butter can be used instead of almond butter if preferred.
- Batter consistency may differ slightly from recipe videos depending on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 35mg | 1% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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