Chocolate Vegan Protein Cookies

Vegan protein cookies with chocolate chips on a cooling rack.

A healthier, on-the-go snack option loaded with plant-based fuel. These protein cookies come out with a fudgy interior making them the best way to curb a craving and gain some energy.

Course Dessert

Cuisine American

Keyword easy protein cookies, gluten-free

Prep Time 5

Cook Time 15

Cooling time 30

Total Time 50

Servings

Calories 271kcal

Author Shelby Stover

Equipment

Ingredients

10 dates Soaked in warm water for 20 minutes
⅓ cup Vegan protein powder
¼ Shredded coconut
⅓ cup Almond butter
1 teaspoon Baking powder
2 tbs Avocado oil
2 tbs Maple syrup
2 tbs Almond milk
2 tbs Mini chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Soak the dates in war water for 15 minutes then drain.
Add the dates, maple syrup, and nut butter into a mini food processor and combine until mostly smooth.
Mix together the baking powder, coconut, and protein powder in a small bowl.
Add the date mixture into the bowl and then the dairy-free milk.
Mix well.
Stir in the chocolate chips and mix more until everything is coated.
Use a trigger ice cream scoop to portion the cookies onto a lined cookie sheet. Press down slightly.
Bake for 15 minutes then remove from the oven.
They come out super soft so let them cool on the pan fully and they’ll firm up.

Video

Notes

The cookies don’t look done coming out of the oven. Let them cool fully before devouring them. They firm up a bit in the fridge too.
You can sub out chocolate chips for pecans or dried fruit if you like to switch up flavors.
Store the vegan protein cookies in the fridge in an airtight container for up to a week.
I like this vegan protein cookies recipe best with chocolate protein powder and peanut butter but vanilla protein powder works too.
If you need this recipe to be nut-free, sub the nut butter out with Sunbutter instead.
The recipe makes 10 small cookies or 8-9 medium ones. Each serving is 2 cookies.

Nutrition