Vegan Protein Cookies (gluten-free)

Made with vegan protein powder and nut butter, these protein cookies are loaded with healthy ingredients but taste indulgent!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 45

Servings

Calories 216kcal

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.
Line a cookie sheet with parchment paper and using an ice cream scoop, portion out the batter leaving LOTS of space between cookies. 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.

The protein cookies spread out quite a bit so leave lots of space between cookies on your baking sheet.
Because each protein powder absorbs differently, each one will have a different texture. Powders like Orgain and Botanica will create crispier cookies. Powders like Progressive or Genuine Health will be more hearty because they absorb more liquid. Learn more about choosing a vegan protein powder.
Coconut milk powder: This gives the cookies a very indulgent taste. If you don't have any on hand, add an extra 2 tablespoons of protein powder.
Each protein powder has a slightly different protein count (in grams) and thus, the protein markup in the nutritional profile might be off by 1-2 grams
Video differences: The protein cookies were originally made with more maple syrup and dried fruit. This made it so the batter was a bit more "runny" and spread out. I revised the cookies to bring the carb count down slightly. With the revisions, the batter will not be as runny as you see in the video and you'll need to press the vegan protein cookies down into circles.