These vegan protein cookies are perfect when you’re looking for an easy and delicious, protein-packed dessert. They’re rich and chocolaty with a satisfying, chewy texture. This chocolate protein cookie recipe is a must try if you’d like to boost your intake of plant-based protein.
What to serve with these vegan protein cookies
If you’re looking for another vegan recipe to enjoy before indulging in one of these cookies, try this flavorful vegan chickpea meatloaf recipe. It’s an easy and delicious plant-based dinner idea.
Ingredients and substitutions
I used unsweetened hemp protein powder in this vegan protein cookies recipe. Hemp protein adds a subtle, earthy flavor which complements the flavors of the cocoa powder and dark chocolate in these cookies. If you have trouble finding hemp protein powder at your local stores then it can easily be ordered online. Or you can substitute any type of unsweetened protein powder you prefer.
Almond butter adds richness to these cookies and acts as a binder. You can substitute any other type of nut butter or seed butter you prefer. Be sure to use a variety with no added sugar or salt.
I sweetened these cookies with maple syrup. You can substitute agave if you prefer.
I like to use chopped dark chocolate when making these treats. You can substitute chocolate chips or any type of chopped chocolate you prefer.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the unsweetened hemp protein powder, unsweetened cocoa powder, and baking powder to a mixing bowl, then mix well.
Add the smooth almond butter, maple syrup, vanilla extract, cold water, and salt to a second mixing bowl, then use a whisk to mix well.
Transfer the dry ingredients to the bowl with the wet ingredients, along with the chopped chopped dark chocolate, then use your hands to combine the ingredients until a thick cookie dough consistency is achieved (I recommend wearing kitchen gloves to make this easy and mess free).
Use your hands to divide the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
Use your hands to flatten the cookie dough balls into circle shapes.
Bake at 375 degrees Fahrenheit for 14 minutes. Let the cookies cool off for at least 15 minutes before serving.
Storage
Store these vegan protein cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
More vegan cookie recipes to try
- These vegan strawberry cookies are bursting with flavor.
- These vegan tahini chocolate chip cookies are quick and easy to make.
- These vegan blueberry cookies are soft, chewy, and delicious.
Vegan Protein Cookies Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 cup unsweetened hemp protein powder (or substitute your preferred unsweetened protein powder)
- 1/2 cup smooth almond butter
- 1/2 cup maple syrup
- 1/2 cup chopped dark chocolate (or substitute chocolate chips)
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons cold water
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the unsweetened hemp protein powder, unsweetened cocoa powder, and baking powder to a mixing bowl, then mix well.
- Add the smooth almond butter, maple syrup, vanilla extract, cold water, and salt to a second mixing bowl, then use a whisk to mix well.
- Transfer the dry ingredients to the bowl with the wet ingredients, along with the chopped chopped dark chocolate, then use your hands to combine the ingredients until a thick cookie dough consistency is achieved (I recommend wearing kitchen gloves to make this easy and mess free).
- Use your hands to divide the cookie dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
- Use your hands to flatten the cookie dough balls into circle shapes.
- Bake at 375 degrees Fahrenheit for 14 minutes.
- Let the cookies cool off for at least 15 minutes before serving.
Notes
- Store these vegan protein cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
Nutrition
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- This high protein chocolate mousse recipe is a must try if you’re craving a decadent dessert but also want to boost your intake of protein for the day.