Soft and chewy vegan protein cookies made with oat flour, nut butter, and plant-based protein powder. Perfect for a healthy, high-protein snack or post-workout treat.
I’ve always loved cookies—they’re my ultimate comfort treat. But as I started focusing more on my fitness and workout goals, I wanted a way to still indulge without throwing off my progress. That’s when I came up with these vegan protein cookies: they’re soft, delicious, and packed with plant-based protein to help fuel my body and support muscle recovery. Now I can satisfy my sweet tooth and stay on track!
Why You’ll Love These Vegan Protein Cookies
- High in plant-based protein – perfect for post-workout recovery or a satisfying snack.
- Soft, chewy, and delicious – tastes just like a classic cookie, with none of the guilt.
- Vegan and gluten-free – made with wholesome, allergy-friendly ingredients.
- Quick and easy to make – ready in under 20 minutes with just one bowl.
Vegan Protein Cookies (makes ~12 cookies)
Ingredients
- 1 cup oat flour (or blended rolled oats)
- ½ cup vegan protein powder (vanilla or unflavored)
- ¼ tsp salt
- ½ tsp baking soda
- ⅓ cup nut butter (peanut, almond, or cashew)
- ¼ cup maple syrup
- 2 tbsp plant-based milk (almond, soy, etc.)
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large bowl, whisk together:
- Oat flour
- Vegan protein powder
- Salt
- Baking soda
- In a separate bowl, mix wet ingredients:
- Nut butter
- Maple syrup
- Plant-based milk
- Vanilla extract
- Pour the wet mixture into the dry. Stir until a thick dough forms. If it’s too dry, add 1–2 tsp more plant milk.
- Fold in chocolate chips or nuts if using.
- Scoop dough into balls (~1.5 tbsp), flatten slightly, and place on the baking sheet.
- Bake for 8–10 minutes, or until the edges are set. They’ll firm up as they cool.
- Let cool for 10–15 minutes before eating.
Recipe Tips
Adjust the sweetness – if your protein powder is already sweetened, reduce the maple syrup slightly.
Check dough consistency – if it feels too dry, add 1–2 teaspoons more plant milk; if too wet, sprinkle in extra oat flour.
Customize the mix-ins – swap chocolate chips for chopped nuts, dried fruit, or seeds for variety.
Shape before baking – these cookies won’t spread much in the oven, so flatten them slightly for the perfect shape.
Vegan Protein Cookies
Ingredients
- 1 cup oat flour (or blended rolled oats)
- ½ cup vegan protein powder (vanilla or unflavored)
- ¼ tsp salt
- ½ tsp baking soda
- ⅓ cup nut butter (peanut, almond, or cashew)
- ¼ cup maple syrup
- 2 tbsp plant-based milk (almond, soy, etc.)
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large bowl, whisk together: oat flour, vegan protein powder, salt, baking soda.
- In a separate bowl, mix wet ingredients: nut butter, maple syrup, plant-based milk, vanilla extract.
- Pour the wet mixture into the dry. Stir until a thick dough forms. If it’s too dry, add 1–2 tsp more plant milk.
- Fold in chocolate chips or nuts if using.
- Scoop dough into balls (~1.5 tbsp), flatten slightly, and place on the baking sheet.
- Bake for 8–10 minutes, or until the edges are set. They’ll firm up as they cool.
- Let cool for 10–15 minutes before eating.
I’ve been making these cookies on repeat lately—they’re just so easy, satisfying, and they actually help me stay on track with my goals. Whether I need a quick snack between meals or something sweet after a workout, these protein cookies always hit the spot. I hope you love them as much as I do! Let me know if you try them—I’d love to hear how they turn out.