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–+ servings
Hand holding a vegan protein cookie.
5 from 1 vote

Vegan Protein Cookies

These vegan protein cookies are soft and gooey on the inside and crispy on the edges. Almond flour and vegan vanilla protein powder make the best no-chill cookie dough.
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6 cookies
Author: Eloïse

Ingredients
 

  • 1 flax egg 1 tablespoon ground golden flax seeds + 2 tablespoons warm water

Dry ingredients

Wet ingredients

  • 2 tablespoons (30 g) melted and cooled coconut oil sub vegan block butter
  • ¼ cup (40 g) coconut sugar sub brown sugar
  • ¼ teaspoon vanilla extract
  • 4 tablespoons plant-based milk
  • ¼ cup (40 g) dark chocolate chips

Instructions
 

  • Preheat the oven to 350°F (180°C) fan.
  • Make the flax egg by mixing the ground flaxseeds with the water. Let it sit for at least 5 minutes until a gel forms.
  • In a bowl, combine the almond flour, protein powder, baking soda and a pinch of salt  (see step-by-step pictures in post above).
  • If your coconut oil is solid, melt it for 15 seconds in the microwave on defrost function. That way, the coconut oil will be melted but not too hot.
  • In a larger mixing bowl, whisk the melted coconut oil and the coconut sugar. Add in the vanilla extract and the plant-based milk.
  • Add the dry ingredient to the wet ingredients and stir to combine. You don't need to chill the cookie dough.
  • Scoop cookie dough balls onto a cookie sheet that you lined with parchment paper using a 2 tablespoons cookie spoon. Press it flat with the palm of your hand until it's about 0,6 inches (1,5 cm) thick.
  • Bake the cookies for 8 minutes until golden brown.
  • Let the cookies cool down on the baking sheet for 10 minutes before transferring them to a cooling rack. Let them cool completely before eating.

Notes

  1. We highly recommend using a kitchen scale to weigh the ingredients as even slight variations in weight can drastically impact the texture of the cookies.
  2. Let cool the cookies completely before eating them as the texture improves while they cool down.

Nutrition

Calories: 257kcal | Carbohydrates: 16g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Fiber: 3g | Sugar: 9g

Equipment

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