Chewy Vegan Protein Cookies
You’re Not Ready for These Chewy Vegan Protein Cookies
Alright, let me set the stage: last winter, there I am—snuggled under my favourite blanket, binge-watching some detective show I’m a bit embarrassed to name (not gonna spill it, sorry), craving that ‘just-one-more’ chewy cookie experience. But, life throws a curveball; I’m out of eggs, butter, the lot. So what’s a gal (or bloke) to do? Vegan cookies, obviously. After a bunch of trial-and-error (and a truly unfortunate “what if chickpeas work?” situation), these chewy vegan protein cookies have basically become my go-to treat for movie nights, picnic sneak-snacks, and honestly—those not-so-rare afternoons when I just need to eat cookie dough and call it lunch.
Why I Keep Coming Back to These Cookies
I make this recipe whenever I want something comforting but a little bit virtuous. My family goes through these so fast—it’s like cookies with a vanishing spell. The best part is, I don’t get those weird looks because I’m the one eating half the batch (guilty as charged). Plus, the extra protein actually keeps me going until dinner (or at least keeps the hanger away). Oh, and cleanup? Way less drama than the usual ‘how’d flour get everywhere?!’ situation. (Though don’t ask about that one time the dog got into the batter…classic slip-up.)
What You’ll Need (Plus Honest Subs)
- 1 cup rolled oats (my mate once used quick oats and it was alright—just a bit softer)
- 1 cup almond flour (although, honestly, hazelnut flour works too, and sometimes I swap in ground walnuts if they’re lurking in the freezer)
- 1/2 cup vegan protein powder (I usually grab vanilla, but the time I tried chocolate, it was a bit odd—so yours to play with!)
- 1/2 cup natural peanut butter (or, sometimes sunflower butter if I need nut-free for school lunches—either way, get the runny kind, not the cement-in-a-jar)
- 1/3 cup maple syrup (if you only have agave, roll with it—it’s a little sweeter, so maybe back off just a hair? You know your sweet tooth better than me.)
- 1/4 cup plant milk (I use oat, but any is fine—you get the picture)
- 1/3 cup dark chocolate chips (I’ve tried raisins—my grandma insisted—but, well, why?)
- 1 tsp vanilla extract (optional but honestly, why skip this?)
- 1/2 tsp baking soda (I’ve forgotten it before and the cookies didn’t rise, but they were still edible… just dense)
- Pinch salt (sea salt flakes are fun, table salt is… fine)
Making the Cookies: My Way (Feel Free to Go Off-Script)
- Preheat your oven to 350°F (about 180°C, give or take—I once set mine a bit high and, yeah, crispy bottoms!).
- In a big-ish bowl, mix the almond flour, oats, protein powder, baking soda, and salt. This is where I usually double-check I remembered everything because, trust me, I’ve had those ‘Why is this so bland?’ moments.
- In another bowl (or, honestly, the mug I had coffee in an hour ago if I’m feeling lazy), whisk together the peanut butter, maple syrup, plant milk, and vanilla. If your nut butter is a bit stiff, blast it in the microwave for like 15 seconds—just don’t forget or you’ll end up with a weird, dry mess.
- Pour the wet stuff into the drying ingredients and mix until it comes together. It might look weird and chunky at first; don’t panic. I usually sneak a taste here—perks of being vegan: no raw eggs, no fuss.
- Fold in the chocolate chips (or raisins if the spirit of my gran possesses you this afternoon).
- Scoop out balls—about a heaping tablespoon each—onto a lined baking tray. I use my hands, but a cookie scoop is nifty if you’ve got one. Squash them a smidge so they bake evenly.
- Bake for 9–11 minutes, until just set and lightly golden around the edges. Honestly, I’d err on the side of underbaked than rock-hard, but you do you.
- Cool on the tray for at least 5 minutes—if you can stand it—then slide ‘em to a rack to cool fully (or just eat warm, who am I to judge?).
Notes I’ve Picked Up (Sometimes the Hard Way)
- If you overmix the dough, the cookies are a bit rubbery; don’t stress, they’re still tasty, but next time go easy.
- Protein powders vary a lot—some soak up more liquid, so add a splash extra plant milk if the dough looks dry. Actually, I find it works better if you let the dough sit for 5 minutes before baking; it thickens and the texture is spot on.
- Once I forgot the baking tray liner—big mistake, steel-spatula-scraping ensued. Don’t be me.
Probably Useful Variations
- Swap peanut butter with almond or cashew butter for a lighter flavor (I keep meaning to try tahini, but always chicken out)
- Stir in dried cherries or coconut flakes for an ‘elevated’ cookie vibe—my friend said it felt fancy (shrugs)
- I tried adding chia seeds for ‘health’ once, it kinda tasted like jelly, not my thing—but maybe you’ll love it?
About Equipment (I’ll Level With You)
All you really need is a big bowl, a spoon, and a baking tray. I say you should use parchment for easy cleanup, but if you’re out, greasing the tray with a bit of oil gets you there. Don’t stress if you’re missing a cookie scoop—two spoons and good intentions do the trick (plus, wonky cookies are more fun anyway).
Will They Actually Keep?
They’re meant to last a few days in an airtight tin—realistically? Maybe a day, two if you hide them behind last year’s tins of beans. You can freeze ‘em too, which is handy, but who’s got the willpower for that?
How I Like Serving Them
So, I’ve been known to make a batch just to crumble over morning porridge. Or, for movie nights, dunk them in oat milk (we’re big dunkers in this house). If it’s roasting outside, make cookie ice cream sandwiches—game changer! Or, just eat them right off the rack when no one’s looking (not that I’d ever…)
Pro-Tips Learned the Hard Way
- Don’t rush the mixing—it’s not worth it. I once tried to finish in 10 minutes, and ended up with dry little rocks.
- If you forget to preheat the oven (happens more than I’d care to admit), the dough just sits there and slowly loses its moxie. Stay sharp—or set a kitchen timer, unlike me.
FAQ: Real Questions (And a Ramble)
Can I make these nut free? Yep—sunflower butter or even pumpkin seed butter works. Got that question at a family picnic last month. They didn’t even notice the swap!
What’s the best protein powder? Honestly, the vegan vanilla ones seem crowd-pleasing. Once tried an unflavored one by mistake; cookies came out, uh, sad. Go with what you actually like drinking—it matters.
Can you double this? For sure. Just use two trays, or bake in batches. I once tried cramming everything onto one tray; they formed a giant cookie blob, which—on second thought—was a happy accident?
Do I need a stand mixer? Nope. Elbow grease wins. But if you do have one, it feels proper fancy (though my hand-mixed version tastes more homely, if that makes sense).
By the way, if you wind up with too much dough, roll little balls, freeze them, and pop them in a smoothie (I saw this on telly, works surprisingly well!). Anyway, that’s enough chit-chat; go eat some cookies.
Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla vegan protein powder
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1/3 cup dark chocolate chips (vegan)
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, combine the rolled oats, vegan protein powder, baking soda, and sea salt.
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3Add almond butter, maple syrup, and almond milk. Mix well until a dough forms.
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4Fold in the dark chocolate chips until evenly distributed.
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5Scoop tablespoons of dough onto the prepared baking sheet, gently pressing each to form a round cookie shape.
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6Bake for 10-12 minutes, or until the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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