Double Chocolate Gluten-Free Vegan Protein Cookies

Indulge in the perfect fusion of decadence and nutrition with these Chocolate Protein Cookies. Each bite delivers a rich chocolate flavor, complemented by the nutty richness of peanut butter, making these cookies a satisfying and protein-packed snack. This recipe is vegan, gluten-free, and refined sugar-free.

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Indulge in all the chocolatey goodness with these Double Chocolate Gluten-Free Vegan Protein Cookies. They are packed with wholesome ingredients and rich in plant-based protein. Treat yourself to these guilt-free protein powder cookies that are the perfect blend of flavor, nutrition, and the satisfying chewiness you crave in every delightful bite.

a close up of the vegan protein cookies with a bite taken out of it to show the chewy texture

As a vegan, I don't typically crave protein in the savory sense. However, protein powder is an essential part of any healthy diet. I love incorporating plant based protein powder into my dessert recipes like my Fudgy Gluten-Free Protein Brownies or my Vegan Chocolate Protein Ice Cream.

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Ingredients For Vegan Protein Cookies:
How To Make Homemade Protein Cookies:
Substitutions:
Chocolate Protein Cookies Variations:
Equipment:
Storage:
Top Tip:
Frequently Asked Questions:
Related Recipes With PlantFusion Chocolate Protein Powder:
Double Chocolate Gluten-Free Vegan Protein Cookies
More Healthy Vegan Cookie Recipes:

Ingredients For Vegan Protein Cookies:

This protein cookie recipe is great because it uses clean and simple ingredients making them the perfect healthy cookies.

the chocolate protein cookies stacked on top of each other with a bite taken out of the top one to show the chewy texture

Dry Ingredients:

Gluten-Free Flour - A healthier alternative for those with gluten sensitivities, ensuring easy digestion and suitability for individuals with celiac disease or gluten intolerance.
Plant Fusion Chocolate Vegan Protein Powder - This is my favorite plant-based protein powder. It's smooth and creamy and full of clean and health-promoting ingredients. Any type of protein powder will work for this recipe, however, I strongly recommend using PlantFusion for the best results. As always, the code "NATURALVEGAN" gets you 25% off your purchase!
Baking Soda - Acts as a leavening agent, contributing to the cookies' rise and fluffiness without excess calories.
Coconut Sugar - A lower glycemic index sweetener compared to refined sugar, providing sweetness with a gradual impact on blood sugar levels.
Dark Chocolate Chips - Rich in antioxidants, dark chocolate chips add a luxurious flavor and texture to the cookies, contributing potential cardiovascular benefits. You can use kind any vegan chocolate chips. I personally love dark chocolate.
Ground Flaxseed - Acts as an egg substitute in vegan baking, providing omega-3 fatty acids and fiber while adding moisture and binding the ingredients together.
Cacao Powder - Rich in antioxidants, cacao powder intensifies the chocolate flavor, contributing to the cookies' taste and overall well-being. You can also use cocoa powder.

Wet Ingredients:

Natural Peanut Butter - Packed with plant-based protein and healthy monounsaturated fats, natural peanut butter contributes to a moist texture and adds a nutty richness.
Coconut Oil - A source of healthy fats, specifically medium-chain triglycerides (MCTs), offering moisture and potential benefits for overall well-being.
Vanilla Extract - Every cookie needs a touch of vanilla extract. It adds the perfect rich and deep flavor.
Water - You will need water to mix with the flax egg to achieve the perfect chewy cookies.

See the recipe card for quantities.

looking down at the vegan protein cookie with warm chocolate chips

How To Make Homemade Protein Cookies:

I love making these high-protein cookies as the perfect healthy and filling snack. It's perfect when your sweet tooth kicks in and you need a little extra protein.

Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Flax Egg:
- In a small bowl, mix ground flaxseed with water to create a flax egg. Allow it to sit for a few minutes until it forms a gel-like consistency.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together gluten-free flour, Plant Fusion Chocolate Vegan Protein Powder, baking soda, coconut sugar, dark chocolate chips, and cacao powder.
Create Cookie Dough:
- Melt the coconut oil if it's in a solid state. Add the natural peanut butter, vanilla extract, coconut oil, and flax egg to the large bowl.
- Mix thoroughly until a cookie dough forms. If the dough is too dry, you can add a bit more water, one tablespoon at a time.
Portion the Cookies:
- Using a cookie scoop or a spoon, portion out the cookie dough onto the prepared baking sheet. Leave enough space between each cookie as they will spread while baking.
Flatten the Cookies:
- Gently flatten each cookie lightly with the back of a spoon or your fingers.
Bake:
- Bake in the preheated oven for 15-16 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
Cooling:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy:
- Once cooled, indulge in your homemade Protein Cookies. They are perfect for a nutritious snack or post-workout treat!

Hint: Make sure that you use fresh, smooth, and creamy peanut butter. Often, natural peanut butter dries out after opening. I recommend using a brand-new one that is more of a liquid than a solid.

Substitutions:

These vegan cookies are great because there are plenty of easy substitutions that can be made to them if needed. Here are some of the common ones.

Flour - You can use all-purpose flour, whole wheat flour, or paleo baking flour in this recipe. I love using whole wheat for extra protein. Whole wheat flour has more gluten so you may need to add ½ tablespoon more of coconut oil to achieve the proper texture.
Nut Butter - You can replace the peanut butter with almond butter, cashew butter, or any nut butter of choice. If you are nut-free, you can use sunflower seed butter too. These are all 1:1 substitutions.
Sugar - You can substitute coconut sugar with brown sugar, maple crystals, sucant sugar, etc., if needed. They all work as a 1:1 substitute.

If you have any questions about a particular substitution not listed, make sure to leave a comment and I'll get back to you as quickly as possible!

the protein cookies stacked on top of each other with one leaning up against them

Chocolate Protein Cookies Variations:

There are plenty of fun and easy variations that can be made to these cookies. Here are some of my favorites.

Vanilla Protein Powder - You can replace the chocolate protein powder with vanilla protein powder and omit the cacao powder and chocolate chips for a delicious and fun vanilla peanut butter cookie. You can use it to make my Vanilla Protein Steel Cut Oats as well!
Ice Cream Sandwich - If you are looking for the ultimate high-protein dessert, you can add a scoop of my Vegan Chocolate Protein Ice Cream in between two of these cookies for a high-protein treat.
Crunchy - You can add any of your favorite mix-ins to this vegan protein cookie recipe. Some of my favorites are pretzels, peanuts, pecans, etc.

Equipment:

Equipment can always impact how a recipe turns out. Here's what I recommend having on hand when making these vegan protein cookies.

Baking Sheet - Line a baking sheet with parchment paper to prevent the cookies from sticking.
Mixing Bowl - You'll need a large mixing bowl to make the cookie dough.
Whisk - Use a whisk to combine the dry ingredients thoroughly.
Small Bowl or Cup - For creating the flax egg by mixing ground flaxseed with water.
Spoon or Cookie Scoop - To portion out the cookie dough onto the baking sheet.
Cookie Cutter or Spoon for Flattening - To shape and flatten the cookies before baking.
Wire Rack - For cooling the cookies after they come out of the oven.

Remember to check that you have all these basic tools before starting the baking process. Enjoy making this vegan protein cookie recipe!

Storage:

These cookies are great to have on hand for a healthy snack. I recommend storing them in an airtight container in the fridge for best results. I recommend keeping them cold; however, once they are placed in the fridge, they won't hold their shape as well once removed. These cookies will keep for an entire month if stored in the fridge.

Top Tip:

I recommend letting these cookies cool completely before eating. In my opinion, protein powder doesn't have the best flavor when it's warm, and therefore I prefer eating these cookies when they are completely chilled.

looking down at the high protein chocolate cookies with a bite taken out off it

Frequently Asked Questions:

How can I prevent the cookies from spreading too much during baking?

Chilling the cookie dough in the refrigerator before baking can help control spreading and result in a chewier texture.

Can I omit the dark chocolate chips for a lower-calorie option?

Certainly! You can adjust the quantity or omit the dark chocolate chips for a slightly lower-calorie version while retaining the protein benefits.

Are these cookies suitable for a post-workout snack?

Yes, the combination of protein from the Plant Fusion powder and healthy fats from peanut butter makes these cookies a great post-workout option.

Looking for more delicious recipes to make with your PlantFusion chocolate protein powder? Make sure to check out some of the other recipes on my website!

If you try this Double Chocolate Gluten-Free Vegan Protein Cookie Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!