Vegan PB Protein Cookies


Let’s start by making this clear: I love cookies. What if there was a way I could eat cookies all day? Well there is and it’s this recipe. (The proof is that I ate them all) Remember food is fuel and if you wanna feel good you gotta fuel up with good food. The recipe I created is completely vegan, contains no refined sugar (except from the chocolate chunks), no oil and it’s actually gluten free! The secret? It’s NUTZ! Yep they’re full of flavor and protein and healthy fats that make this cookie delicious. If you have nut allergies I’m sorry this just isn’t the recipe for you. :/


¼ C Almond Meal

¼ C Oat Flour

⅓ C Almond Butter

3 tbsp Stevia

1 tsp Vanilla Extract

1 tsp Baking Powder

3 tbsp Ground Flax Seed

6 tbsp PB2 Powdered Peanut Butter

1.5 Scoop Protein Powder

1 C Plant Milk

3 tbsp Chocolate Chunks

Notes: For the almond meal and oat flour whole almonds and oats will work fine just need to be blended to create the flour-like consistency. Almond Butter can be substituted with any nut butter, stevia can be substituted with a sweetener of your choice and the protein powder I use is Plant Fusion to keep the recipe vegan (plus includes a serving of veggies in it) but feel free to use any protein you have on hand. The plant milk I used is called Ripple milk and it’s actually made from pea protein (really cool), but any milk you have will work (soy, almond coconut).


1. Create your flax egg. Just mix together your ground flax with 3 tbsp of water and set aside to chill in the fridge. If you have whole flax seed use a blender or spice grinder to make your ground flax.


2. Blend together your dry ingredients. If you are using whole oats or almonds just add them to the blender first to achieve a fine powder. Then add the remaining dry ingredients to blend together nicely. If you already have oat & almond flour feel free to blend together the dry stuff with a whisk (so you don’t have to clean the blender!).


3. In a bowl, combine your dry ingredients,  your nut butter, plant milk and flax egg. Once thoroughly mixed fold in your chocolate chunks.


4. Finally, all that is left is to form your cookies onto a greased cookie sheet, or using a silpat so they do not stick. Pop ’em in the oven for 10 minutes at 350 and they’re done!




Here’s the nutrition for one cookie (this recipe makes 12) and take a look at the macronutrients they are all around the same amount, making this a great snack for long lasting energy. Hope you try this one out they’re chewy, sweet and delicious!


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