MACRO-VERIFIED 17G PROTEIN

VEGAN PROTEIN COOKIES
(MACRO-VERIFIED)

Protein

17G

Calories

160

Prep Time

15M

Bake Time

12M

Yield

These 100% plant-based protein cookies pack a powerful nutritional punch, boasting 17 grams of high-quality protein per serving to fuel your muscles and keep you satisfied throughout the day. Made with wholesome pea protein and flax eggs, they offer a dairy-free, vegan-friendly indulgence that doesn’t compromise on flavor or texture. The cookies feature a satisfyingly chewy exterior with a slightly crisp edge, while the inside remains soft and gooey, offering a delightful balance of crunch and tenderness. Their subtly sweet, nutty taste makes them an irresistible treat after a workout or as a nutritious snack on busy days. Perfect for meal prepping, these cookies store well in the fridge and make for a quick, grab-and-go option when you need a clean, energizing boost. For those with gluten sensitivities, they can be easily made gluten-free by using certified gluten-free oats or flour. To get the best results, be sure to measure your ingredients accurately and avoid overbaking, which can dry out the cookies. Whether you're looking to support your fitness goals or simply craving a tasty, plant-based sweet, these cookies are an excellent addition to any health-conscious diet. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cookies

Amount per serving

Calories

160

% Daily Value*

Total Fat 6g

Total Carbohydrate 18g

Dietary Fiber 3g

11%

Total Sugars 6g

Protein 17g

34%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Mix ground flaxseed with water and let sit for 5 minutes until gel-like.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together oat flour, protein powder, baking soda, and salt.

Combine flax eggs, almond butter, maple syrup, and vanilla until smooth.

Add wet to dry and mix until combined. Fold in chocolate chips.

Scoop 12 portions onto baking sheet. Bake for 11-12 minutes until edges are golden.

Cool on baking sheet for 10 minutes before transferring.

TROUBLESHOOTING

My cookies are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount