A healthier, more affordable alternative to store-bought protein cookies and bars, these Vegan Protein Cookies are sweetened with bananas and coconut sugar and contain almost 9 grams of protein per 125 calorie cookie!
Mark has always been a sucker for Lenny & Larry's Complete Cookies. So I set out to create a healthier, homemade option, and I have to say, mission accomplished!
Since my protein cookies don't contain enriched wheat flour, palm oil, gums, or lots of refined sugar, they don't taste exactly like any of the Lenny & Larry's varieties, but honestly I think they taste better! These vegan protein cookies taste like real food. They're moist from mashed banana, lightly chocolatey, not overly sweet, and thanks to peanut butter and pure pea protein, they're very satisfying.
Flavor-wise these are similar to my Oil-Free Banana Brownies, which are still one of the most popular recipes on the blog. So if you've tried those before and liked them, you'll probably like these, too!
A Look at the Nutrition Facts
Half of a Lenny & Larry's Complete Cookie is considered 1 serving, and per serving they contain:
- 210 calories
- 6 grams fat (3 grams saturated)
- 8 grams protein
- 30 grams carbohydrate
- 12 grams sugar
For comparison's sake, let's call two of my Vegan Protein Cookies a serving because that's somewhat comparable in calories to Lenny & Larry's. Per 2 cookies, these contain:
- 257 calories
- 10 grams fat (2 grams saturated)
- 17 grams protein!
- 30 grams carbohydrate
- 17 grams sugar
Of course, we all know that macros don't tell us whether a food is healthy or not. It's about so much more than that, but I wanted to highlight exactly how much protein these cookies contain since there are a lot of athletes, bodybuilders, etc, who make an effort to take in more protein than us average folks.
I would certainly rather eat these 9-ingredient wholesome cookies that DON'T contain all of the unwanted stuff but have TWICE as much protein.
Ingredients
To create a delicious cookie that didn't need a lot of added sugar, I opted to use ripe bananas as the base in this recipe. So before you ask me about substitutions, I haven't tested these any other way than with banana.
I did make a completely different version one day with almond flour and applesauce, and they had promise! But I really enjoy the flavor bananas bring, so they won out in the end. If you experiment with a different combination, let us know in the comments below!
- 2 overripe bananas
- peanut butter (sub other nut or seed butter, if needed)
- coconut sugar (sub other granulated sweetener, if desired)
- vanilla extract
- pea protein powder
- rolled oats
- cocoa powder
- baking powder
- mini chocolate chips, optional
You can see how thick the dough is. Bananas bind the protein cookies together (the pea protein also helps) and sweeten them naturally.
Making these vegan protein cookies is a breeze! Simply mash the bananas, and then whisk in the sugar, vanilla, and peanut butter.
In a separate bowl whisk together the pea protein, baking powder, cocoa powder, and oats. Mix the wet and dry ingredients together, and fold in the chocolate chips, if using.
Scoop up about 3 tablespoons of dough per cookie. If you have a 1.5 Tbsp cookie scoop that makes it easy. Just put two scoops of dough in your palm, squeeze them together, and roll it into a smooth ball.
Gently flatten each cookie into a thick patty shape, then use a fork to flatten them even more, creating a criss-cross pattern on top.
Bake the cookies in a preheated 350 degree oven for 12 to 14 minutes. And that's it! You just made delicious, healthy vegan protein cookies that you can snack on all week long.
Storage
Store homemade vegan protein cookies in an airtight container in the refrigerator for up to 5 days. I like to keep them refrigerated just to play it safe. But of course they're fine at room temperature for the day if you're taking them with you to work, school, a hike, or out for errands!
You can also freeze the cookies, if needed. They get very hard in the freezer, so be sure to allow time for them to thaw before serving.
I hope you enjoy these healthier Vegan Protein Cookies! If you try the recipe please leave a comment and a star rating below to let everyone know how they turned out.
More healthy vegan sweet treats:
Oil-Free Vegan Peanut Butter Cookies
Oil-Free Almond Flour Thumbprint Cookies
Popped Sorghum Balls
4-Ingredient Vegan Rice Krispie Treats
Oil-Free Vegan Banana Brownies
Vegan Protein Cookies
Ingredients
- 1 cup mashed overripe banana (2 med/large bananas) They should have lots of spots and smell very sweet.
- 2 teaspoons vanilla extract
- ⅓ cup coconut sugar
- ⅓ cup natural peanut butter, salted If using unsalted peanut butter, add ¼ tsp fine sea salt.
- ¾ cup pea protein powder, plain/unsweetened
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ cup rolled oats
- ⅓ cup mini vegan chocolate chips (see Notes) Check for allergens, as needed.
Instructions
- Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- Place bananas in a mixing bowl, and mash with a fork. Whisk in the vanilla, coconut sugar, and peanut butter.
- In a medium-size bowl whisk together the pea protein, cocoa, baking powder, and oats. If using unsalted peanut butter be sure to also add about ¼ tsp fine sea salt.
- Pour dry ingredients into wet, and stir to combine. The dough will be very thick. Mix in the chocolate chips, if using.
- Scoop up about 3 tablespoons of dough per cookie. Using a 1.5 Tbsp cookie scoop works well. Just put two scoops of dough in your palm, squeeze them together, and roll into a smooth ball. Use your palms to gently flatten each cookie into a thick patty shape. Place on the baking sheet. Use a fork to create a criss-cross pattern on top of the cookie, further flattening it into a rustic cookie shape.
- Bake for 12 to 14 minutes or until the bottoms are golden. Let cool on the pan for about 5 minutes, then transfer to cooling racks. Allow cookies to cool completely before storing.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Vesna
Love these cookies. Made them quite large so I extended the cooking time to 20 min. I used PANA dark cooking chocolate pieces and put them in the middle of the cookies. Absolutely delicious
Patti
Can these be made without the protein powder?
Lori
Hi Patti,
I'm sure they can, but you'll just need to add another dry ingredient as a replacement. More oats or a small amount of oat flour should work! Let us know if you give them a try.
Emily Grantham
Super easy and less protein-y taste than traditional bars. Also much cheaper. Will be making again, thank you!
katy
These look great, but I tend to prefer almond butter to peanut butter. Will that work? I"m also not a big fan of ripe bananas. Could it work to use bananas that are less ripe? thanks for your suggestions and great recipes!
Katy
Lori
Hi Katy, yes almond butter is great. And for the bananas... when they're ripe they contribute more moisture and sweetness. So if it's just that you don't like eating ripe bananas straight, you may still be okay with them here after being baked. But if you know you don't enjoy ripe bananas in baked goods you could try using less ripe ones, then add a splash of milk and maple syrup for extra moisture and sweetness. That would probably work. 🙂 Enjoy!
Katy
Those are great suggestions, thanks! Can't wait to make these.
Tessa van de Poll
i doubled the batch and the dough is very sticky when im trying to make them into balls. what should i do?
Lori
Adding more of a dry ingredient will help. If you happen to have oat flour that's one option or add just a bit more protein powder and coconut sugar. That should soak up some of the moisture. Hope that helps!
Madison Masi
QUESTION: If I only have Chocolate protein powder, do I omit the Coco Powder?
Lori
Hi Madison, good question. I would probably keep 2 to 3 tablespoons of cocoa, just to make sure they're chocolate-y enough. And since chocolate protein powder is sweetened you may even want to decrease the sugar just a touch. Hope that helps!
Rhi
These were awesome! With all the healthy baking I've done over the years, I actually don't think I'd ever made protein cookies. I subbed the coconut sugar for monk fruit sweetener and carob powder, and I also used chocolate-flavoured protein powder, so they were extra chocolatey and brownie-like. Will definitely be making these again. Thank you!!
Lori
Woohoo! Glad you loved 'em, Rhi.
Marie
Just made these and they are delicious! Thanks so much. How many cookies do you get out of a batch? I got 6 and just want to check that sounds about right. The reason I’m asking is because I want to know is so I can make sure each cookie is roughly 128 calories.
Lori
Hi Marie,
So glad you like them! I got 12 cookies per batch. You can find that information in the recipe card above. See where it says "servings 12" right next to the calorie content? Hopefully that helps!
Alina
Such a great recipe! I made these with my 5 year old daughter, she loves them! Their satisfying texture feels a lot like brownies. Not overly sweet or peanutty, and the banana flavour is nice (and I don't usually like cooked banana). Thank you so much!
Glushkina1
It was great!
This is the best recipe with pea protein powder I've ever tried. Thanks a lot for sharing
Lev
hey i was super grateful to find a recipe that used unflavored protein powder because i bought a ton of it really cheap! i used 50g of soy protein isolate rather than pea protein and rounded it out with ~25g of PB2 (powdered peanut butter) to add protein but also cut the soy taste and it turned out great! also replaced coconut sugar with brown sugar bc that's what i had. these turned out awesome and are a great affordable higher protein alternative to a basic clif bar! <3
Lori
That's awesome, Lev. Love the PB2 addition. So glad you enjoyed them!
Karen Ricketts
These are not only delicious, but really hearty and satisfying. The banana gives them a nice touch of sweetness and we really like the chocolate pieces in them. Another great addition to our cookie rotation!
Lori
I'm so glad you enjoyed them, Karen. Thank you for the feedback!