Vegan protein cookies are easy to make and pack almost 9 grams of protein per 125 calorie cookie. They're great any time of day and much more affordable than store-bought protein cookies and bars. They're soft-yet-chewy, very satisfying, and taste like a cake brownie in cookie form!
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. Fold in the chocolate chips, if using.
Scoop up a scant 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 cookies, further flattening them into a 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 a cooling rack. Let cool completely before storing.
Notes
Nutrition facts represent 1 cookie.Curious about substitutions? Be sure to review the Variations above.Store protein cookies in the refrigerator for up to 5 days, or freeze for up to 1 month.*Make these cookies completely refined sugar-free by using grain-sweetened carob chips or simply omitting the chocolate chips. They will taste slightly less sweet overall without the chocolate chips.