“Protein cookies…vegan style”


One of my friends has recently made the switch and adopted a plant based lifestyle.

When her birthday came along, I volunteered to bring some healthy treats because (a) If I love someone, I bake for them and (b) I really wanted the challenge of creating as many (edible) vegan treats that I could.

I absolutely love animals, but I am not sure if I would be able to adopt this lifestyle myself. I think I may set a challenge for myself and see if I can do it for a month or so in the new year. I really do admire all of the vegans out there, and am so grateful for what you are all doing for humanity.

anyway, back to the recipe…

I’m always making protein cookies because they are so quick and easy to make, and they are just so convenient to have lying around (or when you are rushing around, which is normally the case with me).

You could actually have these cookies for breakfast and who wouldn’t want to have cookies for breakfast?

If you are vegan, let me know what you crave or what you have as a high protein snack. I would love to hear!

Protein cookies...vegan style


  • 3/4 cup oat flour
  • 2 scoops vegan protein powder
  • 1 TBS ground flaxseed
  • 1 tsp baking powder
  • 3 TBS peanut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla essence
  • 1/4 cup unsweetened almond milk
  • 1/4 cup water
  • Optional add ins: 1/4 cup raisins/choc chips/cranberries/pumpkin seeds


  1. Preheat oven to 180 degrees and spray a baking tray with some cooking spray.

  2. Add the peanut butter and maple syrup to a microwavable bowl and heat in the microwave for 30 seconds.

  3. Add the oat flour, protein powder, flaxseed and baking powder to a bowl and mix until combined.

  4. Pour the melted peanut butter mixture into the dry ingredients and start mixing together. The mixture should start to look like bread crumbs.

  5. Add the vanilla essence, almond milk and water to the cookie mixture and mix until a dough starts to form. Add the optional add in's.

  6. Allow the dough to chill for 15 to 20 minutes in the fridge.

  7. Roll into balls and then press each cookie down with a fork.

  8. Bake for 8 to 12 minutes.

Jo's Notes

* Wash your hands and roll the balls with hands that are slightly damp (this will ensure that the dough doesn't stick to your hands)
** Dip the fork in some water before pressing the fork down into each ball.




  • Julia on January 17, 2019

    Hi. For your protein vegan cookies, what can be used instead of flaxseed? Also if i dont want them vegan can I use cows milk? If so, would the amount be the same?


    • Jo Hill on January 29, 2019

      Hi there. Flaxseed is really just used to replace the egg (in order to make them vegan). You can add a whole egg instead and substitute normal milk. Vegan protein powder is also very different to normal protein so you may need to add some extra flour to thicken the batter x

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