The next time you’re craving something sweet, make a batch of these vegan protein cookies. Featuring a base of banana and oats, these simple treats will surely hit the spot. They’re also made with vegan vanilla protein and hemp seeds, offering a generous dose of delicious plant-based protein.
In fact, these high-protein cookies are nutritious enough to be enjoyed for breakfast! Just toss them in your bag and head out the door.
Table of Contents
How to Make It
To make vegan proten cookies, you will need:
- mashed ripe bananas
- vegan vanilla protein powder
- quick oats
- hemp seeds
- vegan chocolate chips
The riper the bananas, the better. Ripe (or overripe) bananas are sweet, so they’ll give these cookies more flavor.
Feel free to use your favorite protein poweder. We highly recommend KOS Organic Plant Protein in Vanilla. This vegan protein powder is made of protein sources such as pea, flaxseed, chia seed and, and quinoa. It also has a pleasant flavor and texture, earning it first place in our in-depth vegan protein review.
The hemp seeds offer additionalplant-based protein. However, if you don’t have hemp seeds, you can skip them or use chopped nuts instead.
First, preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
If you haven’t already, mash the bananas with a large fork until liquidy. Combine the mashed banana and protein powder in a large bowl.
Mix until combined, making sure to break up any lumps of powder.
Add the oats, chocolate chips, and hemp seeds. You can also add a dash of cinnamon or salt, if you’d like.
Mix well, until the ingredients clump together.
Scoop the banana-protein mixture onto the sheet, forming eight cookies.
You can make the cookies bigger or smaller, if you’d like. Just be sure to adjust the baking time accordingly. (For small bite-sized cookies, reduce the baking time. For bigger cookies, increase it.)
The cookies are ready once the edges are slightly golden brown and crispy.
Let the cookies cool before removing them from the baking sheet. Store in the refrigerator in an air-tight container for 3 to 5 days. You can also freeze them for later eating, too.
To make a bigger batch, simply multiply all the ingredients by 2 or 3. This is a great way to prepare travel-friendly breakfasts or snacks in advance.
Like most homemade cookie recipes, you can also customize the add-ins depending on your preferences. Here are a couple tasty ideas to get you started:
- sunflower or pumpkin seeds
- raisins or dried cranberries
- chopped dried peaches
- chopped crystallized ginger
- dehydrated strawberries
- coconut flakes
- crushed nuts
- sea salt
- crushed preztels
- crushed potato chips
- freshly grated ginger
- …more chocolate chips!
Vegan Protein Cookies
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking sheet. In a large bowl, combine the mashed bananas and protein powder. Mix well.
- Add the oats, hemp seeds, and chocolate chips. Stir until combined and the ingredients clump together.
- Scoop the mixture onto the baking sheet, forming 8 cookies. Bake 11 to 13 minutes or until the edges are light golden brown and crispy. Let cool before enjoying.