Chewy Vegan Peanut Butter Protein Cookies
These chewy, high-protein peanut butter cookies are soft, sweet, and completely vegan perfect for a healthy treat that fuels your day. Each bite delivers plant-based protein, healthy fats, and just the right amount of sweetness. Perfect for snacks, post-workout bites, or guilt-free desserts.
Ingredients
- ½ cup natural creamy peanut butter (unsweetened)
- ¼ cup maple syrup
- 1 tbsp ground flaxseed + 3 tablespoons warm water (mix and let sit 5–8 minutes to make the flax "egg")
- ¼ cup oat flour (or almond flour)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ tsp ground cinnamon (optional, for warm flavour)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Have a wire rack ready for cooling.
- In a small cup combine 1 tablespoon ground flaxseed with 3 tablespoons warm water, stir, and let sit 5 to 8 minutes until gelatinous. This is your vegan binder.
- Place 1/2 cup natural creamy peanut butter in a microwave-safe bowl and warm 12 to 20 seconds just until spoonable and glossy. Do not overheat.
- In a medium bowl whisk together the warmed peanut butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, and the flax binder. Stir until smooth. If the mixture looks very thick and dry, add 1 teaspoon unsweetened almond milk at a time up to 2 tablespoons total, only until it becomes spreadable.
- Add 1/4 cup vanilla plant-based protein powder, 1/4 cup oat flour, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt, and 1/2 teaspoon ground cinnamon (optional). Fold gently until just combined. The dough should be thick and slightly tacky, able to hold a scoop shape.
- Chill the dough 15 to 30 minutes on a tray. This reduces spreading and helps create the crackled, bakery-like top. You can skip chilling if you’re rushed but expect slightly flatter cookies.
- In a small bowl mix 2 tablespoons coconut sugar (or 1 tablespoon erythritol for a lower-calorie coating) with 1/2 teaspoon ground cinnamon. This will give the cookies their bakery look and warm flavour
- Use a 1 1/2 tablespoon cookie scoop or a heaped tablespoon. Roll each portion into a ball, then gently roll the top in the cinnamon-sugar or sprinkle it on. Place dough balls about 2 inches apart on the sheet. For the cracked, bakery look flatten balls gently to about 3/4 inch thick with your fingers. If you prefer the classic peanut butter crisscross, press a fork into each cookie twice in perpendicular lines.
- Bake for 9 to 11 minutes. Start checking at 9 minutes. You want the edges set and just slightly golden while the centers still look soft. They will finish setting as they cool.
Notes
- Adjust sweetness to taste by adding a teaspoon more maple syrup if using unsweetened protein powder.
- Make them gluten-free by using certified gluten-free oat flour.
- Freeze extra cookies for up to 2 months thaw before eating.