Upgrade Your Snack Game with Vegan Protein Cookies!
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Are you tired of protein bars that taste like they belong in a science experiment? Or perhaps you’re craving a snack that’s not only packed with nutrients but actually tastes like a treat? If so, look no further than these healthy Vegan Protein Cookies! Made with dates and oats, these chocolate chip cookies are chewy, naturally sweet, and just chocolatey enough to make you forget you’re eating something healthy. So, say goodbye to boring snacks and hello to delicious, protein-packed date and oat cookie bites!
But what exactly makes these vegan protein cookies a total game-changer? First of all, they’re not only vegan and gluten-free, but also ridiculously easy to make in a food processor. As a result, you’ll spend less time in the kitchen and more time enjoying every bite of these tasty treats. If you’re ready to upgrade your snacking game with this healthy vegan protein cookie recipe, let’s dive in and explore one of our favorite vegan recipes!
Why You’ll Love These Vegan Protein Cookies
Quick and Easy Vegan Protein Snack: Making these healthy vegan cookies is a breeze, especially with a food processor doing all the heavy lifting! The toughest part, in fact, is simply waiting for them to bake.
Nutrient-Packed Goodness: These vegan protein cookies are loaded with wholesome ingredients like rolled oats, protein powder, chia seeds, and dates. As a result, each bite gives you a boost of fiber, protein, omega-3s, and natural sweetness.
Customizable to Your Taste: Not a fan of almond butter? No worries, because you can easily swap it out for peanut butter. If you want a bit more crunch, just add some nuts. You can also mix in your favorite add-ins like dried fruits or seeds. And if you prefer your date and oat cookies without chocolate, you can skip it (though we don’t see why you would!).
Perfect for Any Time: Whether you need a grab-and-go breakfast, a post-workout protein boost, or a guilt-free dessert, these vegan protein date and oat cookie snacks are perfect for any time of day!
Ingredients You’ll Need for These Gluten-Free Vegan Cookies
- Medjool dates, pitted: 1 cup / 150 g
- Rolled oats: 1 1/2 cups / 135 g
- Plant-based protein powder: 1/2 cup / 60 g
- Almond butter or peanut butter: 1/2 cup / 120 g
- Chia seeds or flaxseeds: 2 tbsp / 20 g
- Baking powder: 1 tsp / 5 g
- Almond milk or other plant-based milk: 1/4 cup / 60 ml
- Vanilla extract: 1 tsp / 5 ml
- Dark chocolate chips (optional but highly recommended): 1/2 cup / 75 g
How to Make This Healthy Vegan Protein Snack: Step-by-Step
1. Preheat Your Oven:
To begin, set your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper for a non-stick and easy clean-up.
2. Process the Dates:
Place the pitted Medjool dates in your food processor and pulse until they transform into a sticky paste. If your dates are a bit dry, soak them in warm water for about 10 minutes to soften them up before processing.
3. Add the Wet Ingredients:
Next, add the almond butter (or peanut butter, if that’s your preference), dairy-free milk, and vanilla extract to your sticky date paste. Process until the mixture is smooth and well combined. This step is where the magic happens, as everything comes together into a creamy base.
4. Add the Dry Ingredients:
After that, add the rolled oats, plant-based protein powder, chia seeds or flaxseeds, and baking powder. Pulse until the mixture forms a thick cookie dough. Pro tip: When you pulse the oats, they break down into a finer consistency, almost like oat flour, which helps bind the dough and gives your cookies a deliciously chewy texture. Don’t worry if the dough looks a bit thick; that’s just how we want it for these vegan protein cookies!
5. Add the Chocolate Chips (Optional but Why Not?):
If you’re in the mood for chocolate (and let’s be real, who isn’t?), add the dark chocolate chips to the cookie dough. Pulse a few times to distribute them evenly. This ensures a perfect chocolate chip-to-cookie ratio in every bite.
6. Form the Cookies:
Now, scoop out spoonfuls of cookie dough and roll them into cookie dough balls. Then, place each ball onto your prepared baking sheet and flatten them slightly with your hands or a fork. This gives them that classic cookie shape we all know and love.
7. Bake to Perfection:
Next, bake your gluten-free vegan cookies in the preheated oven for 12-15 minutes, or until they’re set and slightly golden around the edges. Your kitchen will smell like heaven, and you’ll know they’re done when they’re firm yet still soft to the touch.
8. Cool and Enjoy!
Finally, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit more and makes them easier to handle. Then, go ahead and enjoy your delicious vegan protein snack!
Why Vegans Might Need a Protein Boost
If you’re vegan and looking to build muscle, it’s essential to ensure you’re getting enough protein. Although a well-balanced vegan diet can provide all the necessary nutrients, sometimes it’s tricky to get enough protein just from whole foods. In these cases, protein powders come in handy, as they are a convenient and cost-effective way to supplement your protein intake.
For instance, I’ve been using the NOW Foods Sports Nutrition Pea Protein. This powder is unflavored and contains no additives, which means you’re not putting any unnecessary chemicals into your body. It provides a solid 24 grams of protein per serving, which is perfect for boosting your daily intake. Additionally, with 96 servings in a 7-pound tub, it’s a fantastic value, lasting me around two months when I use 1-2 scoops per day. Plus, at less than a dollar a day, it’s an affordable and simple way to increase your protein intake without worrying about any unwanted ingredients!
If you’re looking for more ways to incorporate protein powder into your diet, you should check out these delicious recipes on our site:
- Vegan Raspberry Protein Smoothie Bowl – The Perfect Start to Your Day
- Berry and Chia Protein Smoothie – The Best Vegan Breakfast Fuel
Tips for Perfect Vegan Protein Cookies
- Consistency Check: If your cookie dough feels too dry, simply add a splash more almond milk. On the other hand, if it’s too sticky, add a few extra oats. The cookie dough should be easy to shape but not too sticky.
- Storage Solutions: To keep them fresh, store these healthy vegan cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months. They are great for a quick and healthy snack whenever you need one!
- Get Creative with Mix-ins: Feel free to experiment with variations! You can add dried fruits like cranberries or raisins, nuts, or even a dash of cinnamon or nutmeg for an extra flavor kick. Want a richer, more decadent taste? Try adding a spoonful of cocoa powder for a chocolatey twist on these cookies!
FAQ’s
- Can I use a different nut butter in these gluten-free vegan date and oat cookies?
Absolutely! Feel free to use any nut or seed butter you like. Sunflower seed butter is a great option for those with nut allergies and keeps the recipe vegan and delicious. - How do I make sure these cookies are gluten-free?
Just use certified gluten-free rolled oats and ensure all other ingredients are gluten-free to avoid cross-contamination. - What type of plant-based protein powder should I use for these vegan protein snacks?
Any plant-based protein powder works, like pea, hemp, or rice protein. Choose a flavor that complements the cookies, such as vanilla or chocolate, for an extra flavor boost. - Can I replace the dates with another sweetener?
Yes, you can substitute the dates with maple syrup, agave syrup, or applesauce. However, be mindful that this might affect the texture, so you may need to adjust the amount of oats or protein powder accordingly. - How should I store these vegan healthy protein cookies?
To store them properly, keep them in an airtight container at room temperature for up to a week, or freeze them for up to three months. To enjoy, let them thaw at room temperature or warm them slightly in the oven or microwave. - Can I skip the chocolate chips in these healthy vegan date and oat cookies?
Yes, if you prefer your cookies without chocolate, feel free to leave them out. Alternatively, you can add dried fruits or nuts instead for a different texture and flavor. - Why did my cookies turn out too dry or too wet?
The moisture content of dates and the type of nut butter can vary. If the cookie dough is too dry, add a bit more plant-based milk. If it’s too wet, add more oats until it reaches the desired consistency. - Can I add other mix-ins to this vegan protein snack?
Definitely! Chopped nuts, dried fruits, coconut flakes, or even a sprinkle of cinnamon or nutmeg can add unique flavors and textures. - What if I don’t have a food processor for making these gluten-free vegan cookies?
No problem! You can finely chop the dates by hand and mix everything in a large bowl. It might take a bit more effort, but the results will still be delicious!
Ready to Make These Vegan Protein Cookies?
These Vegan Protein Date and Oat Cookies are the perfect balance of health and taste. They’re ideal for meal prepping, snacking, or even sharing (if you’re in a generous mood). So, the next time you crave something sweet but want to keep it healthy, give these vegan and gluten free protein cookies a try. Trust us, your taste buds, and your body, will thank you!
And hey, we’d love to see your cookie creations! Don’t forget to tag us on Instagram @thedailyveganmeal so we can share your delicious results with our community!
Happy baking!
More Healthy Bites
- Vegan Raspberry Protein Smoothie Bowl: The Perfect Start to Your Day
- Healthy Vegan Blueberry Tahini Oat Muffins
- Sweet & Healthy Oatmeal Date Banana Bars
- Easy Vegan Peanut Butter Cookies
- 20 Decadent & Guilt-Free Plant-Based Chocolate Chip Cookies
- Vegan Baked Oatmeal with Chocolate, Peanut Butter & Banana
Date and Oat Vegan Protein Cookies
Equipment
- food processor
Ingredients
- 1 cup Medjool dates pitted - 150 g
- 1 & 1/2 cups Rolled oats 135 g
- 1/2 cup Plant-based protein powder 60 g
- 1/2 cup Almond butter or peanut butter 120 g
- 2 tbsp Chia seeds or flaxseeds 20 g
- 1 tsp Baking powder 5 g
- 1/4 cup Almond milk or other plant-based milk 60 ml
- 1 tsp Vanilla extract 5 ml
- 1/2 cup Dark chocolate chips optional but highly recommended - 75 g
Instructions
Preheat Your Oven
- First things first: preheat your oven to 350°F (175°C). This ensures that once your cookies are ready to bake, the oven is all set. Line a baking sheet with parchment paper to keep things non-stick and easy to clean up.
Process the Dates
- Place the pitted Medjool dates into your food processor. Pulse until they transform into a sticky paste. If your dates are a little dry, you can soak them in warm water for 10 minutes beforehand to soften them up.
Add the Wet Ingredients
- To the sticky date paste, add your almond butter (or peanut butter, if you’re feeling adventurous), plant-based milk, and vanilla extract. Process until the mixture is smooth and well combined. This step is where the magic happens because everything starts to come together into a delicious, creamy base.
Add the Dry Ingredients
- Now, toss in the rolled oats, plant-based protein powder, chia seeds or flaxseeds, and baking powder. Pulse until the mixture forms a dough. Don’t worry if it looks a bit thick, that’s exactly how we want it!
Add Chocolate Chips (Optional)
- If you’re using dark chocolate chips, and you totally should, add them to the dough. Pulse a few times to distribute them evenly throughout. This ensures a perfect chocolate chip-to-cookie ratio in every bite.
Form the Cookies
- Scoop out spoonfuls of dough and roll them into balls. Place each ball onto your prepared baking sheet, and flatten them slightly with your hands or a fork. This will give them that classic cookie shape we all know and love.
Bake to Perfection
- Bake in your preheated oven for 12-15 minutes, or until the cookies are set and slightly golden on the edges. Your kitchen will smell amazing, and you'll know they’re ready when they’re firm but still soft to the touch.
Cool and Enjoy!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit more and makes them easier to handle. Then, dig in!
Video
Notes
Summary of Macros Per Cookie
Each cookie has approximately:- 19g of carbohydrates
- 5g of protein
- 7g of fat
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