Soft and flourless chocolate vegan protein cookies made with simple ingredients, plant-based protein, and rich cocoa. A satisfying breakfast cookie, snack, or nourishing sweet treat.
A Chocolate Cookie That Actually Fuels You
If you’re going to start your day with something sweet, it should support your energy — not sabotage it. These chocolate vegan protein cookies were created with that balance in mind.
They combine banana and oats for fiber, plant-based protein to help you stay full and support muscle health, and cocoa for antioxidants and rich chocolate flavor. Instead of being just another sweet treat, they function as a nutrient-dense breakfast or snack option that delivers sustained energy while still tasting like a cookie.
And the bonus? They’ve been tested by adults and kids alike.
Nourishing Ingredients & Alternatives
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
Nut Meal – I love using almond meal or hazelnut meal (which is simply ground almond or hazelnuts) instead of flour. It adds healthy fats, fiber, and a slightly sweet, buttery flavor to the cookies.
Pro-Tip: While ground whole hazelnuts or almond meal can be used in its place, double-check that you’re using almond meal and not almond flour as it doesn’t contain the skin of the nut. Note that coconut flour is not a suitable option as it is too dry.
Vegan or Dark Chocolate Chips – Given that they’re full of vitamins, minerals, and fiber, I used vegan dark chocolate chips for this recipe, but any chocolate you prefer would be just as tasty.
Protein Powder – The secret to the super chocolatey flavor is the chocolate protein powder! For the best baking texture, use a plant protein powder that includes pea protein — it helps create structure and keeps baked goods from turning dry or crumbly. Whey protein powders work as well, but the taste and texture might be slightly altered, and obviously, they would no longer be vegan.
Swap– If you aren’t looking to add extra protein to your diet, use oat flour in place of protein powder instead! You’ll likely need to add an extra pinch of sugar to offset the flavor. See recipe card for details!
Refined Coconut Oil – If you’re in a pinch, you could test this recipe with a creamy almond butter or avocado instead, but I highly recommend sticking with refined coconut oil if you have it as it is rich in MCT fats, aids in nutrient absorption, and more!
Coconut Palm Sugar – If you don’t have coconut sugar on hand, raw or unrefined sugar works just as well. Feel free to adjust the amount used based on your personal preferences. If you want to reduce the amount of sugar used, opt for xylitol or Stevia instead. However, coconut sugar is best for providing a more nutty or molasses-like texture.
Swap: If a sugar alternative is used, be sure to adjust the baking time, and check on your cookies 10 minutes early to prevent burning.
Unsweetened Cocoa Powder – If you prefer, you can omit the cocoa powder from these vegan protein cookies. For a more nutrient-dense option, try using cacao powder in place of cocoa powder!
Nutrition Tip: Cacao powder is a wonderful superfood that adds that intense rich chocolate taste without any added sugar and 700mg antioxidants per serving.
Optional Ingredient Toppings
For this recipe, I enjoy dipping half of each cookie into chocolate and sprinkling hazelnut pieces on top. I promise you won’t regret it. If you’re looking for something a little different, feel free to try my suggestions below or create your own toppings!
- Sliced banana
- Drizzle of melted nut butter
- Dried fruit
- Sea salt flakes
How to Make Vegan Protein Cookies
The only thing better than how good these protein cookies taste is how easy they are to make. To make sure your protein cookies turn out perfectly every time, be sure to take a look at the baking tips below!
- If you are not using a pre-ground nut blend, prepare it ahead of time by tossing whole nuts into a food processor and processing them until a flour-like texture is formed.
- If the batter does not thicken to resemble a cookie dough batter once all of the ingredients have been mixed in, roll it into a ball, and place it in the fridge to chill for 45 minutes or in the freezer for 15 minutes.
- Don’t flatten the cookies until after they have baked!
- Place in the center rack of the oven and bake for 8-12 minutes. NOTE: Some plant-based protein blends absorb moisture differently than a straight pea protein, especially blends with added fiber or gums. If using a different protein powder, you may need a few extra minutes — bake until the edges are set and the centers are just firm
- Let the cookies cool completely, then feel free to add extra toppings, like a drizzle of dairy-free chocolate or dark chocolate. Optional but, worth it.
How to Store Protein Cookies
These chocolate banana cookies are the perfect healthy breakfast or easy snack to add to your meal prep rotation! I recommend making a big batch to last throughout the week. To keep them fresh, place them in an airtight container, and keep them in the fridge for up to 5 days.
Or, let cookies cool completely, then freeze in a sealed container or freezer bag for up to 2 months. For best texture, place parchment between layers so they don’t stick. Thaw at room temperature or warm briefly in the microwave.
Is it Better to Use Plant Protein or Whey Protein Powder?
When it comes to protein powder, not all kinds are created equal. However, the “best” choice is the protein powder that fits your dietary needs and preferences. Of course, both plant-based protein powders and whey protein will be composed primarily of protein. However, the source of protein varies from powder to powder.
Plant-based proteins are typically made out of pea protein, hemp protein, or another natural source. They are often more easily digested than their whey counterparts, especially by those with dairy intolerances, and often contain more fiber than whey alternatives.
Pro-Tip: Look for plant protein powders without added gums if you have a sensitive stomach.
Whey-based protein powders contain high amounts of protein and essential amino acids. For those who do not suffer from dairy intolerances, they are a great option. Look for grass-fed whey protein if possible.
Ultimately, both plant-based and whey protein powders have great health benefits and can be included in a healthy diet! To keep my recipes as all-inclusive as possible, I opt for plant-based sources.
More of Our Favorite
Vegan Cookie Recipes
Chocolate Protein Cookies Recipe
- Total Time: 0 hours
- Yield: 15–18 1x
- Diet: Vegan
Description
These Chocolate Vegan Protein Cookies are made with just a few simple ingredients for a vegan, flourless, and delicious protein cookie. Keep them on hand for a quick breakfast, snack, or a nourishing dessert!
Ingredients
- 90 grams nut meal (such as 1 cup ground whole hazelnut or almond meal (not almond flour).
- ½ cup vegan dark chocolate chips (plus ½ cup for melted topping)
- 1 ripe banana (~150 grams)
- ⅓ cup to ½ cup coconut sugar or raw sugar, adjust to desired sweetness
- 2 Tablespoons melted refined coconut oil
- ½ cup chocolate plant-based protein powder
- 1 Tablespoon 100% unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional melted dark chocolate and chopped nuts (such as hazelnut or pecans) for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Prepare the nut meal (if not using pre-ground almond or hazelnut meal).Add whole hazelnuts or almonds to a food processor and blend until a fine, flour-like texture forms. Weigh or measure out 90 grams (about 1 cup).
- Add the 90 grams (1 cup) nut meal to the bowl of a food processor along with ½ cup chocolate chips. Blend until combined and slightly mealy. The mixture will feel slightly moist from the chocolate.
- Add the banana, sugar, and coconut oil to the food processor. Blend on high until a smooth, thick batter forms.
- Transfer the batter to a large mixing bowl.
- Add the protein powder, cocoa powder, vanilla extract, and salt. Mix with a rubber spatula until fully combined. The batter will thicken into a soft cookie dough consistency.
- If the dough feels too soft to scoop, roll it loosely into a ball and chill in the refrigerator for 45 minutes or in the freezer for 15 minutes, until firm enough to handle.
- Scoop and roll dough into golf ball–size balls. Place on the prepared baking sheet. Do not flatten yet.
- Bake for 8 to 12 minutes or until the edges are set and the centers are just firm. (Baking times will vary depending on protein powder use. See notes).
- Remove from the oven and gently press each cookie down using your hand or the back of a lightly oiled spoon.
- Allow cookies to cool completely on the baking sheet while preparing the optional topping.
Optional Chocolate Topping
- While cookies are cooling, melt ½ cup (4 to 6 ounces) dark or dairy-free chocolate in the microwave in short intervals or in a double boiler.
- Dip half of each cookie into the melted chocolate or drizzle over the top. Sprinkle with chopped nuts if desired. Let chocolate set completely before serving.
Notes
Protein Powder Tip: For the best baking texture, use a plant protein powder that includes mostly pea protein. Plant-based protein blends (especially those with added fiber or gums) absorb moisture differently than straight pea protein and may require a few extra minutes. Bake until the edges are set and centers are just firm.
Substitute: If you don’t want to use protein powder, use ⅓ cup + 1 Tablespoon (45–50 grams) oat flour instead of ½ cup protein powder. If the dough feels too loose, add 1–2 extra teaspoons oat flour until it holds together. Add a small pinch of extra sugar to balance the flavor, if needed.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezer: Cool completely, then freeze in a sealed container for up to 2 months with parchment between layers. Thaw at room temp or warm briefly before eating.
- Prep Time: 10 min
- chill time: 10
- Cook Time: 9-12 minutes
- Category: dessert/breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Do I put them back in the oven after the 9 minutes of baking or press flat and done?
Thanks
Hi Michele! I just updated the recipe card so it’s a little more clear.
Remove from the oven and gently press each cookie down using your hand or the back of a lightly oiled spoon. Allow cookies to cool completely on the baking sheet while preparing the optional topping.
Does that make sense?
these were so delicious & will be making a larger batch very soon!
Woohoo! We are so glad you love them as much as we do. Thanks for sharing your recipe experience with us. 🙂 Happy baking!
Cookies for breakfast? Yes, please! The addition of the protein powder, along with the hazelnut meal makes them not only tasty, but filling!
Oh you’d soooo love these.
I made a batch of these and now we are hooked! My daughter thinks cookies for breakfast is the best idea ever!
Yay! I agree with your daughter haha.
I made these with almond meal and everyone loved them, especially my kids!
Awesome! so glad!
Wondering if you can give me some advice. Just pulled these cookies out of the oven and they are flatter than a pancake! They taste yummy and even have a good texture, crunchy edges with gooey middle. They almost look like a pizzelle, with pits instead of a design in them. I followed recipe exactly, except I used Bulletproof chocolate collagen protein powder and simple truth semi-sweet chocolate chips. Do you think that could have caused them to go flat?
Hi Julie! I literally just made these 3x last week. Good timing! I changed the recipe process a wee bit. First, did you grind the hazelnuts? I can tell you my process updates. Also, I suggest using a plant-based protein. Collagen won’t result in any volume at all. But taste will definitely be the same, delicious! So That could definitely be the cause of the pancake cookies – oops.
Updated recipe process – (and I will for sure update the recipe card soon too!). I can email this as well!
* 90 g hazelnut meal or 1 c. Ground whole hazelnut . Almond meal may be substituted
* 1/2 c dark chocolate chips (we use Enjoy Life Brand to keep GF and Vegan)
* 2 tbsp melted refined Coconut Oil
* 1 ripe Banana 150 g
* 1/3 c to 1/2 cup coconut sugar or raw sugar (see notes for substitutes)
* 1/2 cup chocolate Vegan Protein Powder
* 1 tbsp 100% unsweetened cocoa Powder
* 1 tsp Vanilla extract
* 1/4 tsp salt
* optional melted dark Chocolate and chopped hazelnuts for topping
Instructions
1. First make the hazelnut meal (if not already ground) Blend hazelnuts into a food processor into a mealy flour like texture. Weigh out the appropriate amount.
2. Place 90g or 1 c back into the food processor along with 1/2 c chocolate chips. Blend together until combined. The batter will be a tad moist from the chocolate.
3. Next add the sugar, banana, and coconut oil. Blend until a smooth thick batter is formed. Transfer to a large mixing bowl.
4. Mix in 1/2 c protein, cocoa, and vanilla. Mix together with spatula. This is where the batter will thicken more like a cookie dough batter. If batter is still too soft Roll into a ball, then place it in the fridge to chill for-45 minutes. Or freezer for 15 minutes
5. Roll dough into golf size balls and place on greased baking sheet. Press flat with hand or back of spoon. For crinkle edges/ cookie, bake cookies in ball shape, after 8-9 minutes, pull them out of the oven and gently press down with hand or spoon.
6. Bake at 350F for 8-12 minutes or until cookies are browned a bit on the corners. They will still be soft but will harden later in fridge.
7. While cookies or cooling, melt extra dark chocolate in microwave or double boiler.
8. Dip cooled cookies in melted dark chocolate (or drizzle on top). Then sprinkle hazelnuts (or any nut) on opt of chocolate portion.
Made 15-18 cookies
These look fabulous …..however what nut can be substitute for hazelnuts? My daughter Is allergic to them but fine with other nuts. Thanks!
Mary Beth
You could try cashew, almond, or walnuts. I would toast the walnuts if you use those. Let me know if you do!
These looks SO good, can’t wait to try them! If I use hazelnut meal, do you think I can just weigh out 8oz?
Amazing recipe! I’ve added shredded coconut as a topping. I’ve substituted mixed nuts for the hazelnuts and almonds. I’ve also done without the optional added melted chocolate topping, but realize it’s not optional but rather required to include as a topping. Fabulous cookies that even people who are not vegan love. This has become a staple sweet satisfying recipe in my house.
oh I love the topping! great idea janel!
Can’t go wrong with cookies + chocolate for breakfast!
Hey, I had a couple of questions. I cannot eat chocolate due to migraines, and hazelnuts are quite expensive. Do you have any other protein cookie recipes or ideas with vanilla protein powder and maybe sunbutter as an alternative? I am trying to find some GF/DF/Peanut free/chocolate free lower calorie make ahead breakfast options. Thanks, I know that is a LOT of restrictions, any help is appreciated!
No prob! I would try using vanilla vega or vanilla protein of choice and then maybe cashews or almonds. Can you have that?
How would increasing the amount of banana or adding in apple sauce (either or, how much?), in place of sugar, affect the consistency and taste of these cookies?
YOu could try adding in half a banana more. Not sure about it though. Do you need a sugar free alternative?
What would the sugar alternative be? We’re being quite strict on our sugar intake! 🙁
Can you have xylitol sugar? Or you could just forgo the sugar and add in a little more cocoa. ?
These are amazingly tasty!!! Made last night and everyone agreed that these are the best cookies ever! Next time will make half or quarter of a batch because it is impossible to say no to them. You just have to finish them all at one sitting ??
Thank you so much for the recipe and inspiration. I call it inspiration because I made them sugarfree, substituted hazelnuts with almond meal and chocolate chips with dark chocolate with spoon or twoof coconut oil.
Will keep experimenting with nuts/seeds and differe protein powders.
oh wonderful! so glad. Let me know how the next batch goes Audrone.
I have made a couple of batches of these cookies now and they are a huge hit! My kids ask for them and it feels good to know they are nutritious. I have subbed walnuts and almonds because that is what I had on hand and were still awesome!
OH that’s wonderful Becky! I’m so glad you Kids enjoy them! Thanks for letting me know.
I can feel the aroma of chocolate by seeing these images. My daughter will become a fan of you once she tastes this. 🙂
yes! you’re daughter will love! these are our go to breakfast cookies. Kid approved! Big kid approved. LOL!
My wife tried these and trust me, my daughter enjoyed each and every bite with a big smile 😀 Even I couldn’t control my mouth.
Oh my gosh these look amazing. I don’t know that I could stop after just one. I’d end up having a half dozen every morning because they look that good.
it is quite hard. 😉
I would love to sit around your kitchen table with you one day.
Also these cookies make me want to do inappropriate things like shove them in my mouth by the fistful.
Cookies for breakfast! I know what we will be making for breakfast this weekend! I am going to have one happy family!
yay! happy family, happy life, right? and cookies!
Chocolate and hazelnut is a match made in heaven! I’d eat a couple of these for breakfast! Your photos are beautiful as always!
thanks friend! best of both worlds, right?
I have never worked with raw hazelnuts before, this looks like the perfect recipe to try! I love that they are plant based and still have so much protein ?
ohI think you will love it Emily! raw hazelnuts are amazing as flour
Oh man I’m being killed with cookies lately! I made Taylor’s (Food Faith Fit) Cookie Dough Egg Muffins for the girls lasts week I think, Texin Erin’s Giant Chocolate Chip Cookies today, I’ve been living off Cookie Dough Smoothie Bowls (posting tomorrow) and now I WANT these! I love Vega protein (fav and only one I use) and I want to run over and kick the hubby out of the kitchen and make these. But he’s making bread so I should hold off until next week. They look so good though, and vegan protein cookies so perfect for breakfast!
Cookies any time are good!!!!!
This year – TRYING to believe in myself – xoxo
I believe in you friend! keep it up. <3
I’ve never shopped at GNC, so I’m really happy to hear about the changes – will have to give it a try. I hope you are loving your new home! Be sure to pack along a bunch of these amazing cookies on your first cross country skiing journey – it’s a workout!
Chocolate cookies sound like the perfect way to start the day if you ask me! I love Vega protein powders too! Yum!
CHOCOLATE and PROTEIN together in one cookie? YES! And I’m so thankful that God changes me, because I would not want to be unchanged.
I love that. Same here friend. God is good!
These look soooo gooood! Stunning photos! We are nut free at the moment (allergy testing coming up in March, fingers crossed). But will keep these in mind if we get the all clear!
Oh I’ve been there. Can you have seeds or grains? they will work well with chia or another rice flour.
interesting that these are high protein, these would keep you full for longer
for sure! love that about protein packed breakfast recipes!
These cookies with the drizzling chocolate look so absolutely tempting..!! I love that they are so healthy too. I use to shop at GNC in the US – glad they are bringing in new natural stuff. That chocolate protein powder sounds yum
thank you Veena!
Oh they look amazing! Sending the link to my brother – he loves protein bars and these cookies look like just his thing!
yay! keep me posted
Oh my, these photos are *beeeeautiful*! Look at the shine on that chocolate drizzle. These sound and look amazing, I must try them as a treat for my vegan friend 😀
you are a good friend! Vegan cookie lovers rejoice!
Haha – heres hoping you have a BLAST cross country skiing! And lady, love these cookies – am all about cookies for breakfast so am all over these! Happy Wednesday friend!
thank you friend! cookies and hot coffee will fuel us! haha
GNC always came across as a bit too body builderish to me, a bit too much fake stuff (Hello, quest bars). Glad that they are starting to bring in natural brands!
totally! Which is why I was so glad they are creating new educational services, etc.
I had no idea they did away with memberships. Very cool! But these cookies are cooler. Hazelnuts must be used for often. Good luck with the skiing. There’s a reason I moved from WI to AZ!
Haha I would melt in AZ. Let’s all move to Hawaii or NEw Zealand and make the best of both words. Ocean/Mountains!