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Close up stack of vegan chocolate breakfast cookies with melted chocolate and crushed hazelnuts.

Vegan Chocolate Hazelnut Protein Cookies

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 15-18 1x
  • Diet: Vegan


These Chocolate Vegan Protein Cookies are made with just a few simple ingredients for a vegan, flourless, and delicious protein cookie that will satisfy your sweet tooth. Keep them on hand for a filling breakfast, quick snack, or a nourishing dessert!


Units Scale
  • 90 grams hazelnut meal or 1 cup ground whole hazelnut. Almond meal (not almond flour) may be substituted.
  • 1/2 cup vegan dark chocolate chips (plus 1/2 cup for melted topping)
  • 1 ripe banana (~150 grams)
  • 1/3 cup to 1/2 cup coconut sugar or raw sugar, adjust to desired sweetness
  • 2 Tablespoons melted refined coconut oil
  • 1/2 cup chocolate plant-based protein powder
  • 1 Tablespoon 100% unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional melted dark chocolate and chopped hazelnuts for topping


  1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
  2. Prepare the nut meal (if not using a ground blend, such as hazelnut or almond meal). Blend hazelnuts into a food processor into a mealy flour-like texture. Weigh out the appropriate amount.
  3. Place 90 grams or 1 cup of the nut meal into the bowl of a food processor. Add 1/2 cup chocolate chips. Blend the chocolate and hazelnut meal together until combined and mealy. The batter will be a tad moist from the chocolate.
  4. Next, place the banana, sugar, and coconut oil in the food processor along with the chocolate nut blend. Blend on high until a smooth and thick batter is formed.
  5. Transfer batter to a large mixing bowl.
  6. Add 1/2 cup protein powder, cocoa, vanilla, and salt to the batter. Mix together with a rubber 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 in the fridge to chill for 45 minutes or freezer for 15 minutes.
  7. Once that batter is thick enough to scoop, then roll the dough into golf ball-size balls and place on lined baking sheet. Do not press flat yet.
  8. Bake the cookies in ball shape, after 8 to 9 minutes (9 for crispier edges), remove from oven and gently press down with hand or back of oiled spoon.
  9. While cookies are cooling, melt 1/2 cup (4-6 ounces) of dark chocolate in microwave or in a double boiler.
  10. Dip one half of the cookie in melted dark chocolate (or drizzle on top). Then sprinkle hazelnuts (or any nut of choice) on top of chocolate portion. Let chocolate cool and harden before serving.
  11. For best storing, keep in sealed container for up to 5 days. Freezer for up to 2 months.


For best baking texture, use a plant protein with pea protein in it.

You could also reduce sugar by using xylitol or baking stevia. The baking times will be a little different though so check cookies before 10 minutes if using a sugar substitute.

  • Prep Time: 10 min
  • chill time: 10
  • Cook Time: 10 min
  • Category: dessert/breakfast
  • Method: baking
  • Cuisine: american


  • Serving Size: 1
  • Calories: 120
  • Sugar: 7
  • Sodium: 20
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 0

Keywords: breakfast cookie, cookie, vegan, breakfast, healthy, gluten free, protein