Soft, chewy, and easy, these Vegan No Bake Protein Cookies are my favorite to satisfy sweet cravings in a healthy way. It’s made without protein powder and has all the natural superfoods.
These high protein cookies are my best buddies and my kids love these as after school snacks. In fact, I enjoy them as my pre-work out snack and it boosts my energy.
Why you will love them
These are easy and quick
No cooking or baking required
Healthy and high in protein
Naturally gluten free and vegan
Almond flour – helps in making these no bake vegan cookies nutritious and binds well.
Oats – this adds fiber and chewy texture to these no bake cookies.
Seeds – I used the combination of hemp seeds and chia seeds to add protein naturally and lots fiber along with healthy fats.
Almond butter – any nut butter of your choice can be used here.
Almond milk – any dairy free milk except coconut milk works well in this no bake protein cookies.
Chocolate chips – if desired you may skip chocolate chips. But it tastes best with chocolate chips which makes these no bake cookies desirable for kids as well.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, in a mixing bowl combine almond flour, old fashioned oats, seeds, and salt. Then, I mixed it well.
Secondly, I whipped in almond butter, maple syrup, vanilla extract, and almond milk.
Next, I folded in chocolate chips to it and mixed it into a dough like batter.
Thereafter, I scooped cookies on the prepared baking sheet.
Then, I made smooth round balls between my palms and placed them back on the sheet.
Lastly, I pressed each of them with the back of the bowl/measuring cup and shaped them into cookies.
We started munching on this vegan protein cookies immediately, but its best to refrigerate for about 30 minutes for them to settle and firm up.
Once they are firm and settled, place these protein cookies in a glass jar or a glass bowl and refrigerate for about 1 month.
- Make sure to follow the measurement of the liquid ingredients or else the batter might get softer. This in turn would make the binding process difficult.
- It is important to use plastic or nonstick bowl to press them so as to avoid sticking. Stainless steel cups would stick to this vegan no bake cookies.
You may use 1-2 scoop of plant based vanilla protein powder and reduce the almond flour to ¾ cups. Also, add maple syrup only as required depending on how sweet your protein powder is. To make the dough easy to bind substitute the maple syrup with almond milk.
Refrigerator works best for these no bake protein cookies. Defrosting after freezing would make them loose their texture.
Mix almond butter with almond milk and melt in the microwave for 20-30 seconds. Stir and immediately mix in the batter.
More vegan no bake desserts
This post may contain affiliate links which means that if you click on them and make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan No Bake Protein Cookies
- Prepare a cookie sheet or a baking sheet with a parchment paper and keep it aside.
- In a mixing bowl combine almond flour, oats, hempseeds, chia seeds and salt. Mix it well with a spoon.
- In the same bowl, add almond butter, maple syrup, vanilla extract and almond milk. Whip it into a thick dough like batter. (You may use your hands to mix all the ingredients properly).
- Fold in chocolate chips to the cookie batter.
- With the help of a medium sized cookie scoop, scoop 9 cookies on the prepared sheet with ¼ inch gap between each of them.
- Make round balls of each of them between your palms and place them back on the sheet. With the back of a nonstick bowl or a measuring cup, press them from the center to flatten each cookie. Roughly join its edges with fingers to make them look like cookies. (You may also press and shape them between palms if desired).
- Place the sheet in the refrigerator for 30 minutes to settle. Enjoy!
- Store them in a glass bowl or a glass jar in the refrigerator for about 1 month.
- Peanut butter or any nut butter of your choice will work in this recipe if you desire to substitute almond butter.
- Any dairy free milk (except coconut milk) works in this no bake cookies recipe.