These pea protein cookies are perfect if you’re looking for ways to add some plant-based protein to your diet. These tasty peanut butter cookies are made with unsweetened pea protein powder. These flourless cookies are gluten free, dairy free, egg free, and vegan.
Ingredients and substitutions
I used unsweetened pea protein powder in these cookies, but you can substitute any type of unsweetened protein powder you prefer.
Smooth, natural peanut butter adds richness to these cookies and acts as a binder in this recipe. You can substitute any type of nut butter or seed butter you prefer. Just be sure it doesn’t contain any added sugar or salt.
I sweetened these cookies with pure maple syrup. You can substitute agave nectar if you prefer.
I like to use chopped dark chocolate when making these cookies. You can substitute any type of chocolate you prefer. Chocolate chips work too.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the cold water, natural peanut butter, maple syrup, vanilla extract, and salt to a mixing bowl, then mix well.
Add the pea protein powder to the mixing bowl, then use your hands to mix until a thick, cookie dough texture is achieved (I recommend wearing kitchen gloves to make this easy and mess free). Add the chopped dark chocolate, then mix again to combine.
Use your hands to shape the dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper or a silicone baking mat.
Use your hands to flatten the dough balls into circle shapes.
Bake the cookies at 375 degrees Fahrenheit for 14 minutes. Be sure to let the cookies cool off for at least 30 minutes before serving.
Storage and freezing
Store these pea protein cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.
More high protein recipes to try
- This hummus made with silken tofu is packed with plant-based protein.
- This protein-packed chocolate mousse is rich and decadent.
Pea Protein Cookies
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 3/4 cups unsweetened pea protein powder
- 3/4 cups cold water
- 1/2 cup smooth, natural peanut butter
- 1/2 cup maple syrup
- 1/2 cup chopped dark chocolate (or substitute chocolate chips)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the cold water, natural peanut butter, maple syrup, vanilla extract, and salt to a mixing bowl, then mix well.
- Add the pea protein powder to the mixing bowl, then use your hands to mix until a thick, cookie dough texture is achieved (I recommend wearing kitchen gloves to make this easy and mess free).
- Add the chopped dark chocolate, then mix again to combine.
- Use your hands to shape the dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper or a silicone baking mat.
- Use your hands to flatten the dough balls into circle shapes.
- Bake at 375 degrees Fahrenheit for 14 minutes.
- Let the cookies cool off for at least 30 minutes before serving.
Notes
- Store these cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.
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