21 High Protein Christmas Cookies Everyone Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Meringue Cookies

Gluten Free Meringues (A Simple Classic Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’24’, ’24 cookies’]

Light, crispy meringues that are perfect every time! They are naturally gluten free!

Ingredients

• 4 egg whites
• 1 cup cane sugar (Super fine if you can find it.)
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract (* see note)

Instructions

1. Preheat the oven to 200º F.
2. In a mixer, add t4 egg whites and whip on low for 1 minute.
3. Add i1/4 teaspoon cream of tartar, 1 cup cane sugar, and 1 teaspoon pure vanilla extract and whip up for 4-5 minutes until the meringue is stiff and forms very stiff peaks.
4. You can pipe the meringe into shapes, or drop it onto a parchment paper lined cookie sheet by the spoonful.
5. If you are piping the meringue, grab a large star shaped frosting tip. Fill a piping bag and use a twist tie to close off the end. (*see notes)
6. Squeeze some meringue onto the cookie sheet then stop piping and slightly lift the tip and squeeze again. See the video above so you can see the movement. You can make your trees as tall as you like but note the taller they are, the easier they can tip.
7. Bake the meringues for 45-60 minutes. The actual time will depend on how wide and tall you made your meringues. If you are doing drop style, you will bake them closer to 60 minutes.
8. Remove them from the oven and allow them to cool. If your meringues do not lift off the parchment paper easily, you may need to bake them longer.

2. Protein Chocolate Chip Cookies

Protein Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘9’, ‘9 cookies’]

These protein chocolate chip cookies are sweet, crispy, and soft inside. A perfect dessert when you’re craving for a little healthier treat. They’re gluten-free and high protein.

Ingredients

• 3 tbsp vanilla protein powder
• 2/3 cup oat flour
• 1/4 tsp baking powder
• 1/2 cup unsalted butter
• 1 tsp Vanilla bean paste (or extract)
• 1/4 cup honey
• 1/4 cup dark chocolate chips
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Mix protein powder, oat flour, and baking powder in a bowl
3. In a separate bowl, add in butter, vanilla bean paste, and honey. Mix the ingredients using an electric mixer or food processor until light and fluffy.
4. Add in the mixture of dry ingredients and continue mixing until the dough becomes crumbly.
5. Now, add in dark chocolate chips and sea salt. Fold them in with a spoon.
6. Use a cookie scoop to form 9 cookies. You might want to use a spoon to round them up a little bit just to make sure we end up with nicely shaped cookies.
7. Bake in the oven for 10-12 minutes until cookies are golden brown but slightly soft in the center. Let them cool down before serving.

3. Oatmeal Protein Cookies with Blueberries

Oatmeal Protein Cookies with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘9’, ‘9 cookies’]

Chewy, soft, and sweet, these oatmeal protein cookies with blueberries. They’re vegan, gluten-free, dairy-free, and high in protein.

Ingredients

• 2 medium ripe bananas
• 4 tbsp vanilla protein powder
• 1 cup rolled oats
• 2 tbsp almond butter unsalted
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1/4 cup blueberries

Instructions

1. Preheat the oven to 350F. Afterward, line your baking sheet with parchment paper, and spray with cooking spray (or just oil it using a brush).
2. In a bowl, mash bananas.
3. Add in vanilla protein powder, rolled oats, almond butter, cinnamon, and nutmeg. Give it a good mix until all the ingredients combine well.
4. Add in blueberries and give the batter a few stirs.
5. Spread the batter on the baking sheet. Shape them now because they won’t change much in form.
6. Bake for 12-15 minutes until cookies are golden brown. Let them cool down before serving.

4. Peanut Butter Protein Cookies

Peanut Butter Protein Cookies (5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’12’, ’12 cookies’]

These peanut butter protein cookies are chewy, yummy, and nutty. A perfect gluten-free, vegan, dairy-free and high protein dessert.

Ingredients

• 1 cup rolled oats
• 3 tbsp vanilla protein powder
• 1/2 cup smooth peanut butter (unsalted, unsweetened)
• 1 medium banana (mashed)
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 350F.
2. Combine rolled oats with protein powder in a bowl.
3. In a separate bowl, mix together peanut butter, mashed banana, and maple syrup.
4. Pour wet mixture over dry mixture. Stir together, and then knead the dough. If it’s too crumbly, top up with a little more mashed banana to introduce moisture.
5. Once the dough is ready, make 12 balls.
6. Place the balls on a baking sheet lined with parchment paper. Press down the balls with either a spoon or a fork to flatten them out and form cookies.
7. Bake for 12 minutes. Let the cookies cool down before serving.

5. Protein Cookies

Protein Cookies (Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’14’, ’14 servings’]

My protein cookies are like a chewy peanut butter cookie with chocolate chips and a protein boost! Gluten free and no refined sugar.

Ingredients

• 1/2 cup Whey protein powder ((or any unsweetened protein powder of your choice))
• 1 cup Besti Monk Fruit Allulose Blend
• 1/2 tsp Sea salt
• 1 cup Peanut butter ((no sugar added; creamy, not runny))
• 2 large Eggs ((at room temperature))
• 1 tsp Vanilla extract
• 1/3 cup Sugar-free dark chocolate chips
• Flaky sea salt ((optional))

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the protein powder, sweetener, and sea salt, breaking up any lumps.
3. Add the eggs and whisk at the edge of the bowl to mix the yolk and white. Add the peanut butter and vanilla, and stir until smooth and thick (the texture should be like a more stiff peanut butter).
4. Scoop the cookie dough using a medium cookie scoop, and release balls of dough onto the lined baking sheet, spaced at least 2 inches apart. Use the tines of a fork to flatten the balls into cookies, first in one direction and then the opposite direction, to about 1/4 inch (~1/2 cm) thickness.
5. Dot the chocolate chips over the tops of the cookies and press in gently. Try to avoid having the chocolate directly touching the parchment paper.
6. Bake for 10-12 minutes, until the cookies are semi-firm and not sticky on top, but slightly underbaked.
7. Sprinkle flaky sea salt over the cookies if you like (optional). Do this right away while they are hot, so that the salt sticks.
8. Use a cookie spatula to carefully transfer the cookies to a cooling rack. Cool completely to firm up.

6. Vanilla Bean Protein Sugar Cookies

Vanilla Bean Protein Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 cookies’]

Melt in your mouth sugar cookies made with protein powder, vanilla bean paste, light butter, and a granulated sugar substitute.

Ingredients

• 2 scoops (62g Vanilla Protein Powder*)
• 1/2 C 60g All Purpose Flour
• 1/2 tsp Baking Powder
• 1 tsp Vanilla Bean Paste (or vanilla extract)
• 1/2 C 96g Swerve Granular*
• 1/2 C 112g Light Butter*

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Cream the butter and Swerve in a food processor or stand mixer before adding the protein powder, flour, baking powder, and vanilla bean paste.
3. Continue mixing until a ball of dough forms. (I used 6 pulses in the food processor.)
4. Divide the dough into 8 42-gram pieces. Roll each piece between your palms into a smooth ball before pressing flat into cookie shapes. (You can spray your hands with a bit of cooking spray to prevent sticking.)
5. Sprinkle a pinch of granulated sugar substitute over the cookies before baking for 6-8 minutes. The cookies should be soft in the center and slightly crisp around the edges.

7. Chocolate Cauliflower Protein Cookies

Chocolate Cauliflower Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’11’]

Chocolate Cauliflower Protein Cookies are absolutely flourless, nut free, oil free and one of the healthiest desserts you can ever imagine. Its soft, moist, chewy and almost cake like dessert.  

Ingredients

• 2 cups cauliflower florets
• 1/4 cup whole ground flax meal
• 1/2 cup hemp seeds
• 1 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup 100% pure maple syrup
• 1/4 cup vegan chocolate chips

Instructions

1. In your sauce pan boil water. Then, place cauliflower florets in your steamer basket and put it in the saucepan. Then, cover and let it steam for a few minutes or until cauliflower softens.
2. Thereafter, take out the steamer basket from the boiling water and let cauliflower florets cool down completely.
3. In the meanwhile preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
4. Now, in your food processor combine all the ingredients including the steamed cauliflower.
5. Then, process it for few seconds until well combined. (Do not over grind the batter).
6. Lastly, fold in chocolate chips.
7. Now, with a cookie scoop place the cookies on the prepared cookie sheet with ¼ inch gap between each cookie.
8. Then, place the cookie sheet in the middle rack of the oven and let it bake for 35 minutes.
9. Take out the cookie sheet and let it cool completely. (The cooling may take about 20 minutes). If not cooled properly the cookies may crumble.
10. Lastly, with the help of a spatula ease out the cookies from the cookie sheet and place them on a plate or storage box. Just make sure to place the baked cookies separately so they don’t stick together. 

8. Keto Protein Cookies

Keto Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT55M · Yield: [‘7’, ‘7 cookies’]

These Keto Protein Cookies are perfect as a snack or breakfast to boost your protein intake while enjoying a sugar-free cookie.

Ingredients

• 1/2 cup Almond Flour
• 1/2 cup Vanilla Protein Powder
• 1/3 cup Granulated Sweetener (NOT xylitol)
• 1/2 teaspoon Baking Powder
• 1/3 cup Unsweetened Almond Milk (at room temperature)
• 3 tablespoons Melted Coconut Oil (NOT melted butter!)
• 1/3 cup Sugar-Free Chocolate Chips
• 1/2 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Set aside.
2. In a large bowl, whisk the dry ingredients: almond flour, vanilla protein powder, baking powder, and erythritol.
3. Make a well in the center of the dry ingredients and pour almond milk, melted coconut oil, and vanilla extract, if used, for a stronger vanilla flavor. Stir to combine until it forms a nice cookie batter, moist but not runny or dry. It should hold when squeezed in your hand.
4. Fold in the chocolate chips and knead to incorporate evenly. If too dry, add a bit more almond milk 1-2 teaspoons max.
5. Shape 7 even cookie dough balls and place each on the cookie sheet leaving half thumb space between each.
6. Flatten down with the palm of your hand. If the sides crack slightly, pat with wet fingers to smooth.
7. Bake on the center rack for about 12-18 minutes or until sides are golden brown – the cookies will stay very soft and firm up later.
8. Remove baking sheet from the oven, DON’T touch the cookies, cool down on the baking sheet for at least 30 minutes or until they firm up. They are super soft and firm up with time.
9. When the cookies are hard enough, slide a spatula under each to transfer to a plate or box to store.

Storage

1. Store up to 4 days in an airtight container at room temperature or freeze for later and thaw at room temperature the day before.

9. Banana Protein Cookies

Banana Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 cookies’]

Enjoy these healthy chewy cookies! They’re sweet, nutritious, and yummy! On top of it all, banana protein cookies are gluten-free, vegetarian and high protein.

Ingredients

• 1 medium banana (mashed)
• 1/2 cup almond butter
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp vanilla protein powder
• 3/4 cup rolled oats
• 1/2 cup cooked quinoa
• 1 tbsp chia seeds
• 1 tsp baking powder
• pinch of sea salt

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Mix the mashed banana, almond butter, honey, egg, and vanilla extract in a bowl.
3. In a separate bowl, mix protein powder, rolled oats, quinoa, chia seeds, baking powder, and sea salt together.
4. Pour rolled oat mixture over the wet ingredients. Stir the ingredients together until a well-mixed batter is formed.
5. Using a cookie scoop, place 7 servings of the batter on the baking sheet. Form the cookie shapes.
6. Bake the cookies for 20-24 minutes until the edges are golden brown. Let the cookies cool down before serving.

10. Peanut Butter Protein Cookies

Peanut Butter Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: [’10’, ’10 Cookies’]

These Oatmeal Chocolate Chip Peanut Butter Protein Cookies are lower in sugar and include a nice dost of protein for a healthier snack. Incorporate them into your daily routine for healthy snacking!

Ingredients

• 2 large eggs
• ⠔ cup unsweetened creamy peanut butter
• 1 (5.3-oz) container plain Greek yogurt
• 1 tsp pure vanilla extract
• 1 1/2 cups quick oats
• 1/2 cup protein powder of choice
• ⠔ cup granulated sweetener of choice (*)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp sea salt
• 2/3 cup sugar-free chocolate chips (or regular chocolate chips)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
2. Mix the eggs, peanut butter, Greek yogurt, and vanilla extract together in a large mixing bowl until they are completely combined and creamy. Note: These ingredients are easier to stir together if they are all at room temperature. Use an electric hand mixer if you have one on hand.
3. Add in the oats, protein powder, coconut sugar, baking powder, baking soda, salt, and cinnamon (the dry ingredients). Mix until combined and a dough forms.
4. Fold in the chocolate chips.
5. Drop mounds of dough onto the baking sheet, leaving some room between each mound for the cookies to grow. The cookie dough will remain in the same shape throughout the baking process, so make cookie shapes out of the dough. Bake on the center rack of the preheated oven for 9-11 minutes or until the edges of the cookies are slightly golden brown.
6. Allow the cookies to cool for at least 10 minutes before eating.

11. Healthier Shortbread Cookies

Healthier Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’20’, ’20 (Makes approx. 20-24 cookies depending on size.)’]

Just a few ingredients are needed for these delicious healthier shortbread cookies. Your taste buds will thank you!

Ingredients

• 190 grams superfine blanched almond flour (approx. 2 cups)
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract (optional)
• 1/8 teaspoon sea salt (optional)

Instructions

1. Preheat the oven to 325°F/162°C and line a baking sheet with parchment paper.
2. Add all the ingredients to a mixing bowl and use a silicone spatula to mix until combined. You will have a slightly crumbly mixture that holds together when squeezed between your fingers. If the dough feels too wet/sticky, add more flour.
3. Place a sheet of parchment paper on a cutting board, and the ball of dough on top. Then add another sheet of parchment paper on top of the dough. Use a rolling pin to evenly stretch the dough until 1/8 inch thick.
4. Use a pizza cutter to cut the dough into a grid shape, making rectangular, or square cookies. (Or use cookie cutters of your choice.) Then use a fork to poke a few holes into each cookie, if you’d like.
5. Transfer the cookies to your lined baking sheet and arrange them in a single layer with a little space in between each one. Bake for 10-12 minutes, until the edges are lightly golden, but do not overbake. These healthier shortbread cookies will feel soft fresh out of the oven and will harden once they cool to room temperature.

12. Oatmeal Raisin Protein Cookies

Oatmeal Raisin Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’12’, ’12 cookies’]

These oatmeal raisin protein cookies are yummy, sweet, and crispy. They’re gluten-free and high in protein. Perfect with a cup of tea!

Ingredients

• 1 cup rolled oats
• 2 tbsp vanilla protein powder
• 1 tsp apple pie spice
• 1 tsp baking soda
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup raisins
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 325F. Now, line a baking sheet with parchment paper and grease it.
2. In a bowl, mix rolled oats, protein powder, apple pie spice, and baking soda.
3. In another bowl, combine coconut oil with maple syrup. Add in an egg and vanilla extract and stir them together.
4. Now add dry ingredients into the bowl and combine until it forms one consistent dough.
5. Next, mix in raisins and chocolate chips.
6. Form 12 nice small balls and place each one of them on the baking sheet. Then, use a spoon to flatten them out and form round cookie shapes.
7. Bake for 10-12 minutes. Cooldown before serving.

13. Double Chocolate Protein Cookies

Keto Double Chocolate Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M · Yield: [’22’]

Grab yourself a healthy snack that’s packed with protein! These super chocolatey and thick protein cookies are just what your sweet tooth ordered!

Ingredients

• 3/4 Cup butter, softened
• 2/3 Cup sugar free granulated sweetener (click to see my favorite)
• 2 eggs, beaten
• 2 teaspoons Vanilla Extract
• 3 Cups almond flour (click to see my favorite)
• 1/4 Cup cocoa powder
• 1/2 Cup chocolate protein powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Kosher salt
• 4.5 ounces Sugar free Chocolate Chips

Instructions

1. Preheat oven to 350F.
2. In a large size mixing bowl add softened butter and sweetener. Using either a stand mixer or a hand mixer, cream the butter and sweetener together.
3. Add in the eggs and the vanilla and continue to mix.
4. Mix in the almond flour, baking soda, salt and protein powder. Mix until all ingredients are fully combined. Fold in the sugar free chocolate chips.
5. Use a 2 tablespoon cookie scoop to divide the batter into 22 cookies and place onto 2 baking sheets lined with parchment paper.
6. Place into already preheated oven and bake for 14 minutes. Let cool and serve.

14. Chocolate Chip Protein Cookies

Chocolate Chip Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 Cookies’]

Soft chocolate chip cookies made with protein powder, chocolate chunks, and mix of granulated and brown sugar substitutes.

Ingredients

• 2 scoops (62g Vanilla Protein Powder*)
• 1/2 C 60g All Purpose Flour
• 1/4 tsp Baking Powder
• 1/2 C 112g Light Butter
• 1/4 C 48g Swerve Granular
• 1/4 C 48g Swerve Brown
• 1 tsp Vanilla Bean Paste (or extract)
• 1/4 C 48g Chocolate Chunks
• 1/4 tsp Kosher Salt

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Mix the protein powder, flour, and baking powder together in a small bowl. Set aside.
3. Add the light butter, Swerve brown, Swerve granular, and vanilla bean paste to a food processor, stand mixer, or large bowl. Mix until light and fluffy.
4. Add the remaining dry ingredients and mix until a crumbly dough begins to form. (I used 4 pulses in the food processor.)
5. Remove the blade from the food processor and add the chocolate chunks. Use a rubber spatula to bring the dough together into one large ball.
6. Divide the dough into 8 pieces and press between your palms to flatten. Place the cookies on the parchment paper, sprinkle with salt, and bake for 7-9 minutes until the cookies are still slightly soft in the center. Transfer to a wire rack to cool the cookies.

15. Gingerbread Collagen Cookies

Gingerbread Collagen Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 cookies’]

Gingerbread collagen cookies are a healthy little festive treat. High in protein from the collagen, they’re also gluten-free. A cozy little cookie for winter!

Ingredients

• 2 scoops (20g unflavored collagen)
• 1/2 cup blanched almond flour
• 2 tablespoons coconut flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• pinch of salt
• 1 tablespoon melted coconut oil
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/8 teaspoon liquid monk fruit sweetener (or sweetener of choice)
• 1-2 tablespoons water
• sugar of choice for coating (optional)

Instructions

1. Combine all the ingredients in a medium bowl except the water and stir until combined.
2. Add water 1/2 tablespoon at a time until dough comes together and holds in a ball.
3. Place in the refrigerator for 10 minutes to chill.
4. Meanwhile, preheat oven to 350°F and line a small baking sheet with parchment paper.
5. Roll dough into 6 even sized balls and place on baking sheet. If coating in optional sugar, roll each dough ball in the sugar before placing on the baking sheet.
6. Bake for 10 minutes.
7. Remove from oven and gently press down with the back of a fork.
8. Transfer to a cooling rack to let cool.

16. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

• 1 cup coconut flour
• 4.5 tbsp vanilla protein powder
• 1/8 tsp baking soda
• 3/4 cup coconut oil
• 2 tbsp honey
• 1/2 tsp apple pie spice
• 1/4 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
2. Combine coconut flour with protein powder and baking soda in a bowl.
3. In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
4. Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
5. Form the dough into 19 balls.
6. Flatten them out with a spoon or fingers to form cookies.
7. Bake in the oven for 8-10 minutes until the edge crispens up.
8. Remove the cookies from the oven and let them cool down before serving.

17. Vegan Protein Cookies

Vegan Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’14’, ’14 cookies’]

Soft, moist, and irresistibly delicious, these vegan protein cookies will be your next favorite snack! Each cookie is packed with 10g of protein for under 150 calories. A one-bowl recipe is also easy to make and ready in 20 minutes.

Ingredients

• 4 medium ripe banana (about 16 oz (450g) )
• 1/4-1/3 cup maple syrup (or agave syrup/sugar-free syrup)
• 1/4 cup peanut butter (or other nut/seed butters)
• 1 1/4 cup protein powder (unflavored/vanilla*)
• 1/2 cup rolled oats
• 1/3 cup chocolate chips
• 1 1/2 teaspoons baking powder

Instructions

1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper or a sillicon mat.
2. In a large bowl, mash banana with a fork or potato masher until smooth.
3. Next, add in maple syrup and peanut butter. Stir until everything is well combined.
4. Now, add in protein powder, oats, chocolate chips, and baking powder. Mix well. The mixture will be slightly stickier than regular cookie dough.
5. Portion out around 1/4 cup of cookie dough, and transfer to a lined baking sheet. Gently flatten the dough using your palm. Repeat until the dough is used up.
6. Bake for 8-10 minutes, or until the edges are firm and the cookies look set. Let your vegan protein cookies cool down slightly before enjoying!

18. Gluten Free Oatmeal Raisin Protein Cookies

Gluten Free Oatmeal Raisin Protein Cookie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M

If you have ever wondered how to make protein cookies, you have come to the right place! They have a great oatmeal cookie flavor and boast a whopping 11 grams of protein! These would make a great afternoon snack when you need something with sticking power.

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup sugar*
• 1 tsp vanilla extract
• 2 eggs*
• 1/2 tsp baking soda
• 1 scoop (or one sample packet) of PlantFusion Vanilla Chai Organic Plant Protein**
• 1/2 cup rolled oats*
• 1/4 cup raisins*

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet with a piece of parchment paper or a silicone nonstick mat.
2. Put all ingredients except raisins in the bowl of a stand mixer and mix with the mixing paddle attachment until well blended. Allow to sit for 10 minutes.
3. After sitting for 10 minutes, mix in raisins.
4. Divide dough into six portions, roll into balls and set on prepared cookie sheet. Use clean fingers to flatten the balls and shape the cookies into small patties
5. Bake for 10-15 minutes at 350 degrees Fahrenheit. Remove from oven and allow to cool before serving.

19. Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [’15’, ’15 cookies’]

Craving cookies without the guilt? Try these flourless peanut butter cookies—low in carbs, high in protein, and naturally gluten-free.

Ingredients

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder
• 1/2 cup dark chocolate (chopped)
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine peanut butter, honey, egg, and vanilla extract.
3. Mix in peanut butter powder. The dough will be quite thick.
4. Scoop 1 tbsp-sized balls and roll them in your hands.
5. Place the balls on the baking sheet and press them with a fork to form cookies. The shape of the cookies won’t change so shape them as you like.
6. Bake in the oven for 8-10 minutes and then let them cool down on the baking sheet.
7. While the cookies are cooling, add chopped dark chocolate and coconut oil into a bowl. Pop into the microwave and heat up in 30s intervals, mix in between until the chocolate has completely melted.
8. Dip one side of the cookie and return them back onto the baking sheet, let the chocolate harden before sprinkle the cookies with sea salt and enjoy!

20. No Bake Protein Cookies

No-Bake Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT7M · Total: PT30M · Yield: [’12’, ’12 cookies’]

These no-bake protein cookies are sweet, chocolatey, and soft. They’ll melt in your mouth with a cup of tea. The cookies are gluten-free, vegan and dairy-free.

Ingredients

• 2 cups rolled oats
• 3 tbsp vanilla protein powder
• ½ cup smooth peanut butter (unsalted, unsweetened)
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• 2 tbsp cocoa powder
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• ⅛ tsp sea salt
• ½ tsp vanilla extract

Instructions

1. Stir rolled oats and protein powder together.
2. Add peanut butter, almond milk, maple syrup, cocoa powder, cinnamon, nutmeg, and sea salt to a saucepan. Heat it over low-medium heat and stir continuously until the cocoa dissolves and the sauce thickens up. Once it’s ready, take it off the heat and stir in the vanilla extract.
3. Pour the cooked sauce over the dry ingredients and mix until everything is well combined.
4. Place your cookie dough straight into the fridge for 10 minutes to let it set.
5. Form cookies out of the dough and place them on a baking sheet lined with parchment paper. Serve them right away or store them in the fridge.

21. Healthy No Bake Cookies

Healthy No-Bake Chocolate Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT30M · Yield: [’18’, ’18 cookies’]

Healthy no-bake chocolate peanut butter cookies! Made with 8 nutritious ingredients, these healthy no bake cookies are gluten-free, dairy-free, vegan & refined sugar free!

Ingredients

• ½ cup creamy peanut butter
• ¼ cup honey ((or maple syrup))
• ¼ cup coconut oil ((or butter))
• 2 Tablespoons unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1 cup quick cooking oats
• ¼ cup unsweetened coconut ((shredded))

Instructions

1. Line a cookie sheet with waxed paper, set aside.
2. Combine peanut butter, honey salt and coconut oil in a saucepan and cook on medium heat, stirring continuously, until the ingredients are melted and the mixture is smooth.
3. Stir in vanilla and cocoa powder.
4. Add quick-cooking oats and coconut and stir until combined.
5. Continue cooking over medium heat until the mixture is slightly thickened, 1-3 minutes.
6. Drop 1 Tablespoon portions of the mixture onto the prepared baking sheet. Continue until you’ve used all the cookie mixture.
7. Let cool in the refrigerator or freezer until hardened.
8. Serve cold or at room temperature.
9. Store in an airtight container in the refrigerator.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.