Homemade Protein Cookies
Soft, chewy, and packed with plant-based power, these homemade protein cookies are a wholesome alternative to store-bought snacks. Made with coconut flour and rich nut butter, they offer a satisfying cakey texture and are effortlessly customizable with your favorite vegan add-ins.
Instructions
- 1
Preheat your oven to 180C/350F and line a baking tray with parchment paper.
- 2
In a small mixing bowl, whisk together the coconut flour (3 tbsp) and vegan vanilla protein (0.25 cup) until evenly combined.
- 3
Add the cashew butter (2 tbsp) and maple syrup (1 tbsp), mixing thoroughly until a crumbly texture remains.
- 4
Gradually add unsweetened milk (1.5 tbsp) one tablespoon at a time, mixing until a thick, cohesive cookie dough forms.
- 5
Divide the dough into two equal balls and place them on the lined tray. Press down to flatten them into cookie shapes.
- 6
Bake for 8-10 minutes until the edges are just cooked and slightly firm, but the centers are still soft. Allow to cool completely before eating.
Nutrition Facts
Per portion