Chocolate Chip Protein Cookies (Vegan Gluten-Free)
These Chocolate Chip Protein Cookies are deliciously chocolatey, peanut buttery and packed with wholesome ingredients. Made with oat flour, they are naturally gluten-free, egg-free and fully vegan.
If you love chocolate chip cookies and peanut butter, then these are the cookie for you. They are naturally wholesome, with high-fibre ingredients like oats and protein powder, while they are also full of peanut butter and protein powder for a little protein boost. They are delicious warm and gooey from the oven but also great for meal prep snacks to enjoy throughout the week. I have been making these on repeat and everyone always loves them.
Why will I love these cookies?
These cookies are amazing:
- Packed with melting chocolatey chips
- Peanut buttery and delicious
- Naturally sweet and gooey
- Crispy outside and chewy inside
- Made with wholesome, good-for-you ingredients
- Egg-free, dairy-free and vegan
- Gluten-free and easily nut-free
- Ideal to make with little ones
- Great for desserts and snacks
- Delicious warm and gooey
- Great for meal prep
- Versatile with different add-ins
If you already love the sound of these cookies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.
For the cookies:
- Peanut butter: smooth is best here, and I use the Manilife original or deep roast peanut butter as the flavour is amazing. Or, you use almond, cashew or another nut butter. For a nut-free option, use sunflower seed butter or tahini.
- Coconut sugar: this makes the cookies sweet, with a richer colour and flavour. You can use light brown sugar.
- Plant-based milk: use any dairy-free milk like oat, soya, almond or coconut (from the carton).
- Vanilla extract: for flavour.
- Oat flour and oats: blend the oats into a flour in a blender, and the rolled oats for stirring in.
- Plain or vanilla protein powder: I use the Form Pureblend protein which is unflavoured, but I also love using their vanilla protein powder.
- Baking powder and bicarbonate of soda: for a little rise and texture.
- Salt: for flavour.
- Chocolate chips: you can use chocolate chips, buttons or a bar of chocolate, chopped up. These are great for Easter if you use vegan mini eggs, and are also delicious with dairy-free smarties or M&M style chocolates.
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as your oats and oat flour are certified gluten-free. To make these nut-free, use sunflower seed butter or tahini and to keep them peanut-free, swap the peanut butter for cashew or almond butter. Also make sure your plant-based milk and chocolate do not contain nuts.
How do I make them?
These cookies are so fun to make:
- Whisk together the peanut butter, sugar, milk and vanilla: until smooth.
- Add in the oat flour, oats, rising agents and salt: and stir to a sticky dough.
- Fold in the chocolate chips: to fully combine them.
- Divide the mix into 12 pieces: and roll into balls.
- Flatten the cookies onto the tray: and spread them out slightly.
- Bake the cookies for 10 minutes: until golden brown.
- Allow to cool slightly: and enjoy.
How long will they last?
These cookies will keep for 3-5 days in a sealed container, or for 1 month in the freezer. Allow to defrost and enjoy.
What other bakes can I try?
For more cookie ideas:
- Blueberry Lemon White Chocolate Oat Cookies
- Mocha Chocolate Chip Pistachio Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Chocolate Frosted Vegan KitKat Cookies
- Healthy Chocolate Chip Oatmeal Cookies
Chocolate Chip Protein Cookies (Vegan Gluten-Free)
These Chocolate Chip Protein Cookies are deliciously chocolatey, peanut buttery and packed with wholesome ingredients. Made with oat flour, they are naturally gluten-free, egg-free and fully vegan.
Ingredients
- 120g smooth runny peanut butter
- 120g coconut sugar
- 90ml plant-based milk
- 1 tsp vanilla extract
- 125g oat flour
- 50g rolled oats
- 40g plain or vanilla protein powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 75g dark chocolate chips, plus extra
Instructions
- Preheat the oven to 160Fan/180ºC and line one large or two regular baking trays with parchment paper.
- Into a large mixing bowl, whisk together the peanut butter, sugar, milk and vanilla until smooth. Now add in the oat flour and oats and sift in the protein powder.
- Add the baking powder, bicarbonate of soda and a pinch of salt and stir to a sticky cookie dough.
- Fold in the chocolate chips and then divide into 12 equal balls (about 50-55g in weight).
- Press each cookie dough on to the trays in circles, leaving a 2-cm gap around each one.
- Bake in the oven for 5 minutes, turn the tray around 180º and the bake for another 5 minutes.
- Remove from the oven and add some extra chocolate chips on top, if you like, and flaky salt.
- Allow the cookies to cool for 20 minutes before trying to move them.
- Enjoy warm or allow to cool fully and then store in a sealed container for up to 3-5 days. You can freeze the cookies, wrapped well, for 1 month. Allow to defrost before enjoying.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Chip Protein Cookies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc chip love x
p.s. this cookies were first made with Form Nutrition but this blog post is not sponsored and all opinions are my own.
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Nutritional info?
Hi Catherine, I don’t provide nutritional info as I focus on listening to your body and eating a balanced diet, so I hope you’ll enjoy these cookies!