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.

Close up of chocolate chip cookies
Chocolate Chip Protein Cookies

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.

Close up of Chocolate Chip Protein Cookies
Chocolate Chip Cookies

What other bakes can I try?

For more cookie ideas:

Bitten Chocolate Chip Protein Cookie

Chocolate Chip Protein Cookies (Vegan Gluten-Free)

Yield: 12
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.


  • 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


  1. Preheat the oven to 160Fan/180ºC and line one large or two regular baking trays with parchment paper.
  2. 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.
  3. Add the baking powder, bicarbonate of soda and a pinch of salt and stir to a sticky cookie dough.
  4. Fold in the chocolate chips and then divide into 12 equal balls (about 50-55g in weight).
  5. Press each cookie dough on to the trays in circles, leaving a 2-cm gap around each one.
  6. Bake in the oven for 5 minutes, turn the tray around 180º and the bake for another 5 minutes.
  7. Remove from the oven and add some extra chocolate chips on top, if you like, and flaky salt.
  8. Allow the cookies to cool for 20 minutes before trying to move them.
  9. 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 TwitterFacebook 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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