These No-Bake Protein Cookies are a recipe packed with fiber and plant-based proteins to keep you full and fix your sweet craving during the day.
Why You’ll Love No-Bake Protein Cookies
No-bake Protein Cookie recipes are my favorite snacks. They are ready in less than 30 minutes, and they are packed with all the nutrients you need to be full for hours.
They are a great healthy snack for kids or for recharging after a workout.
If you like my no-bake vegan cookies, you’ll love this protein-loaded version.
They are naturally:
- Refined Sugar-Free
How To Make No-Bake Protein Cookies
All you need to make healthy no-bake protein cookies are a few simple ingredients and less than 20 minutes.
- Creamy Peanut Butter or almond butter. Both are high-protein nut butter options. Otherwise, for a nut-free option, try sunflower seed butter. Natural Peanut Butter is, of course, vegan.
- Maple Syrup or any liquid sweetener you love, including sugar-free Monk fruit syrup or brown rice syrup for a low GI option.
- Melted Coconut Oil
- Almond Milk or any non-dairy milk you have, including coconut milk or oat milk.
- Vanilla Extract
- Unsweetened Cocoa Powder
- Chocolate Protein Powder or vanilla protein powder. Choose a plant-based version.
- Old-Fashioned Rolled Oats or quick oats
- Seeds – I like to use a combination of chia seeds and hemp seeds. Both are high in proteins and add a lovely crunch to the no-bake cookies. But feel free to use any seeds, sesame seeds, sunflower seeds, or even crushed almonds.
- Sea Salt
Stirring Dry Ingredients
In a large mixing bowl, stir all dry ingredients rolled oats, chia seeds, hemp seeds, cocoa powder, protein powder, and sea salt.
Set it aside.
Melting Liquid Ingredients
In a non-stick saucepan over low heat, warm the peanut butter, coconut oil, almond milk, maple syrup, and vanilla extract.
When the mixture is well-combined, remove it from the heat.
Pour the hot liquid mixture onto the dry ingredients, and using a silicone spatula, stir to combine them. The mixture should be a bit sticky.
Cover a large baking sheet or plate with parchment paper. Make sure it fits your fridge or freezer because you will bring it inside later.
Lightly oil the paper on the baking sheet. Scoop about one tablespoon of cookie batter and release it on the paper. Repeat until no more batter is left and all cookies are formed.
Leave some space between each cookie to prevent them from sticking to each other.
Freeze to set
Place the plate or baking sheet in the freezer for 15 minutes or until the cookies are hard and set.
These no-bake protein cookies soften very fast at room temperature. They are better stored in an airtight container in the fridge to stay crispy.
You can also freeze no-bake cookies. They last up to 3 months in an airtight box, and you can also enjoy them frozen. They are very tasty and crunchy just out of the freezer.
If you have some food allergies, I listed some options for you below:
- Nut-free – replace the nut butter with sunflower seed butter or tahini. Keep in mind that seed butter is slightly bitter. Also, replace almond milk with coconut milk or oat milk.
- Sugar-free – you can use a sugar-free liquid sweetener like monk fruit syrup in this recipe.
- Gluten-free – any gluten-free cereal can be used instead of rolled oats, including rice flakes, puffed quinoa, cornflakes, or puffed buckwheat.
- Coconut-free – you need an oil that firms up at room temperature. You can’t use olive oil or vegetable oils in no-bake recipes. The only option is cocoa butter.
Frequently Asked Questions
Can I Skip The Protein Powder?
If you don’t want to use protein powder, swap for homemade oat flour or extra rolled oat to compensate for the protein powder.
You can also follow my no-bake peanut butter oatmeal vegan cookie recipe here. It’s protein powder-free.
Can I Use Gluten-Free Cereals?
Yes, you can use gluten-free certified oats or puffed quinoa, or rice flakes as a gluten-free option.
Can I Add Chocolate Chips?
Yes, you can add 1/4 cup of chocolate chips to the batter, or you can melt the chocolate chips with the liquid ingredients to firm up the peanut butter chocolate cookies even more.
No-Bake Protein Cookies
- Line a cookie sheet with parchment paper. Set aside.
- In a medium-size saucepan, add fresh creamy peanut butter, maple syrup, melted coconut oil, and vanilla extract.
- Heat under medium heat, stirring constantly to combine and form a consistent mixture.
- Remove from heat and stir in cocoa powder, quick-cooking oats, and chopped almonds – if used. Stir until fully combined and cookie dough forms.
- Scoop some batter with a tablespoon, then transfer it onto the prepared cookie sheet. Press the top of the cookie with the back of a spoon to gently flatten and shape the oatmeal chocolate cookie.
- Repeat these steps until no more cookie dough is left.
- Freeze the cookie sheet for 10 minutes to set the cookies, then refrigerate the cookies in an airtight container.
- Store up to 7 days in a sealed box in the fridge. After that time, the no-bake cookies are still tasty but get sticky as some moisture goes in.
- Freeze in an airtight box or silicone bags and defrost 1 hour before eating, on a plate, at room temperature on your countertop.