No-Bake Protein Cookies

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.

Ingredients

• 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

Combining Ingredients

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.

Storage Instructions

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.

Allergy Swaps

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.