10 Protein Cookies that Will Shake Up Your Health Snack Routine

Diet & Nutrition Inspiring People
Cookies

Looking for a new protein cookie recipe? How does TEN sound?! No dry flavorless cookies here. All these cookies are gooey, lushes and guilt-free <-- as all cookies should be!

Each recipe is a little different but each one contains a serving or more of Nuzest's Clean Lean Protein to help balance your blood sugar. Each of these recipe will allow you to have a happy tummy, mind and body!

Gluten-Free Vegan Sandwich Cookies

Ingredients

Cookies:

Filling:

  • 2 Tablespoon vegan butter
  • 1 Tablespoon almond milk
  • 1 1/2 cups powdered sugar 

Method

Make the cookie dough:

  1. Beat butter and sugars with an electric mixer until fluffy. Add the applesauce, mix until combined.
  2. Combine flour, protein, cocoa, and salt and add to the wet ingredients a little at a time until incorporated.
  3. Divide dough into 2 equal parts; flatten each portion into a disk. Wrap in plastic wrap and refrigerate for about an hour.
  4. Preheat oven to 350°. Line two cookie sheets with parchment paper.
  5. Place 1 portion of dough on a lightly floured surface, and roll to 1/4-inch thickness.
  6. Cut out round shapes with a two inch fluted biscuit cutter like this. Carefully lift the rounds up with a thin spatula and transfer to a parchment lined cookie sheet.
  7. Bake at 350° for 11-13 minutes for 2 inch cookies. 

Make the filling:

  1. With a hand mixer, mix the butter and almond milk. Add the powdered sugar a 1/2 cup at a time, mixing until smooth.
  2. The filling should be thick but spreadable. You may not need all of the powdered sugar.
  3. Once the cookies are completely cool, frost one cookie and then top with another cookie and press together.


Double Chocolate Chip Cookies

Ingredients

  • 1/2 cup vegan butter, melted
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground flaxseeds
  • 1/4 cup soy milk
  • 1 cups flour
  • 1/2 cup Rich Chocolate Clean Lean Protein 
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan chocolate chips

Method

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Melt the vegan butter, then add to a large bowl with the sugar and mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.
  3. Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir to combine. Fold in the chocolate chips.
  4. Scoop about 2 tablespoons of the dough at a time, roll into a ball, then flatten a bit on the baking sheet.
  5. Bake for about 10 minutes. Do NOT over bake.

Copycat Levian Cookie

Ingredients

  • 1/2 cup oil
  • 1/2 cup almond butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 3/4 cup vanilla almond milk
  • 3 cups + 2 tablespoons all purpose flour
  • 1 serving Just Natural Clean Lean Protein
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons corn starch
  • 2 cups vegan chocolate chips 

Method

  1. In a large bowl, whisk together the oil and almond butter until well combined.
  2. Add in both sugars and cream until fluffy.
  3. Whisk in the vanilla extract and almond milk.
  4. Add the dry ingredients and whisk on low speed until combined. Fold in the chocolate chips.
  5. Using a large ice cream scoop, scoop the dough onto a parchment paper lined baking sheet. Chill the cookie dough for an hour in the fridge.
  6. Bake the cookies at 375 degrees F for 16 minutes or until the middle are just set and edges are brown.
  7. Let them cool on the cookie sheet before enjoying!

No-Bake Chocolate Protein Cookies

Ingredients

  • 1/2 cup Rich Chocolate Clean Lean Protein
  • 1 cup almonds
  • 1 cup pitted dates
  • Juice of a lemon
  • 1 tablespoon flaxseeds
  • 1/2 cup oats (gluten free if needed)
  • 2 tablespoon cacao powder
  • 1 tablespoon coconut oil

Method

  1. Put all ingredients in a high speed blender and blend until you get a chewy consistency.
  2. Make 20-22 small balls and press each with your thumb.
  3. Use desire fillings to make the sandwiches, such as protein icing or DIY chocolate hazelnut spread.

Snickerdoodle Protein Cookies

Recipe is brought to you by Jackie over at figgindelicious.com.

Ingredients

Cookies:

  • 1/4 cup almond flour
  • 3/4 cup Smooth Vanilla Clean Lean Protein
  • 1/2 cup cashew butter
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda

Cinnamon Sugar Coating:

  • 1 tbsp sugar of choice
  • 1/2 tsp cinnamon

Method

  1. Mix together cashew butter, maple syrup, and vanilla extract. In a separate bowl, combine almond flour, protein powder, cinnamon and baking soda. Add dry ingredients to wet and mix until smooth.
  2. Refrigerate batter for 20-30 minutes, or until firm enough to roll into balls. Preheat oven to 350 degrees and line baking sheet with parchment paper or silicone baking mat.
  3. Roll into 15 balls and coat each one in cinnamon sugar mixture
  4. Bake for 7-9 minutes. Let cool & enjoy!

Frosted Vegan Sugar Cookies

Ingredients

Cookies:

  • 2 1/2 cups flour + extra for rolling out dough
  • 1/2 cup Smooth Vanilla Clean Lean Protein
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar (or sugar sub)
  • 1/2 cup vegan buttery sticks 1 stick
  • 1/2 cup vegan sour cream
  • 1/2 cup almond milk
  • 2 tsp vanilla extract

 Frosting:

  • 1/2 cup vegan buttery sticks (1 stick)
  • 3 cups powdered sugar
  • 2 tbsp nondairy milk

For topping:

  • vegan sprinkles

Method

  1. In a medium sized mixing bowl, whisk the dry ingredients (except sugar).
  2. In a separate, large bowl add the sugar and butter and beat until combined.
  3. Add sour cream, milk, and vanilla to butter mixture and beat again until smooth.
  4. Add dry mixture into the wet and fold in.
  5. Cover the dough in plastic wrap and refrigerate for about 1 hour.
  6. Preheat the oven to 350°F.
  7. Lightly flour a flat surface and place the chilled dough on top. Roll the dough out to about 1/4 inch thick. Using a circle cookie cutter or an upside down cup, cut out circles of the dough and place them on a lined baking sheet.
  8. Bake for 8-12 minutes.
  9. Make the frosting by beating the butter until it is creamy. Add in the powdered sugar and beat until combined. Mix in the milk, adding more to your preferred consistency.
  10. Once the cookies are cool, frost them and immediately top with sprinkles. 

Peanut Butter Protein Cookies

Ingredients

Method

  1. Preheat oven to 350ºF and line baking sheet with parchment paper.⁠
  2. Combine all ingredients in a bowl⁠
  3. Take 2 tablespoons of dough into your palms and roll into a ball. Flatten into a disc shape, and place on the cookie pan.⁠
  4. Bake for 8-10 minutes.⁠

Enjoy!! ⁠

Chocolate Keto Cookies

Ingredients

  • 3/4 cup almond flour⁠
  • 1/4 cup Rich Chocolate Clean Lean Protein
  • 2 tbsp cocoa powder⁠
  • 1/4 tsp salt⁠
  • 1/8 tsp baking soda⁠
  • 1/4 cup mini chocolate chips⁠
  • 3 tbsp maple syrup
  • 2 tbsp almond milk⁠
  • 1 tbsp coconut oil or additional milk⁠
  • optional powdered sugar or erythritol to coat⁠

Method

  1. Preheat oven to 325 F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the dry ingredients. Add in the wet and stir again until the dough forms.
  3. Scoop the dough onto your prepared baking sheet (should make about 10 cookies) and bake for 10-12 minutes.

Flourless Chickpea Cookies 

Courtesy of our friend @hannaharvestinghealth.

Ingredients

  • 1 15.5 oz can of garbanzo beans, rinsed & drained
  • 1 egg (or vegan alternative)
  • 1/3 cup coconut sugar
  • 1/4 cup nut/seed butter
  • 1 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/2 cup Smooth Vanilla Clean Lean Protein

Method

  1. Preheat oven to 350F & spray/line a baking sheet.
  2. Put all of the ingredients into a food processor & blend until a dough ball forms.
  3. Roll the dough into 19-20 balls, flatten with a fork, & bake for 8-10 minutes!

Chocolate Chip Cookies

Ingredients

  • 1 cup oat flour⁠
  • 1/2 cup + 2 tbsp coconut sugar⁠
  • 1/4 cup Rich Chocolate Clean Lean Protein
  • 1/2 tsp baking powder⁠
  • 1/2 tsp salt⁠
  • 3 tbsp olive oil⁠
  • 5 tbsp almond butter⁠
  • 1 and 1/2 tbsp almond milk⁠
  • 1 tsp vanilla extract⁠
  • 2 tbsp cocoa powder⁠
  • 1/4 cup chocolate chunks⁠

Method

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.⁠
  2. In a large mixing bowl, whisk together dry ingredients. Add the olive oil, almond butter, almond milk, and vanilla extract. Then add the cocoa powder and 1 tbsp almond milk. Mix until well combined. Stir in the chocolate chunks. ⁠
  3. Take about 1 heaping tbsp of chocolate cookie dough. Roll into a ball. Place it on the baking sheet and repeat with the remaining dough.⁠
  4. Bake for 13-15 minutes, or until the edges appear golden brown. Remove from the oven and let cool completely on the baking sheet. ⁠

To store: Place them in an airtight container, or wrap each cookie individually in plastic wrap. Cookies will keep for up to 2 weeks at room temperature.⁠


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