5 Delicious Protein Cookie Recipes

When it comes to protein cookies, we’ve experimented with our fair share of recipes. In this list of 5 must-trys, there is a perfect protein cookie for everyone. With flavors ranging from Chai Snickerdoodle featuring our Chai Complete Nutrition Shake to Dark Chocolate Peppermint made with our 20g Dark Chocolate Protein Shake, our versatile products make the perfect baking additions. So, what are we waiting for? Let’s dive in!

1. Dark Chocolate Peppermint Protein Cookies

Ingredients:

Cookies-

• 1 cup vegan unsalted butter, softened to room temperature
• 2 cups monk fruit sweetener
• 2 flax eggs
• ¼ cup OWYN 20g Dark Chocolate Protein Shake
• 1 tsp peppermint extract
• 3 ¾ cups gluten free all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• ¼ tspbsalt

Vanilla Frosting-

• ½ cup vegan unsalted butter, softened to room temperature
• 4 cups powdered monk fruit sweetener
• 2 tbsp arrowroot starch
• 1 tsp vanilla extract
• 4 tbsp oat milk
• A pinch of salt

Topping-

• ½ cup peppermint candy, crushed

Method:

1. Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside.
2. In a large bowl, cream butter and monk fruit sweetener together until fluffy using hand mixer. Add flax egg, peppermint extract, and OWYN 20g Dark Chocolate Protein Shake, mix until combined.
3. Sift the gluten free all-purpose flour, cocoa powder, baking soda, and salt over the wet mixture. Using the silicon spatula, mix to combine until well blended.
4. Scoop the cookie dough in 1-inch balls and transfer to the prepared baking sheet. Bake for 10–12 minutes until done.
5. Let them cool for 5 minutes on the baking sheet and transfer to the wire rack until completely cooled. Meanwhile, prepare the vanilla frosting.
6. Sift powdered monk fruit sweetener and arrowroot starch into a bowl.
7. In a large mixing bowl, cream the butter until fluffy for 5-6 minutes using hand mixer or a stand mixer. Slowly add powdered monk fruit sweetener mixture to the butter, one tbsp at a time.
8. Once all the sweetener is added, add vanilla extract, oat milk and a pinch of salt. Continue to mix until creamy.
9. Spread a thin layer of the vanilla frosting over the cooled Dark Chocolate Peppermint Protein Cookies. Sprinkle with crushed peppermint candies on the top of vanilla frosting. Let the frosting set for few minutes and serve. Enjoy!

Flax Egg Preparation (For 1 flax egg)-

1. In a small bowl, mix 1 tbsp of flax seed powder with 3 tbsp water. Let it set for 5–10 minutes. Use this mixture in place of one regular egg.

FEATURED PRODUCT

Protein Shakes

20g of plant protein with allergen-friendly ingredients, low sugar, a multi-source plant protein blend, superfood greens, and vegan omega-3s. Rich & decadent in flavor, ideal for on-the-go.

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2. Salted Caramel Apple Protein Cookies

Ingredients:

Cookies-

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp apple pie spice
• ¼ tsp sea salt
• 1 ¼ cup monk fruit sweetener
• ½ cup vegan unsalted butter
• 1 ¼ cup monk fruit sweetener
• ½ cup OWYN Sea Salted Caramel Protein Shake
• 1 tbsp flax meal
• ¾ cup dried apple chips, crushed into small pieces

Caramel Sauce-

• 1 cup pitted dates
• 1/3 cup maple syrup
• ½ cup coconut milk
• 1/8 tsp sea salt

Method:

1. Preheat oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
2. In a small bowl, mix flax meal and 3 tbsp of water together and let it set for 10 minutes for flax egg.
3. Soak the dates with a cup of hot water for an hour to soften. This will result in smooth caramel sauce.
4. In a medium bowl, add gluten-free all-purpose flour, baking soda, apple pie spice and salt. Mix and set aside.
5. In a large bowl, cream together unsalted butter and monk fruit sweetener until fluffy with hand mixer. Add OWYN Sea Salted Caramel Protein Shake, prepared flax egg and stir to combine.
6. Gently add flour mixture in batches and mix with silicon spatula to combine. Once the flour is combined, fold in the apple chips reserving a few tbsp for topping.
7. Scoop two tbsp of cookie dough and place on the prepared baking sheet 2 inches apart each other. Gently press with back of a glass to flatten the cookie dough.
8. Bake for 14 minutes until the cookies are done and bottom of cookies becomes golden brown.
9. Let it rest in baking sheet for 5 minutes and transfer to cooling rack.
10. Meanwhile prepare the caramel sauce. Drain the soaked dates and add it to the high-speed blender along with other required ingredients and blend until smooth without any lumps.
11. Drizzle the caramel sauce over the cooled cookies and sprinkle with reserved apple chips. Serve immediately or store in an air-tight container.

3. Chai Snickerdoodle Protein Cookies

Ingredients:

• Cookies-

• ¾ cup vegan unsalted butter, softened to room temperature (1 ½ sticks)
• 1 cup monk fruit sweetener
• 2 flax egg (see notes below)
• ¼ cup OWYN Chai Complete Nutrition Shake
• 1 tsp vanilla extract
• 3 ½ cups gluten free all-purpose flour
• 1 ½ tsp ground cinnamon,
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• A pinch of salt

Topping-

• ¼ cup monk fruit sweetener
• 2 tbsp ground cinnamon

Method:

1. In a large bowl, mix together butter and monk fruit sweetener until fluffy using hand mixer. Add the flax egg, OWYN Chai Complete Nutrition Shake, and vanilla extract and mix until well combined.
2. Sift gluten free all-purpose flour, 1 ½ tsp ground cinnamon, baking soda, baking powder, and pinch of salt over the wet mixture.
3. Mix with a spatula until the cookie dough is well combined. Cover the cookie dough with cling wrap and refrigerate for 30 minutes.
4. Meanwhile, prepare the cinnamon sugar coating, by mixing ¼ cup monk fruit sweetener and 2 tbsp ground cinnamon in a small bowl.
5. Preheat oven to 350 degrees Fahrenheit. Line two large baking sheet with parchment paper.
6. Roll the cookie dough into 1-inch round balls. Gently coat the cookie dough in the cinnamon sugar mixture and transfer to the prepared baking sheet.
7. Bake for 10 minutes until done. Let them cool for 5 minutes on the baking sheet and then transfer them to the wire rack to cool completely.

Flax Egg Preparation (For 1 flax egg):

1. In a small bowl, mix 1 tbsp of flax seed powder with 3 tbsp water. Let it set for 5 – 10 minutes. Use this mixture in place of one regular egg.

FEATURED PRODUCT

Complete Nutrition Shakes

Enjoy 20g of plant protein, 23 vitamins & minerals, vegan omega-3s, and a balanced macronutrient ratio.

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4. Vegan Chocolate Chip Cookie Protein Bites

Ingredients:

• 1 cup coconut flour
• ½ cup sunflower butter
• 2 scoops OWYN Chocolate Protein Powder
• 2 tbsp maple syrup
• 2 tsp hemp seeds
• ¼ tsp vanilla extract
• pinch of salt
• ¼ cup vegan miniature chocolate chips

Method:

1. In a food processor, add the ingredients such as coconut flour, sunflower butter, OWYN Chocolate Protein Powder, maple syrup, hemp seeds, vanilla extract, and a pinch of salt.
2. Blend at medium speed until all the ingredients are combined.
3. Transfer the mixture to a large bowl, add miniature chocolate chips, and mix.
4. Using a tbsp measuring spoon, scoop the mixture into a lime sized ball and roll between your palms. Repeat until all the dough is in individual balls.
5. Serve immediately or store in an airtight container for up to one week.

FEATURED PRODUCT

Protein Powders

Our allergen-friendly Plant Protein Powder is a premium multi-source plant protein blend with 20g of protein per serving and low sugar. Combined with probiotics and a superfoods greens blend for added nutritional benefits.

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5. Vegan Gingersnap Protein Cookies

Ingredients:

• 1 ½ cup Gluten Free All Purpose Baking Flour
• ½ cup OWYN Vanilla Protein Powder
• 1 tsp ground ginger
• ¾ tsp cinnamon
• ¼ tsp cloves
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp xanthan gum
• 1 cup carrot, finely grated
• 1-inch piece of ginger, grated
• ¾ cup Avocado oil
• 2 flax eggs*
• 2 Tbsp maple syrup
• 1 Tbsp molasses
• ½ tsp Vanilla extract

FEATURED PRODUCT

Protein Powders

Our allergen-friendly Plant Protein Powder is a premium multi-source plant protein blend with 20g of protein per serving and low sugar. Combined with probiotics and a superfoods greens blend for added nutritional benefits.

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Method:

1. Prepare flax egg*, carrots, and ginger; set aside
2. In a medium size mixing bowl, combine flour, protein powder, ground ginger, cinnamon, cloves, baking soda, salt, and xanthan gum; mix well
3. Incorporate grated carrot, ginger, and orange zest to dry mixture until combined; set aside
4. In a small mixing bowl, combine avocado oil, flax eggs, maple syrup, molasses, and vanilla; beat well with a fork or a hand mixer until mixture becomes emulsified
5. Add wet mixture to dry mixture; mix well with a wooden spoon; cover, let rest in refrigerator for at least one hour
6. Once cookie mixture has rested for at least one hour, line a cookie sheet with parchment paper and preheat oven to 350 degrees fahrenheit
7. Scoop cookie dough into balls using a small spoon or cookie scoop; place on cookie sheet about 1 ½ inches apart; press fork lightly into cookie to create a cross-hatch pattern
8. Bake for 12-14 minutes, let cool, and enjoy!

* To prepare flax eggs: Combine 2 Tbsp of flax meal with 6 Tbsp of warm water, mix well and set aside until ready to use