Craving something peanut buttery and satisfying—but not loaded with sugar or carbs? These vegan peanut butter protein cookies come together fast and pack a surprising 4g of plant-based protein per bite. Perfect as a low-carb snack or post-workout treat, they’re soft, chewy, and full of nutty flavour.
Made with simple, wholesome ingredients like peanut flour, vegan protein powder, and monk fruit sweetener, these cookies are not only low in carbs (just 0.8g net carbs each!) but also totally dairy-free and egg-free.
What Makes These Cookies Low-Carb and High-Protein?
Instead of using wheat flour or sugar, these cookies rely on peanut flour and coconut flour. Both are lower in carbs and higher in fibre. The addition of vegan protein powder boosts the protein content while keeping them filling. Psyllium husk helps with structure and add extra fibre.
Each cookie has about 4g of protein, 1g fat, and only 0.8g net carbs. Full nutrition details are in the recipe card below.
Why Add Protein to Cookies?
Most cookies are all sugar and carbs… but these aren’t most cookies. By adding protein powder, you turn a treat into something more satisfying. Whether you’re on a vegan diet or watching your carbs, that extra protein helps with fullness and blood sugar balance.
For this recipe, it’s important to use a vegan protein powder that blends well and isn’t overly flavoured. Unflavored or vanilla works best for this recipe. Strongly flavoured powders or gritty textures can affect the taste and feel of the final cookie. If you do use a vanilla flavored powder, you can leave the vanilla extract out.
Soy, pea, and brown rice protein powders are all good options. Pea protein is neutral and blends smoothly, brown rice protein adds a slight graininess but works well in baked goods, and soy protein has a mild taste and tends to create a firmer texture. Whichever you choose, make sure it’s unsweetened and doesn’t come with added gums or fillers that could mess with the dough.
It’s also worth noting that not all protein powders are created equal. Some cheaper or mass-market options can contain heavy metals, artificial additives, or other unwanted ingredients. If you’re using protein regularly, it’s smart to choose one that’s been third-party tested for purity and safety. Here’s what Harvard has to say on the matter.
I personally recommend Puori PB Plant Protein Booster. it’s clean, neutral in flavour, and third-party tested. Check it out here.
Optional Add-ins and Variations
These cookies are great as-is, but there’s room to play. Stir in some chopped peanuts, sugar-free chocolate chips, or a dash of cinnamon. If you want a slightly richer bite, swap a few tablespoons of water for almond milk. For more chew, add a spoonful of natural peanut butter to the dough.
Storage Tips
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in layers with parchment paper between them. Thaw at room temp before eating.
FAQs
Can I use flavoured protein powder?
Yes, but stick to complementary flavours like vanilla or peanut butter. Avoid ones with added sweeteners unless you adjust the monk fruit.
Can I make these nut-free?
Try sunflower seed flour instead of peanut flour, but note it may affect taste and texture.
Do they spread while baking?
Not much. Flatten them before baking to your desired thickness.
Why I Keep These on Hand
I make a batch of these vegan peanut butter protein cookies most weekends because they’re great for mid-morning slumps when I’d otherwise go hunting for something sugary. I’ve even packed them for hikes or long drives. They don’t crumble easily and they hit that ‘peanut butter craving’ spot every time.
If you liked this recipe, check out my vegan keto dessert roundup for more low-carb snack ideas. You might also like my keto peanut butter fudge. Same nutty flavour, different texture.
Vegan Peanut Butter Protein Cookies
Ingredients
- 36 g protein powder (Unflavored is best. Careful with the flavor you use if you go with flavored. Vanilla is good if not overpowering.)
- 2 tbsp coconut flour
- 1/2 cup peanut flour
- 1/4 cup monk fruit sweetener (Granulated)
- 2 tbsp monk fruit sweetener (Yes, in addition to the 1/4 cup above)
- 1.5 tsp psyllium husks (Whole)
- 1/8 tsp salt
- 1/2 tsp vanilla extract (You might omit if using vanilla flavored protein powder)
- 3/4 cup water
Instructions
- In a large mixing bowl, whisk together the protein powder, coconut flour, peanut flour, monk fruit sweetener, psyllium husks, and salt.
- Add the vanilla and water, stirring until a thick dough forms.
- Refrigerate the dough for 15 minutes to firm up and hydrate the flours.
- Preheat oven to 345°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Scoop dough into small balls using a teaspoon, then flatten gently into cookie shapes on the baking tray.
- Bake for 15 minutes or until edges are lightly golden. Let cool completely before serving.
Notes
