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]]>Protein Cookies
These protein cookies by The Big Man’s World contain just four ingredients and can be ready to eat in less than 20 minutes. Each cookie contains a whopping 21 grams of protein, and he even includes options for different flavors and dietary restrictions.
Easy Protein Pancakes
Classic banana pancakes get a healthy makeover in this protein-packed recipe by Rich And Delish. The batter is easy to whip up in a blender and contains almost 100 grams of protein total thanks to a combination of protein powder, Greek yogurt, and eggs.
Chocolate Peanut Butter Protein Balls
For a high-protein snack that can be whipped up on the go, these Chocolate Peanut Butter Balls by Eating Bird Food are sure to hit the spot. They’re made with just five ingredients and don’t require any baking. Just measure, mix, roll, and enjoy!
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]]>Many of the most popular protein bars are made with whey, however, making them unsuitable for vegans or anyone else who can’t tolerate dairy. Fortunately, increased demand for plant-based products over the last few years has led several companies to create snacks using protein from non-animal sources. Here are the ones we always have in our bags:
Protein Works Ridiculous Protein Bars
With 15 grams of protein and 8 grams of fiber per serving, these bars will keep you full and energized without causing a sugar crash. They’re sweetened with stevia, gluten-free, and available in 4 different flavors. We love the Chocolate Biscuit Crunch!
GoMacro Protein Bars
GoMacro’s protein bars have between 10-12 grams of protein per serving depending on the flavor and are one of the best options on the market for anyone with food sensitivities. They’re vegan, soy-free, gluten-free, and FODMAP friendly, but you’d never know from the way they taste. Try the Protein Decadence with dark chocolate and almonds – you won’t regret it.
Aloha Protein Bars
Aloha is one of our favorite brands for plant-based protein powder, so it makes sense that their line of protein bars would also be one of our go-to’s. They come in tons of delicious flavors and even seasonal varieties like Pumpkin Spice in the fall.
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These are the softest, gooiest cookies I’ve ever made – they remind me so much of how I remember the ones from dominos being 
. Recipe: 100g oats 50g dates 3tbsp peanut butter 65g protein powder 1tsp salt 1tsp vanilla 1tsp baking powder 2tbsp chia seeds 80ml almond milk 50g dark chocolate chips •Preheat oven to 180C. Blend chia seeds and combine with 5 tbsp hot water and leave aside (to form a chia egg). Blend the oats and dates to a fine flour. Add the protein powder, peanut butter, salt, vanilla and baking powder and mix together. Add the chia egg and combine. Add the almond milk and mix using hands/spoon until a dough-like mix forms. Add the chocolate chips. Divide mix into 7 balls and lay on a lined baking tray. Slightly flatten the balls into disc shapes. Bake for 10 mins until golden brown.Dough Base
For vanilla protein cookie dough you’ll need protein powder, flour, almond meal, baking soda, salt, butter, brown sugar, almond butter, eggs, and vanilla extract. For chocolate protein cookie dough you’ll need chocolate protein powder, cocoa powder, oat flour, almond meal, baking soda, salt, butter, brown sugar, sugar, almond butter, eggs, and vanilla extract. You can get the full recipe from Women’s Health.
recipe below! . chocolate banana protein cookies (yields 8-12 large cookies) -2 ripe bananas, mashed -3 tbsp nut / seed butter -1 tbsp liquid sweetener (i used @womensbest sugar-free syrup) -2 tbsp plant-based milk -1 tbsp cocoa powder -1/2 cup flour; use GF if needed -1 scoop vegan protein powder* (i used @womensbest) -3/4 tsp baking powder -1/4 cup dried fruit or chocolate chips, optional In a large bowl, combine the banana, nut/seed butter, and sweetener. Sift in cocoa powder, flour, protein powder, and baking powder. Add in dried fruit/chocolate chips, and fold with a spatula to combine. The "dough" should have the consistency of cake batter, so you may need to add a few more tablespoons of milk (since the bananas will vary in size). Scoop the 'dough' onto a lined baking sheet and tap the tray on a counter a few times to flatten the cookies. Bake for 12-15 minutes, or until edges are browned. Let cool and enjoy! *If using unsweetened protein powder, may need to add more sweetener to taste. You can also substitute protein with 1/4 to 1/3 cup flour. . . . #bestofvegan #thrivemags #foodphotographyandstyling #vegancookies #proteincookies #healthybaking #vegandessert #veganrecipes #plantbasedrecipes #chocolatelover #tohfoodie #foodstyling #thebakefeed #feedfeed #feedfeedvegan #plantbaseddiet #veganfoodporn #f52grams #sugarfree #healthydessert #damnthatsdelish #bakersofinstagram #sugarfreedessert #instayummy #feedfeedchocolate #hautescuisines #peanutbuttercookies #womensbestMix-Ins
Your cookie should have a mix of crunchy, chewy, and sweet mix-ins and the total shouldn’t be more than 2 1/2 cups. Mix in the mix-ins and let the dough sit and covered with plastic wrap at room temperature for 10 minutes. Some crunchy mix-in ideas include any type of nut, sesame seeds, puffed rice, and pretzels. For chewy mix-ins, try dried fruits or ginger and for sweet mix-ins add chocolate chips, coconut, banana chips, or cacao nibs.
(12-13 medium sized cookies worth) Two cups rolled oats One Tbsp coconut oil One Tbsp peanut butter 1 tsp vanilla whey protein* Half tsp vanilla extract 1 tsp cinnamon 1/4 tsp baking powder 1 tbsp plant based milk (mine is almond milk) 1 cup fresh or dried blueberries (mine are dried) Mix all the ingredients together and judge your dough accordingly as the amount of moisture may vary based on your protein powder and peanut butter. It should be slightly sticky. For a looser dough sprinkle the batter with a bit more milk (or plant based almond milk) Scoop out a tbsp worth of the dough on your baking tray and gently flatten the tops of the cookies. Bake for 15-20 mins until the edges are golden brown! (150 degrees ore heated oven) do not overbake and let it set for three minutes after you’re done baking. *if you don’t have vanilla protein powder then use vanilla essence or bananaBake the Cookies
To bake the cookies, scoop 1/4 cup portions of the dough and space them evenly on parchment-lined sheets. The recipe yields around 24 cookies. Press the tops down and flatted them. Bake for 10 minutes on 350 F and then rotate the pan and bake for three more minutes, until the cookies are set around the edges.
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