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+ servings
vegan protein cookies

Vegan Protein Cookies

An unprocessed alternative to nutrition bars.  Gluten-free and no added sugar.

Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Yield 12 cookies
Calories 172 kcal
Author Aimée Suen


  • 1 cup dates packed, pits removed
  • 1 medium ripe banana
  • 2 tablespoons nut butter I used almond butter, others work fine
  • 3/4 cup Bob's Red Mill Almond Meal
  • 3/4 cup Bob's Red Mill Rolled Oats
  • 2 tablespoons Bob's Red Mill Hemp Protein Powder
  • 1/4 cup Bob's Red Mill Pumpkin Seeds
  • 1/4 cup cacao nibs
  • 1-2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F.

  2. Add dates to a food processor and run until processed into small pieces.  Add in almond butter.  Break banana into small pieces and distribute in food processor bowl.  Run until incorporated.  Add in almond meal, rolled oats, cinnamon, and hemp protein powder.  Pulse until a dough starts to form.  If it's on the looser, stickier side, that's fine.

  3. Transfer dough to a bowl.  If your dough is too wet, add in a few tablespoons of oats and stir until the dough doesn't stick to your hands like glue.  Add in cacao and pumpkin seeds and stir to combine.

  4. Chill dough for 10 minutes in the fridge and line a baking sheet with parchment paper.  Once the dough has chilled, use a spring-loaded ice cream scoop and portion your cookies out on the sheet.  Wet your hands and flatten the cookies (there are no leavening or rising agents, so these cookies won't expand or spread).  Make sure none of the cookies are touching after you have flattened them.

  5. Bake for 14-17 minutes, or until golden brown.  "Underbaking" them will make them more moist and slightly closer to a Lara Bar-esque consistency.  Allow to cool before storing in a container.

Recipe Notes

Adapted from Minimalist Baker.