These Delicious Cookies Deliver Plant-Based Protein With Every Single Bite


While on-the-go snacks may not be consumed in actual transit as often as they were before the pandemic, easy-but-fortifying nibbles have never been more critical for staying energized during these strange and trying times. Protein bars can be a good snacking solution, because their titular ingredient keeps you feeling satiated for longer periods of time than other nutrients and won’t crash you out like sugar. But if you’re plant-based, it’s not always easy to find protein bars (or cookies, or bites) that are both made from fully-vegan ingredients and don’t taste chalky and sad.

It is easy, however, to make a protein cookie version thanks to Jenny Dorsey, chef, owner of Studio ATAO, and host of Alt-Baking Bootcamp. Her recipe is 100 percent plant-based, requires a few simple ingredients, and does not taste anything like the factory-made flavor of so many protein bars. (Miracles happen!)

For her cookie, Dorsey’s replaced the key ingredients traditionally found in the dessert (butter, egg, and refined sugar) with more plant-based alternatives including flax eggs, honey (or maple syrup), coconut oil, and almond and coconut flours. To this mix she then adds protein powder as well—she uses pea, but you can use whichever plant-based protein floats your boat.

Into this mix, you can add just about anything you like, including additional sources of protein such as nuts or even seeds. “I really love this recipe because it’s super easy and customizable,” Dorsey says. “You can essentially take this cookie base and reimagine it with different types of mix-ins or flavorings depending on what you’re in the mood for.” Her version contains walnuts and carob powder, which is a less-processed alternative to cocoa powder that still delivers a chocolate-y fix. They boast two to three grams of protein per cookie, which is…pretty damn impressive, TBH.

Watch the video to get the exact recipe for this grab-and-go snack that is satisfying in all the ways you need it to be. They’re so good, in fact, I’ll even forgive Dorsey for describing them as “moist”.

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