Vegan Protein Cookies

I’m gone cookie mad I know but there really is nothing better with a cup of tea than a crunchy dunk-able cookie! These came to life through some left over (naked toffee pop) base – I hate seeing things go to waste and lucky I tried this out.  I’ve been making these non stop now.  I used That Protein Raw Cacao Brown rice protein but you could also swap this for simply just the equivalent measure using raw cacao.

Serves 8 cookies

Cooks in 25 Minutes


  • 150g raw cashews
  • 50g raw pecans
  • 1 tbsp. coconut oil
  • 2 tbsp. maple syrup
  • 1 tsp vanilla extract or seeds
  • 4 tbsp. Brown Rice Chocolate flavoured protein- I used that protein (see notes above for more)


  1. Preheat the oven to 180°C.
  2. In a food processor place in the nuts, coconut oil, maple and vanilla combine until it forms  into a dough like mixture. The nuts should be broken down fully (like ground almond would look).
  3. Spoon in the cacao protein and blend for 30 seconds more until the whole mix turns dark brown.
  4. Take sections and using your hands roll into balls a little smaller than a golf ball, press these evenly down into a cookie shape about 2cm in height before baking
  5. Bake for 15 mins in a preheated oven.
  6. Store in a sealed jar or container for up to 6 days.