Vegan Protein Pecan Cookies

The Vegan Protein Pecan Cookies with cream cheese are an amazing dessert or snack option for vegans who want to eat yummy snacks without needing to sacrifice the addition of dairy ingredients, just like in traditional and classic cookies. These cookies are full of nutrition and satisfying to consume. Rather than using regular cream cheese, the recipe for Vegan Protein Pecan Cookies with cream cheese uses plant-based cream cheese, which makes these cookies still feel rich without using anything related to dairy.

STATS:

• Caloric count: 160 kcal
• Prep duration: Ten minutes
• Serving size: 1 cookie
• Cook time: 12 to 14 minutes
• Cuisine: American
• Total time: 25 minutes
• Course: Dessert / Snack
• Diet: Vegan
• Serving: 12 cookies

EQUIPMENT:

• Spatula
• Measuring cups and spoons
• Parchment paper
• Baking tray
• Whisk
• Mixing bowls (large and medium)

INGREDIENTS:

• 1/4 cup of vegan cream cheese
• 1/3 cup of coconut sugar
• 1 tbsp of maple syrup
• One-eighth teaspoon of salt
• 3/4 cup of all-purpose flour
• 1 tsp of vanilla extract
• One-quarter teaspoon of baking soda
• 1 scoop of vegan vanilla protein powder
• 1/4 cup of vegan butter
• 1/2 cup of chopped pecans (lightly toasted)
• 2–3 tbsp of non-dairy milk

INGREDIENT NOTES:

VEGAN CREAM CHEESE:

• It is the dairy-free cream cheese, and it includes a creamy texture. For an alternative, use coconut cream.

VEGAN BUTTER:

• This butter helps the cookies spread easily. For an alternative, use avocado oil.

COCONUT SUGAR:

• This is naturally sweet, and it also gives a flavor like caramel. As an alternative, use date sugar.

MAPLE SYRUP:

• This ingredient includes moisture. Use agave syrup as a substitute option.

VANILLA EXTRACT:

• Vanilla extract improves the depth of the flavor in the cookies. For an alternative option, you can use ½ teaspoon of almond extract.

VEGAN PROTEIN POWDER:

• This vegan protein powder helps boost protein in the cookies. For an alternative, use a soy protein blend.

ALL-PURPOSE FLOUR:

• Flour helps in providing chewiness and structure to these cookies. For an alternative option, you may use oat flour.

BAKING SODA:

• It keeps the cookies soft and also makes them rise while baking.

SALT:

• We use salt inside the cookies to enhance their flavor.

PECANS:

• Pecans add crunchiness to the cookies. For an alternative, use almonds.

NON-DAIRY MILK:

• Milk helps in adjusting the texture of the dough.

INSTRUCTIONS:

1. Warm your oven to 175°C.
2. Line a parchment liner on a baking tray or sheet.
3. Beat vegan butter, coconut sugar, cream cheese, and maple syrup together inside a bowl.
4. Do it for two to three minutes till the mixture becomes fluffy enough.
5. Now add protein powder and vanilla extract, and then blend till you completely combine the mixture.
6. Take another bowl and mix baking soda, salt, and flour.
7. Slowly mix both of the mixtures together and include 1 tbsp of plant-based milk alternatively.
8. Keep doing it till you form a soft dough.
9. Add and stir the toasted chopped pecans inside as well.
10. Now make balls of the dough, about the size of 2 tbsp, in the tray.
11. Make the balls a bit flat using either a spoon or your palm.
12. For 12 to 14 minutes, bake these cookies till the center is still soft and the corners become golden.
13. Let the cookies cool down for around five minutes before you place them onto a rack.

SERVING SUGGESTIONS:

• You can have these delicious vegan cookies with almond milk.
• To include a protein topping, you can include oatmeal.
• Use vegan melted dark chocolate to make it a dessert version.

TIPS:

• The cookies will become firm when they cool down; hence, do not overbake.
• Before you bake the cookies, you can chill the dough for thirty minutes to obtain thick cookies.
• Make sure you toast the pecans to improve the flavor.

STORAGE INFORMATION:

FRIDGE:

• For seven days, store them in a tight box.

FREEZER:

• You can freeze these baked cookies for two months. Before warming the cookies in the toaster oven for three to five minutes, defrost them at room temperature.

FAQs:

How can I make these vegan cookies gluten-free?

• You can use oat flour rather than all-purpose flour.

I want to exclude protein powder from this recipe. Can I do it?

• Yes, but increase the amount of flour by two tbsp and reduce a bit of milk to achieve the proper texture of the cookies.

NUTRITIONAL INFORMATION:

Calories: 160 kcal
Net carbs: 9 grams
Iron: 1.2 milligrams
Total carbs: 12 grams
Vitamin A: 150 IU
Fiber: 3 grams
Calcium: 40 milligrams
Protein: 6 grams
Serving size: 1 cookie
Sodium: 75 milligrams
Serving: 12 cookies
Potassium: 120 milligrams