Vegan Christmas Protein Cookies

Vegan, gluten and lactose free? yes please


Along comes Christmas. Puddings and cakes cover the table. Your gut recoils while your taste buds rejoice; the week long food coma is soon to begin.

Then suddenly, to the rescue, you see some innocent-but-delicious-looking cookies sitting on their lonesome. You can practically see the halo above the plate, beckoning you in with promises of no regrets and no coma.

These are the cookies that DELIVER.

With this recipe you can be the saviour for all your friends and family members that are trying to stick to a diet; or those who know they have intolerances, but give it up for the sake of Christmas Convenience.

We don’t believe in strict dieting over Christmas. But we do believe that if you can make something that tastes awesome and is healthier, then you should eat that instead!

Don’t forget to check out our 28 Day New Year’s Resolution Challenge!

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  • 6 tbsp Almond Butter (you can use peanut butter in a pinch)
  • ½ cup Ground Almonds
  • ¼ cup Vanilla Pea Protein (pea protein will give these a MUCH better texture than whey)
  • 2 tbsp Maple Syrup (or Agave Syrup if you’re feeling extra healthy)
  • 2 tbsp Almond or Coconut Milk
  • 2 tsp Ground Ginger
  • 2 tsp Allspice


  1. Blend all ingredients until you achieve cookie-dough consistency. Taste to ensure you’ve achieved your desired level of sweetness. Adjust accordingly.
  2. Roll your cookie dough into a nonstick cookie tray, and cut out your Christmas shapes with a cookie cutter (think trees, snowmen, and Santas).
  3. Bake at 340 degrees F (170 C) for 10-12 minutes or until the cookies are golden brown.
  4. Now comes the most important step: Allow the cookies to cool completely. If you try to eat them before they’ve cooled, they’ll crumble, and your effort will be for naught.
  5. If you want to decorate your cookies, add some melted dark chocolate, calorie-free chocolate syrup, cocoa powder, shredded coconut, or whatever toppings you fancy the most!

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