High-Protein Vegan Magic Cookies with Protein Powder (One-Bowl)
Evann RyanIf you’ve ever wished your favourite gooey magic cookies could double as a legit protein snack, these high-protein vegan magic cookies with protein powder are it. They’re chewy at the edges, soft in the center, and packed with coconut, pecans, and melty chocolate chips. Plus, because we’re sneaking in vanilla protein powder and using vegan condensed milk, each cookie lands in that sweet spot between dessert and functional fuel. And since everything stirs together in one bowl, you get maximum payoff for minimum effort, which is exactly how I like my baking days to go.
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Why You’ll Love These High-Protein Vegan Magic Cookies
First, these high-protein vegan magic cookies hit all the nostalgic notes of classic “magic” bars, but in cookie form and with a protein boost. Because we’re using plant-based protein powder and vegan condensed milk, they stay fully dairy-free while still tasting super indulgent.
- They’re made with simple pantry staples you probably already have.
- Plus, each cookie has around 4 g of plant-based protein.
- The texture is that ideal combo of toasty coconut, crunchy pecans, and pockets of chocolate.
- Since the recipe is naturally gluten-free it’s easy to share.
- And because the batter comes together in one bowl, clean up is actually reasonable.
What You Need To Make These High-Protein Vegan Magic Cookies
To keep things precise for both bakers and macro-trackers, here’s the ingredient list with both imperial and metric amounts. The recipe makes about 20 cookies.
Dry & mix-ins for high-protein vegan magic cookies
- 2 cups shredded unsweetened coconut ≈ 200 g
- 1 cup chopped pecans ≈ 120 g
- 1/2 cup vegan chocolate chips ≈ 75 g
- 2 scoops Vedge vanilla protein powder (or similar vanilla vegan protein) ≈ 2 x 35 g = 70 g
- Wet & seasoning for high-protein vegan magic cookies
- 390 ml vegan sweetened condensed milk ≈ 1 2/3 cups or 13 fl oz (about one standard can)
- 1/4 teaspoon fine sea salt ≈ 1.5 g
Because everything goes into a single bowl, measuring things out ahead of time makes the whole process smoother.
Ingredient Substitutions
- Coconut: If you don’t love coconut texture, you could swap up to half of it (1 cup / ~100 g) for rolled oats. However, the cookies will be a bit less rich and slightly less “magic-cookie” style.
- Pecans: You can use walnuts, almonds, or a mix of nuts instead of pecans in the same 1 cup (120 g) amount.
- Chocolate chips: Any vegan chocolate chips, chunks, or even chopped dark chocolate will work.
- Protein powder: Any vanilla vegan protein powder should work. However, different brands absorb liquid differently. I always use Vedge Nutrition for best results and flavour! You can shop their proteins and supps using my discount code at checkout: EVANNRYAN.
- Salt: If you’re using salted nuts, you can reduce the added salt to a pinch.
These basic swaps keep the structure and macros similar, while letting you work with what you’ve got on hand.
Other High-Protein Vegan Cookie Recipes To Try
Let's keep the cookies coming with these other high protein vegan cookie options.
Pumpkin Spice Shortbread Cookies
No-Bake Peanut Blossom Cookies
High-Protein Vegan Magic Cookies Recipe Card
Recipe title: High-Protein Vegan Magic Cookies with Protein Powder
Yield: About 20 cookies
Prep time: 10 minutes
Bake time: 12–14 minutes
Total time: ~25 minutes
Suggested serving size: 2 cookies
Estimated macros (entire batch, approx.)
Based on typical values for coconut, pecans, vegan chocolate chips, Vedge vanilla protein powder, and vegan sweetened condensed milk.
- Total calories: ~2977 kcal
- Total fat: ~224 g
- Total carbs: ~188 g
- Total protein: ~74 g
Estimated macros (per 2-cookie serving, approx.):
- Calories: ~300 kcal
- Fat: ~22 g
- Carbs: ~19 g
- Protein: ~7 g
Estimated macros (per single cookie, approx.):
- Calories: ~150 kcal
- Fat: ~11 g
- Carbs: ~9 g
- Protein: ~3.5–4 g
Because brands differ, consider these an estimate rather than lab-level numbers, but they’re close enough for everyday tracking.
Ingredients List
Dry & mix-ins
- 2 cups (about 200 g) shredded unsweetened coconut
- 1 cup (about 120 g) chopped pecans
- 1/2 cup (about 75 g) vegan chocolate chips (discount code: EVANNRYAN)
Protein & binding
- 2 scoops (about 70 g total) vanilla Vedge protein powder (use discount code: EVANNRYAN at checkout)
- 390 ml vegan sweetened condensed milk ≈ 1 2/3 cups or 13 fl oz
Seasoning
- 1/4 teaspoon fine sea salt (about 1.5 g)
If you’d like slightly larger cookies, you can shape 16 instead of 20; just remember they may need an extra minute or two in the oven.
Instructions
-
Preheat the oven.
Preheat your oven to 350°F (175°C). Line 1–2 baking sheets with parchment paper or a silicone baking mat. -
Combine the dry ingredients.
In a large mixing bowl, add the shredded coconut, chopped pecans, and vegan chocolate chips. Then sprinkle in the salt. Gently toss everything together so the mix-ins are evenly distributed. -
Mix in the protein powder.
Add the vanilla protein powder to the bowl. Because protein powder can clump, whisk it lightly into the coconut mixture first, before any liquid goes in. -
Add the vegan condensed milk.
Pour the 390 ml (about 1 2/3 cups) vegan sweetened condensed milk over the dry mixture. Then, using a spatula or wooden spoon, stir until everything is thoroughly coated and no dry pockets of powder remain. The mixture should be thick, sticky, and scoop-able. -
Scoop and shape the cookies.
Use a tablespoon or small cookie scoop to portion out the dough into 20 mounds. Each mound will be roughly 1 1/2 tablespoons (about 25–30 g) of mixture. Place them on the prepared baking sheet(s), leaving a little space between each cookie. Gently press the tops so they’re slightly flattened; this helps them bake more evenly. -
Bake the high-protein vegan magic cookies.
Slide the trays into the preheated 350°F (175°C) oven. Bake for 8 minutes, or until the edges are lightly golden and the coconut on top looks toasted. -
Cool and set.
Remove the trays from the oven and let the cookies cool on the baking sheet for at least 10 minutes. While they cool, they’ll firm up and become easier to handle. Afterwards, transfer them to a wire rack to cool completely if you’d like the bottoms to stay crisp. -
Serve or store.
Once fully cooled, enjoy right away, or store your high-protein vegan magic cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 2 months.
Share Your Thoughts On These High-Protein Vegan Magic Cookies
If you try these high-protein vegan magic cookies with protein powder, I’d genuinely love to hear how they turned out for you. Did you stick with pecans, or swap in another nut? And did you keep them bite-sized at 20 cookies, or go bigger and bake them bakery-style?
If you’re posting them online, make sure you tag me @evannryan!
High-Protein Vegan Magic Cookies FAQ
-
Are these actually high protein?
For a cookie, they're not bad! Each cookie has around 3.5–4 g of plant-based protein. -
Can I make these cookies without protein powder?
You can, but the macros and texture will change. If you leave out the protein powder, replace it with about 1/2 cup (40–50 g) extra shredded coconut or finely chopped nuts, and watch the moisture level. -
Can I reduce the sugar in these cookies?
Most of the sweetness comes from the vegan sweetened condensed milk and the chocolate chips. You could: Use dark chocolate chips (70% cocoa or higher). Or use slightly less condensed milk, just make sure there is enough they can easily roll into cookies. -
How should I store high-protein vegan magic cookies?
Store them in an airtight container at room temperature for 3–4 days. For meal prep or longer storage, refrigerate up to 7 days, or freeze up to 2 months. -
Can I make these nut-free?
Yes, with a couple of tweaks. Replace the 1 cup (120 g) pecans with more coconut, seeds (like pumpkin or sunflower seeds), or a mix of the two.
