Vegan Sugar-Free High-Protein Cut-Out Cookies (Perfect for Cookie Cutters)
- The Vegan Force
- Jan 8
- 1 min read
Updated: Jan 10
These vegan sugar-free high-protein cut-out cookies are soft, easy to roll, and hold their shape perfectly—making them ideal for cookie cutters and decorative cookies. Unlike most protein cookie recipes, this dough doesn’t crumble or turn hard after baking.
Each cookie has about 8 grams of protein, zero sugar, and zero cholesterol, making them a great option for post-holiday baking, meal prep, or anytime you want a lighter treat that still feels indulgent. The dough rolls smoothly, cuts cleanly, and bakes into cookies with crisp edges and a soft center.
Whether you’re baking for the holidays or looking for a macro-friendly dessert, this recipe delivers classic cookie texture with better-for-you ingredients.
Notes
1
Make flax egg
Mix flax + water and let thicken (5 minutes).
Mix dry ingredients
Whisk everything together thoroughly.
Cream fat + sweetener
Beat coconut oil (or vegan butter) with powdered sweetener until smooth.
Combine wet ingredients
Add flax egg, vanilla, and almond milk to the fat mixture.
Form dough
Add dry ingredients and mix until a firm, non-sticky dough forms.
If dry → add almond milk 1 tbsp at a time
If sticky → add oat flour 1 tbsp at a time
Chill
Wrap dough and chill 30 minutes (important for clean edges).
Roll & cut
Roll between parchment to ¼ inch thick
Use cookie cutters
Transfer carefully to lined baking sheet
Bake
350°F (175°C)
9–12 minutes, just until edges are set
Do not overbake or protein cookies will harden
Cool completely
They firm up as they cool.
2
For icing - Mix until pipeable.
Instructions
1 cup vanilla or unflavored vegan protein powder (pea-based or pea+rice blends work best; avoid soy isolate for texture)
1 cup almond flour
½ cup oat flour (blend oats if needed)
½ tsp baking powder
¼ tsp salt
⅓ cup powdered erythritol or monk fruit blend (powdered is important to avoid grit)
Dry Ingredients
¼ cup refined coconut oil or vegan butter softened
¼ cup unsweetened almond milk (add more if needed)
1 tbsp ground flaxseed + 2½ tbsp water (flax egg)
1 tsp vanilla extract
Optional: almond extract
cinnamon
or pumpkin spice
Wet Ingredients
½ cup powdered erythritol
2 tbsp vegan protein powder
1–2 tbsp almond milk
Drop of vanilla or lemon juice
Optional Sugar-Free Protein Icing
High-Protein Vegan Sugar-Free Cut-Out Cookies
The Vegan Force
Here's a high protein, vegan, sugar-free rolled cookie dough that's firm enough for cookie cutters and bakes cleanly into shapes. It's not crumbly or cakey, this dough behaves like classic cut-out cookies. Macro friendly and perfect during prep.
Servings :
12 Cookies (1 Cookie / 45g)
Calories:
97 Calories / Serve
Prep Time
15 min
Cooking Time
9-12min
Chill Time
30 min
Total Time
55-60 min
Comments