When you’re on a fertility journey, pregnant, or navigating postpartum recovery, nutrient-dense foods are essential for keeping your body strong, balanced, and energized. These Vegan Power Cookies are packed with plant-based protein, fiber, and hormone-supporting ingredients to fuel you at every stage—whether you’re trying to conceive, nourishing your growing baby, or supporting milk production postpartum.
Made with gluten-free whole grains, healthy fats, and natural sweeteners, these cookies are a perfect grab-and-go snack that won’t spike your blood sugar or leave you feeling sluggish. The high-protein content helps stabilize hormones and keep energy levels steady, while omega-3-rich seeds like flax and chia provide essential fatty acids crucial for egg quality, fetal development, and postpartum brain health.
For breastfeeding moms, these cookies contain galactagogues—natural ingredients like oats, almonds, and seeds that help support healthy milk production. Plus, they’re loaded with anti-inflammatory superfoods, making them an excellent choice for postpartum healing and hormone balance.
Enjoy these delicious Vegan Power Cookies as a nourishing breakfast, a midday energy boost, or a satisfying treat that loves your body back. Because when you fuel yourself well, you’re also nourishing your future baby and your postpartum self.
Vegan Power Cookies (gluten-free, vegan, high protein)
Ingredients
- 1/2 cup nut or seed butter
- 2 flax eggs (see below)
- 2 tbsp melted coconut oil
- 1/4 cup maple syrup or monk fruit maple syrup
- 1/2 cup unsweetened applesauce, 1/2 cup unsweetened pumpkin puree, or 2 ripe mashed bananas
- 2 tsp vanilla extract
- 2/3 cup vegan peanut butter protein powder (or other flavor)
- 1/2 cup arrowroot flour
- 1 cup gf oats (I use these sprouted ones)
- 1/4 cup gf oat flour
- 1/4 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch sea salt
- 1/2 cup dairy-free chocolate chips
Directions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a small bowl make flax eggs and let sit for 5 minutes, until gelatinous (2 eggs is 2 tbsp ground flaxseed mixed with 5 tbsp water)
- Mix the wet ingredients in the bowl of a stand mixer (or by hand!).
- Mix the dry ingredients in a separate bowl and then slowly add to wet mixture, a little at a time, mixing in between until fully combined.
- Stir in the chocolate chips by hand.
- Using a cookie scoop to spoon, drop 12-14 small cookies onto baking sheet, spaced out at least 1 inch. Press down slightly.
- Bake for 15-18 minutes, or until golden brown on top.
- Remove from oven and place pan on wire rack for 10 minutes, then pull the parchment paper off the cookie sheet onto the wire rack until cooled completely.
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