The holiday season is here and we are all about baking! Nothing spreads holiday cheer like sweet treats — just ask Santa. Cookies in particular are great because they are so easy to share. While indulging this time of year seems impossible to avoid, introducing wholesome ingredients and healthy swaps can add valuable nutrients to the spread. Whether you are participating in a cookie exchange, baking bites for loved ones, or crafting a cookie to devour on your own — we’ve got delicious plant-based recipes for you to try!

Cookies to Make

Add the following cookies to your list this holiday season! These recipes are vegan, gluten-free, and use Svelte® organic protein shakes for an added boost.

Almond Chocolate Chip Skillet Cookie

Clean Eating Cookie Recipes Blog | Svelte Plant-Based Protein ShakesCozy up and share one big cookie with this Almond Chocolate Chip Skillet Cookie recipe! Using almonds and Svelte® French Vanilla, this dish is packed with protein and low in sugar. Enjoy the cookie on its own or with a scoop of 2-Ingredient Banana Nice Cream.


  • 2 tablespoons flaxseed meal + 4 tablespoons water
  • ⅓ cup almond butter
  • ¼ cup coconut oil – solid at room temperature
  • ⅓ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cup almond flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon Svelte® French Vanilla Protein Shake
  • ½ cup (4 oz) chopped dark chocolate
  • 2 tablespoons sliced almonds


  1. Preheat oven to 325° F and grease an 8″ iron skillet with oil. (You can also cut the recipe in half and use a 6″ iron skillet)
  2. Mix together flaxseed meal and water and set aside for 5+ minutes to thicken.
  3. In a medium-sized bowl mix together almond butter, coconut oil, sugar, vanilla extract, and thickened flaxseed mix.
  4. In a separate bowl combine almond flour, salt, and baking soda together.
  5. Combine both mixtures and add Svelte®, dark chocolate, and sliced almonds to form dough.
  6. Move the cookie dough to the greased skillet and bake for 25-30 minutes until lightly browned (15-20 minutes if using 6″ skillet + recipe). If you want an extra crispy top, try finishing in the broiler for 1-2 minutes. Watch closely as it can burn quickly!
  7. Let cool 10+ minutes before serving.

*Recipe inspired by: Fit Mitten Kitchen

Chocolate Tahini Cookies

Clean Eating Cookie Recipes Blog | Svelte Plant-Based Protein Shakes

These Chocolate Tahini Cookies have a secret healthy ingredient… black beans! When paired with chocolate, black beans add a rich flavor alongside nutritional benefits. These cookies are fudgy, subtly sweet, and made with protein-rich foods including Svelte® Chocolate, tahini, and chia seeds.


  • 1 cup cooked black beans
  • 2 tablespoons coconut oil
  • 2 tablespoons tahini
  • 2 tablespoons Svelte® Chocolate Protein Shake
  • 2 dates
  • 1 tablespoon chia seeds
  • 1/2 cup coconut sugar
  • 5 tablespoons cacao powder
  • 1 tablespoon rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • Toasted sesame seeds for topping


  1. Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  2. Add black beans (rinsed + drained if using a can), coconut oil, tahini, Svelte®, dates, and chia seeds to a blender or food processor and mix until smooth. Let sit 5+ minutes.
  3. In a separate bowl, stir together the coconut sugar, cacao powder, rice flour, baking powder, cinnamon, and sea salt.
  4. Mix together the wet and dry ingredients until well-combined. Batter should be thick and smooth (like a cake batter).
  5. Drop batter onto the lined baking sheet, forming roughly 9 circles.
  6. Bake for 15-20 minutes. Cookies will be soft and have slight cracks across the top.
  7. Remove from oven and top with toasted sesame seeds.

Healthy Edible Cookie Dough

Clean Eating Cookie Recipes Blog | Svelte Plant-Based Protein ShakesDo you love cookie dough? We felt guilty about eating more dough than we were baking, so we came up with this Healthy Edible Cookie Dough. Made with chickpeas, flaxseed, and peanut butter, this edible dough is filled with healthy goodness. Grab a spoon and dig in!


  • 1 15 oz. can chickpeas
  • ⅓ cup peanut butter
  • 2 tablespoons Svelte® French Vanilla Protein Shake
  • 2 tablespoons flaxseed meal
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • ½ cup mini chocolate chips or carob chips (vegan)


  1. Drain and rinse can of chickpeas well.
  2. Pat chickpeas dry, removing any excess skins that come off in the process.
  3. Mix chickpeas, peanut butter, Svelte® French Vanilla, flaxseed, maple syrup, coconut sugar, cinnamon, and salt together in a food processor or blender until well-combined.
  4. Move mixture to a bowl and stir in the mini chips.
  5. Store in the refrigerator for 3-5 days.

Sprinkle Sugar Cookies

Clean Eating Cookie Recipes Blog | Svelte Plant-Based Protein ShakesThis vegan recipe is perfect for any sweet tooth! These soft and sweet Sprinkle Sugar Cookies use Svelte® French Vanilla protein shakes for an added boost. Don’t forget to add your favorite sprinkles for a colorful crunch.


  • 2 cups unbleached, all-purpose flour (gluten-free if needed)
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons sprinkles
  • 1 cup organic cane sugar
  • ½ cup vegetable oil
  • ¼ cup Svelte® French Vanilla Protein Shake + extra as needed
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon vanilla extract


  1. In a large bowl mix together flour, baking powder, baking soda, salt, and sprinkles.
  2. In a separate bowl mix together sugar, oil, Svelte®, apple cider vinegar, and vanilla extract.
  3. Mix together wet and dry mixtures until well combined. Dough should all stick together in a ball. If too crumbly, add more Svelte® until dough comes together.
  4. Refrigerate dough for 1+ hour (this step can be skipped — but it helps keep cookies from thinning out while baking).
  5. Preheat oven to 375° F. Line baking sheet with parchment paper.
  6. Scoop 1-2 tablespoons of dough onto a baking sheet in a small ball and flatten slightly. Repeat with remaining dough, leaving space between cookies. You will likely need 2 baking sheets to fit all of the cookies.
  7. Bake for 8 minutes (for a soft cookie) to 14 minutes (for a crunchier cookie). Cookies should be light brown on the bottom.
  8. Remove from oven and let cool. Store in an airtight container for up to 5 days.

*Recipe modified from: The Mostly Vegan

Gingerbread Energy Bites

Clean Eating Cookie Recipes Blog | Svelte Plant-Based Protein ShakesThese tasty bites will keep you energized when pressed for time. Made with Svelte® Spiced Chai, these Gingerbread Energy Bites are filled with flavor! Each bite is sweetened with maple syrup and healthy enough to enjoy anytime of day.


  • 1 cup dates, pitted
  • 1 cup rolled oats (gluten-free)
  • 3/4 cup pecans
  • 1/4 cup flaxseed meal
  • 2 tablespoons molasses
  • 1-2 tablespoons Svelte® Spiced Chai
  • 1 tablespoon maple syrup
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pinch of salt


  1. Process dates in a blender or food processor until a paste is formed.
  2. Add rolled oats, pecans, flaxseed meal, molasses, Svelte® Spiced Chai, maple syrup, ginger, cinnamon, nutmeg, ground cloves, and salt. Process until mostly smooth.
  3. Roll mixture into bite-sized balls. Can eat as is or roll in extra nuts, cocoa powder, or crystallized ginger.

Power Pizzelles

Clean Eating Cookie Recipes Blog | Svelte Plant-Based Protein ShakesPower up with matcha green tea powder! These thin cookies are made with rolled oats and flaxseed. With a festive green color and subtle nutty flavor. Power Pizzelles pair great with yogurt and fresh fruit or coconut butter.


  • ½ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • 2 teaspoons matcha powder
  • Pinch of salt
  • ¼ cup Svelte® French Vanilla Protein Shake
  • 1 tablespoon flaxseed meal
  • 2 tablespoons warm water
  • 1 tablespoon coconut oil, melted


  1. Add 1 tablespoon of flaxseed to 2 tablespoons of warm water and let sit for 5 minutes.
  2. Plug in pizzelle maker to preheat.
  3. Put oats in a blender or food processor and mix until a flour is formed, 60 seconds or less.
  4. In a medium-sized bowl, mix oat flour with coconut sugar, matcha powder, and salt until well combined.
  5. In a small bowl, mix rested flaxseed + water, Svelte® French Vanilla, and melted coconut oil together.
  6. Add wet ingredient mixture to dry ingredient mixture and stir until well combined. The batter will be thick.
  7. Spray pizzelle maker with cooking oil.
  8. Add 1 tablespoon of batter per pizzelle to your heated and oiled pizzelle maker. Cook for 30 seconds to 1 minute or until baked — a longer bake will result in a crispier pizzelle.
  9. Remove pizzelle from pizzelle maker and lay flat to cool or roll into cones. Pizzelles will be pliable while warm and harden as they cool.
  10. Repeat steps 8-10 until all of the batter has been used. Recipe makes 10 pizzelles (may vary depending on pizzelle maker).
  11. Enjoy pizzelles with coconut butter, yogurt and fruit, nut butter, chocolate hummus, or other toppings as you see fit!

Try one or many recipes from this healthy cookie collection and let us know your thoughts! Leave a comment below or reach out on Facebook or Instagram.

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