4 Simple, Gluten-Free, High-Protein Vegan Snacks With Just 4 Ingredients

Sometimes I just need a quick, little snack. When it comes to cooking or baking I am a person that wants things done with as little effort, in the shortest amount of time, and with the least amount of ingredients as possible. That’s why these four yummy vegan snacks are among my go-to favorites. Each of them consists of only four simple  ingredients (with optional additions) and they are prepared super quickly.

These gluten-free, protein-packed vegan snacks are the perfect treat whenever you need one!

1. Protein Oat Cookies

Ingredients:

• 2 ripe medium bananas (240g)
• 1 cup (90g) oats (use gluten free oats if needed)
• 1/8 cup (30g) peanut butter (or other nut butter) ~ 2 tablespoons
• optional: cocoa powder, protein powder, dried fruit, chocolate chips, syrup

Directions: 

1. Preheat oven to 350°F (180°C)
2. Peel the bananas and mash with a fork. If you like, leave some banana chunks
3. Add nut butter and oats and mix well
4. If you want to have different flavored cookies separate the mixture into different bowls now
5. Add optional ingredients to separate bows (I like to make one plain one, one with cocoa, and one with some date syrup – play around with it!)
6. Bake for 12-15 minutes
7. Let cool completely
8. Store in airtight container

2. Chickpea Cookie Dough

Ingredients:

• 1 can chickpeas
• 1/2 cup (120g) creamy peanut butter (check out this easy recipe Homemade Vegan Nut Butter)
• 1/4 cup (87g) syrup (I use date syrup, but maple syrup works just as fine)
• 1/4 cup (45g) chocolate chips
• optional: a pinch of vanilla extract

Directions:

1. Drain the chickpeas. If you use fresh or dried chickpeas, boil in advance until soft, then drain
2. Blend the chickpeas, the syrup, and the peanut butter in a food processor until creamy
3. Add the chocolate chips at the end and mix them into the dough
4. Serve right away or let it sit in the fridge for 30-60 minutes
5. Store in airtight container in the fridge for up to 4 days

3. Sweet Potato Fudge Brownies 

Ingredients:

• 1 cup (200g) mashed sweet potato (I use one medium sized sweet potato)
• 1/2 cup (120g) peanut butter (or other nut butter)
• 1/4 cup (30g) cocoa powder
• 1/4 cup (87g) syrup (date or maple)

Directions: 

1. Preheat oven to 350°F (180°C)
2. Cut and cook the sweet potato until soft
3. Blend all ingredients in food processor until creamy
4. Pour mixture into a small 8×8 loaf pan (20x20cm) and distribute evenly (use bigger pan if you want thinner brownies)
5. Bake for 15-20 minutes
6. Let cool completely before removing them from the pan
7. Serve with fruit, nut butter, or whip cream

Note: They turn out extremely fudgy and creamy. If you want more crumbly brownies try adding some flour or leave in the oven for longer.

4. 4-Ingredient Protein Bars

Ingredients:

• 1.5 cups (135g) oats (use gluten-free oats if needed)
• 1/2 cup (120g) nut butter (for nut-free version, use sunbutter)
• 1/2 cup (175g) syrup (date, maple, or agave)
• 2/3 (70g)  vegan protein powder (I like banana or vanilla flavor)
• optional: chocolate chips, berries, bananas, nuts

Directions: 

1. Mix all the ingredients together (melt the nut butter a bit so it’s easier to combine)
2. Line a small pan (8×8 inches) with parchment paper and transfer mixture
3. Spread evenly and press all the way down
4. Store in freezer until completely hard
5. Cut into bars
6. Before eating, let thaw a bit
7. Store in airtight container in freezer

Notes: To make thinner bars just use a smaller pan. If you don’t have a pan at hand you can also just use a rectangular food box.

Enjoy these quick vegan snacks!

Also by Rebecca: I’ve Lived Around The World & These Are The Top 3 Vegan-Friendly Cities

Related: 4 Vegan Snacks To Make On Sunday For Healthy Grazing Throughout The Week

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Photo: Audrey Enjoli; Rebecca Willems