No-Bake Protein Cookies (Pre Workout Snack)

These No-Bake Protein Cookies are everything I want in a pre workout or healthy snack: easy, high-protein, naturally sweetened, and functional. They sit right at the intersection of classic no bake cookies, protein cookies, and a simple pre-workout bite - no oven required.

High-protein pre workout snack (no-bake cookies) on a white plate.

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🔍 Quick Look: No-Bake Protein Cookies

⏱️ Prep Time: 10 minutes
🧊 Chill Time: 20 minutes
👥 Servings: Makes 12 cookies
📊 Calories: ~181 kcal per serving (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Chocolatey and nutty with subtle sweetness from dates
💪🏼 Nutrition: 9 grams of protein, 4 grams of fiber, 65 mg magnesium
⭐ Difficulty: Easy, no baking (blend, press, freeze, and drizzle)

👩🏽‍⚕️ Nutritionist's Note

Why these work as a pre-workout snack:

Two cookies provide about 18 g protein and 36 g carbs, which fits right into the pre-workout recommendation of roughly 15-20 g protein and 30-60 g carbs to support performance, endurance, and muscle going into training.
Protein from unsweetened protein powder and hemp hearts supports muscle growth and satiety.
Natural carbs from dates provide fast energy without refined sugar.
Healthy fats from seeds and walnuts slow digestion just enough to prevent energy crashes.
Beet powder supports nitric oxide production, which support endurance and circulation.
No baking means nutrients stay intact and prep takes 10 minutes.

These are lighter than traditional no bake cookies, higher in protein than most protein cookie recipes, and designed for steady energy instead of sugar spikes.

Jump to:

🔍 Quick Look: No-Bake Protein Cookies
👩🏽‍⚕️ Nutritionist's Note
👩🏼‍🌾 Ingredients
🫜 Substitutions
📝 How to Make No-Bake Protein Cookies
✔️ Storage & Meal Prep Tips
🍪 More High-Protein Pre-Workout Snacks
🙋🏽‍♀️ Recipe FAQs
👩🏽‍🍳 More No-Bake Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
No-Bake Protein Cookies Recipe
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💬 Comments

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Pumpkin seeds, walnuts, hemp hearts, vanilla, dates, chocolate chips, beet powder, and unsweetened protein powder.

Walnuts: Add richness and body, giving the cookies a creamy, slightly buttery base while also contributing plant omega-3s.
Pumpkin seeds: Add crunch and structure while contributing key minerals like magnesium, zinc, and iron.
Hemp hearts: Create add protein and create a smooth, tender interior while helping everything blend evenly.
Unsweetened protein powder: Adds a mild neutral flavor and firms up the texture so these hold like real protein cookies. (I used a one-ingredient powder linked here.)
Beet root powder: Boosts color and nutrition, and gives a subtle sweetness that blends into the dough without tasting "beety."
Dates: Provide natural sweetness and act as the glue that holds everything together.
Dark chocolate (optional): Adds a crisp finish while providing cocoa flavanols and a small amount of fiber.

See the printable recipe card below for quantities.

🫜 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Protein powder: Substitute with almond flour or almond meal, peanut butter powder, or oat flour.
Beet powder: Cocoa powder, pomegranate powder, tart cherry powder, freeze-dried strawberry or raspberry powder (ground) all work.
Walnuts: Use pecans, almonds, more pumpkin seeds, or sunflower seeds.
Nut-free: Replace walnuts with extra pumpkin seeds or rolled oats. Use a nut-free protein powder.

📝 How to Make No-Bake Protein Cookies

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Ground pumpkin seeds and walnuts in a food processor.

Pulse walnuts and pumpkin seeds in quick bursts and scrape down the sides as needed.

Processed walnuts, pumpkin seeds, protein powder, hemp hearts, beet powder and cinnamon in a food processor.

Pulse until they look like a coarse flour before adding the rest of the dry ingredients. This helps everything bind evenly and gives the cookies a smooth, uniform texture.

Processed walnuts, pumpkin seeds, protein powder, hemp hearts, beet powder and cinnamon in a food processor with vanilla and chopped dates.

Then add the moist ingredients (dates and vanilla). Roughly chop the dates first to help them blend faster and distribute evenly without overworking the mixture.

Crumbly nut, seed, and date batter in a food processor.

Pulse until finely ground. It should look like this.

Transfer the mixture to a large bowl so you have room to use your hands. Mix in the water, which acts as a zero-calorie binder. Squeeze the dough to help everything come together.

Twelve pre workout snack cookies on parchment paper.

Divide the dough into 12 portions and roll each one before transferring to a parchment-lined baking sheet. Press the balls into thin cookies, so they chill more quickly and evenly. Chill in the freezer for at least 20 minutes.

For the optional chocolate drizzle:

Melted chocolate chips in a metal bowl over a saucepan with hot water.

While the cookies are chilling, melt the dark chocolate chips using the double boiler method. Fill a small pot with 1 to 2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the pot (the bottom should not touch the water), add the chocolate, and stir slowly as it melts.

Twelve no-bake protein cookies on parchment paper drizzled with chocolate.

Once smooth, remove the bowl from heat right away and use immediately to drizzle over the chilled cookies.

✔️ Storage & Meal Prep Tips

These No-Bake Protein Cookies are perfect for batch prep. Refrigerate or freeze them as follows:

Storage: Refrigerate in an airtight container for up to 7 days. Or freeze for up to 3 months.

Freezing Instructions:

Line a baking sheet or flat tray with parchment paper and arrange the flattened cookies in a single layer (not touching).
Place the tray flat in the freezer for 20 to 30 minutes , until the cookies feel firm to the touch.
After adding the melted chocolate, return the tray to the freezer for 10 minutes, just until the chocolate sets.
Once fully firm, transfer cookies to an airtight container or freezer bag, separating layers with parchment.

Eat straight from the freezer. No need to soften before serving. I keep them frozen and grab one before workouts or when I need a quick protein boost.

🍪 More High-Protein Pre-Workout Snacks

These soft-baked Oatmeal Protein Breakfast Cookies are nut-free, gluten-free, dairy-free, soy-free, and refined sugar-free.

Try my 4-Ingredient Gluten-Free Zucchini Muffins. Each muffin delivers 11 grams of protein, 153 mg of calcium, 5 grams of fiber, and 130 calories.

This Vegan Banana Bread is a complete, healthy, and naturally sweetened breakfast. Each slice delivers 25 grams of protein, 110 mg calcium, and 80 mg magnesium.

My 5-Ingredient High-Protein Strawberry Chia Pudding is a creamy, wholesome breakfast or snack made with both blended and whole chia seeds.