Check out my favorite recipes using my new plant-based protein powder, Plant JYM

While my protein powders have always been designed for drinking, recipes that use them have become popular as a way to introduce variety to your diet while also getting high-quality protein from your meals. With the release of Plant JYM, it didn't take long before the call for recipes followed. Below are 6 of my favorites, and they just might become your new favorites too.

Chocolate Chip Cookie Cup


    • 25g Oatmeal Cookie Plant JYM
    • 1/4 cup almond flour
    • 2 tbsp nut butter
    • 1 tsp date sugar or syrup
    • 2 tbsp almond milk, unsweetened plain
    • 1 tbsp chocolate chips


Add all ingredients into a mug or cup, except for chocolate chips. Mix thoroughly until dough texture forms.

Once cookie dough forms, add chocolate chips. Microwave for 60–90 seconds.

Macros (per cookie)

    • 516 calories
    • 38g fat
    • 24g carbs
    • 30g protein

Chocolate Hazelnut Protein Brownies


    • 2 scoops (76g) Chocolate Hazelnut Plant JYM
    • 3/4 cup (90g) all-purpose flour
    • 1/2 cup (50g) unsweetened cocoa powder
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1 cup (240g) unsweetened applesauce
    • 1 cup sugar-free maple syrup**
    • 1/4 cup dairy-free milk
    • 1 chia egg (1 tbsp chia seeds + 2 1/2 tbsp water)*
    • 1 tsp vanilla extract

For the chocolate ganache

    • 1/4 (60g) dairy-free chocolate chips
    • 2 tbsp dairy-free milk


*A regular egg can be substituted for chia egg if you aren't a strict vegan.

**Can use a different liquid sweetener like agave, honey, or regular maple syrup.


Pre-heat oven to 350° F.

Add flour, protein powder, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Mix.

Add applesauce, sugar-free maple syrup, milk, chia egg, and vanilla extract. Gently stir together until a smooth brownie batter forms.

Spry a 9 x 9 non-stick baking pan with cooking spray and line with parchment. Pour batter into the pan. Bake at 350° F for 25 or until toothpick inserted comes out clean. Depending on the oven, it may need to bake slightly longer.

Let brownies cool. Once cooled, melt chocolate chips in a microwave-safe container. Add dairy-free milk and stir until a smooth ganache forms. Top brownies with ganache and place in the fridge for 30 minutes to let ganache set.

Cut into 12 brownies, and enjoy!

Macros (per brownie with ganache)

    • 125 calories
    • 4g fat
    • 17g carbs
    • 7g protein
    • 3g fiber
    • 4g sugar

Macros (without ganache)

    • 100 calories
    • 2g fat
    • 14g carbs
    • 7g protein
    • 3g fiber
    • 2g sugar

Peanut Butter Protein Cookie


    • 2 scoops (78g) Oatmeal Cookie Plant JYM
    • 1 cup (250g) creamy peanut butter
    • 1/4 cup (50g) Swerve sweetener*
    • 1 cup (240g) unsweetened applesauce
    • 1 chia egg**
    • 1 tsp vanilla extract
    • 1/4 tsp baking powder
    • 1/4 tsp salt


*Swerve is a sugar-free granular sweetener that measures 1:1 with sugar and bakes like sugar. You can substitute for another sweetener that measures 1:1 with sugar.

**To keep these completely vegan, use a chia egg. If you're not a strict vegan, you can use a regular egg. Make chia egg by mixing 1 tbsp chia seeds with 2 1/2 tbsp water and let sit for 5 minutes to thicken. It should be gel-like and thick.


Preheat the oven to 350° F. Add all ingredients to a large mixing bowl. Gently stir together until a smooth, thick cookie dough is formed.

Line a baking sheet with parchment. Use a medium cookie scoop to scoop 12 cookies onto the pan. Press down and flatten to about ½ inch thick with a fork and make cross-hash marks.

Bake at 350F for 8 minutes to keep cookies more doughy, or 10-12 minutes for a more crisp cookie. I preferred them at 8 minutes and a little bit more of a cookie dough texture.

This recipe yields 12 cookies.

Macros (per cookie):

    • 170 calories
    • 11g fat
    • 8g carbs
    • 8g protein

Plant JYM Oatmeal Banana Pancakes


    • 1 scoop Oatmeal Cookie Plant JYM
    • 1 1/4 cups rolled oats
    • 2 tsp baking powder
    • 1/4–1/2 teaspoon Salt
    • 1/2 cup almond milk (vanilla or unsweetened)
    • 2 whole eggs
    • 2 egg white
    • 1 banana (ripe is better)
    • 1 tsp vanilla


Combine all ingredients in a blender until smooth.

Heat skillet over medium heat. Once warm, grease with butter (ideally grass-fed).

Pour pancake batter into skillet and cook for 2–3 minutes on one side, then flip and cook for another 1 minute.

Recipe yields 2 servings, roughly 6 medium-size pancakes total


Servings: 2
Macros (per serving)

    • 410 calories
    • 51g carbs
    • 29g protein
    • 10g fat

No-Bake Protein Balls


    • 100g Oatmeal Cookie Plant JYM
    • 56g (1/2 cup) coconut flour
    • 28g (1/4 cup) cocoa powder
    • 1 tbsp Stevia
    • 1/2 cup canned pumpkin
    • 1/2 cup almond milk


Put all dry ingredients in large bowl and mix well. Add in pumpkin, then add almond milk slowly.

Roll into balls and place in freezer on parchment paper for 10 minutes.

Dip in cashew butter, add Iced Oatmeal Cookie Spread, and/or sprinkle with ground cinnamon.

Recipe yields about 27 balls

Macros (for all 27 balls)

    • 857 calories
    • 14g fat
    • 105g carbs
    • 78g protein

Macros (per ball)

    • 32 calories
    • 0.5g fat
    • 4g carbs
    • 3g protein

Iced Oatmeal Cinnamon Cookies



Preheat oven to 350° F. Line a baking sheet with parchment paper or nonstick spray.

Combine dry ingredients and then add in wet ingredients. Stir into a batter.

Form batter into a large cookie shape and bake for 12–14 minutes.

Note: Batter does seem to spread out a bit more than animal-based proteins, so beware of that.

Optional toppings: Almond butter, peanut butter, PB2, and I've heard Cocoa Bar in a Jar Iced Oatmeal Cookie spread is a perfect combination.

Macros (per plain cookie)

    • 185 calories
    • 2g fat
    • 16g carbs
    • 23 g protein

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