Vegan Protein Oatmeal Cookies (Edit recipe)

These vegan protein oatmeal cookies make the easiest and most delicious snack. The oatmeal cookie tastes so cozy and comforting, but is actually packed with plant-based protein so it will help keep you full! Plus, it's made with only ten simple ingredients with substitutions, you can make these cookies to your liking! They are a thick oatmeal cookie and are incredibly soft, you'll be making these every week!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	250
Fat:	10 g
Carbohydrates:	32 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	221 mg
Fiber:	4 g
Sugars:	10 g
Calculated per serving.

by Riri's Recipes

View original recipe

Serves: 14

Ingredients

2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
.25 cup Pure Maple Syrup
1 whole Banana, medium, (mashed (this is equal to .25 cup mashed banana))
.5 cup Creamy Peanut Butter, natural
2 tsp Baking Powder
1 tsp Baking Soda
.25 cup Vanilla Protein Powder, Good Protein
1 cup Quick Cooking Oats, (can be quick oats or large flake oats)
.75 cup Oat Flour
.5 cup Semi-Sweet Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350.
Line a baking tray with parchment paper or a silicone baking mat and set aside.
In a small bowl, create your flax eggs by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for 5 minutes.
In a medium-sized bowl, add your flax eggs, maple syrup, mashed banana, and peanut butter, and whisk together until combined.
Add in baking powder, baking soda, protein powder, oats, and oat flour and whisk well. When dough begins sticking to whisk, use a silicone spatula to mix everything together.
Fold in your chocolate chips with your spatula until well incorporated.
Using a cookie scooper, scoop your batter and place it on the lined baking tray. Gently press on each cookie dough ball with your fingers to flatten slightly. Keep about 1-2 inches of space between your cookies. Repeat for remaining cookies and bake for 15 minutes or until cookies are golden brown.
Remove from oven, let cool for 10 minutes and enjoy!

Notes

FOR THE OAT FLOUR: If you do not have oat flour, no worries! Simply put your oats in a blender or food processor and pulse until they become a flour. How to store: place in an airtight container and keep in the fridge for up to one week. Freezing instructions: Place in an airtight container in the freezer for up to one month. Reheat before enjoying. Keyword breakfast recipes, healthy dessert recipes, healthy snack recipes, vegan snack recipes