Vegan Protein Oatmeal Cookies
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!
Ingredients
- 2 whole2 whole2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
- .25 cup.25 cup.25 cup Pure Maple Syrup
- 1 whole1 whole1 whole Banana, medium, (mashed (this is equal to .25 cup mashed banana))
- .5 cup.5 cup.5 cup Creamy Peanut Butter, natural
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- .25 cup.25 cup.25 cup Vanilla Protein Powder, Good Protein
- 1 cup1 cup1 cup Quick Cooking Oats, (can be quick oats or large flake oats)
- .75 cup.75 cup.75 cup Oat Flour
- .5 cup.5 cup.5 cup Semi-Sweet Chocolate Chips
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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
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Breakfast Coconut Free Egg Free FODMAP Free Gluten Free Nightshade Free Pescetarian Shellfish Free SnacksThis is our estimate based on online research. | |
Calories: | 198 |
Fat: | 9 g |
Carbohydrates: | 24 g |
Protein: | 8 g |
Cholesterol: | 0 g |
Sodium: | 219 mg |
Fiber: | 3 g |
Sugars: | 10 g |
Calculated per serving. |
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