VEGAN OATMEAL PROTEIN COOKIES
Looking for the perfect post-workout treat this January. Try out these soft vegan oatmeal cookies made by The Cook & Him!!! Light and chewy in texture, with a hint of sweet vanilla, they're delicious!
INGREDIENTS: Makes approx 24 cookies
- 2 tbsp ground flax seeds
- 1 large over-ripe banana (the spottier the better!)
- ½ cup (130g) dairy free spread
- ½ cup (110g) coconut sugar
- ½ cup (130g) almond butter
- ¾ cup (130g) plain or gluten-free flour
- 1 + ¼ cups (140g) rolled oats
- 1 x 33g sachet Macacha Energy Blend
- ¾ tsp baking soda
DIRECTIONS:
- Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line two large baking trays with parchment or silicon mats
- Put the ground flax seeds into a mug and add 1/3 cup (85ml) cold water. Stir together then set aside
- Peel the banana, break into chunks and put into a large bowl or the bowl of a stand mixer
- Add the dairy-free spread, coconut sugar and almond butter
- Mash together with a potato masher or use the paddle attachment of your stand mixer until everything is well blended
- Add the flax/water mixture (known as a flax ‘egg’) and mix in
- Stir in the flour, oats, Macacha Energy Blend powder and baking soda
- Using your hands (see note) or a spoon drop golf ball sized pieces of the mixture onto your baking trays, spacing evenly apart. Flatten each ball slightly with the back of a spoon or your hand
- Bake for 15 minutes until lightly golden and just set
- These are amazing while still warm but you can also leave to cool completely then store in an airtight container at room temperature
NOTE:
- It’s quite a sticky mixture so I used wet hands to shape and flatten the balls
- You can also store the uncooked mixture in the fridge if you don’t want to bake all the cookies at once
