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


  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line two large baking trays with parchment or silicon mats
  2. Put the ground flax seeds into a mug and add 1/3 cup (85ml) cold water. Stir together then set aside
  3. Peel the banana, break into chunks and put into a large bowl or the bowl of a stand mixer
  4. Add the dairy-free spread, coconut sugar and almond butter
  5. Mash together with a potato masher or use the paddle attachment of your stand mixer until everything is well blended
  6. Add the flax/water mixture (known as a flax ‘egg’) and mix in
  7. Stir in the flour, oats, Macacha Energy Blend powder and baking soda
  8. 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
  9. Bake for 15 minutes until lightly golden and just set
  10. These are amazing while still warm but you can also leave to cool completely then store in an airtight container at room temperature


  • 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