Vegan Protein Breakfast Cookies•
Posted on February 25 2020
Gluten-free, Vegan, High Protein, Healthy Fats
I have to say, when I first heard of breakfast cookies I was partially intrigued but also sort of disapproving. I mean there are already so many awful cereals on the market, do we really need to eat cookies for breakfast?
Turns out a breakfast cookie can be amazingly healthy and delicious – and make a pretty great grab and go breakfast, or a more leisurely eat with a cappuccino or turmeric latte kind of breakfast. Or snack. Or both.
This delicious version is adapted from mydarlingvegan.com with a few little tweaks to the ingredient deck and the addition of two full scoops of Niyama’s Organic Plant Protein.
They do take a bit of a pantry raid in terms of number of wholesome ingredients, but they only take about 15 minutes to put together and another 15 to bake. Well worth it!
Vegan Protein Breakfast Cookies
Breakfast or Healthy Snack
- 2 TBSP chia seeds + 6 TBSP water
- 1 cup GF organic oat flakes (not steel cut)
- 1/3 cup shredded unsweetened coconut
- 1/3 cup nut meal or flour (almond or hazelnut work well)
- 2 scoops Niyama Plant Protein - i used Vanilla but Chocolate would also be amazing!
- 2 TBSP hemp hearts
- 2 TBSP ground flax seeds
- 1/2 tsp sea salt
- 1 tsp cinnamon (i like ceylon)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup organic coconut oil, melted
- 1/3 cup maple syrup - dark if you have
- 1/3 cup nut butter of your choice - warm it a little if you keep in the fridge as you want it gooey
- 1/3 cup mini vegan chocolate chips
- 1/4 cup pumpkin seeds
- 1/4 cup dried fruit like raisins or cranberries (optional - i leave them out as they are controversial in my house LOL)
- Preheat over to 350 degrees F
- Line baking sheet with parchment
- Make the “chia eggs” – whisk the chia with the water together in a small bowl and set aside for 5-10 minutes
- In a large mixing bowl combine the dry ingredients (oats, coconut shreds, nut meal, protein powder, hemp hearts, flax seeds, sea salt, baking soda and powder)
- In a small mixing bowl whisk together the wet ingredients (coconut oil, maple syrup, nut butter, chia egg)
- Add the wet ingredients to the dry and mix together
- Fold in the chocolate chips, pumpkin seeds and raisins (if using)
- You want to make about 12 balls of dough – I like using an ice cream scoop and then rolling them in my hands. Once you have used all the dough, use the bottom of a glass or the measuring cup to press the balls down until they are about ½ inch thick
- Bake for 12-16 minutes, then remove from the oven, let cool for a few minutes then cool completely on a wire rack
- These will keep for up to 5 days in a sealed container or you can freeze them for a couple weeks – but I seriously doubt they will last that long!
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