These are the perfect grab-and-go breakfast, on-the-run snack, or post-workout nosh. This recipe makes a lot of large cookies, but fear not, they freeze beautifully. This means they’ll be close at hand when a cookie craving strikes.
Tip
To make these cookies even more indulgent, try adding a handful of vegan mini chocolate chips.
Protein Power Cookies
Ingredients
- 2 cups (500 mL) gluten-free rolled oats
- 3/4 cup (180 mL) almond flour
- 1/2 cup (125 mL) quinoa flour
- 1/4 cup (60 mL) ground flaxseed
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) hemp hearts
- 1/2 cup (125 mL) raw sesame seeds
- 1/2 cup (125 mL) raw pumpkin seeds
- 1/2 cup (125 mL) toasted unsweetened shredded coconut
- 1 cup (250 mL) unsweetened applesauce
- 1/4 cup (60 mL) maple syrup
- 1/4 cup (60 mL) melted coconut oil
- 1/4 cup (60 mL) unsweetened almond milk or other nondairy milk
- 1 1/2 tsp (7 mL) vanilla extract
Nutrition
Per serving:
- calories249
- protein8g
- fat17g
- saturated fat5g
- trans fat0g
- carbohydrates19g
- sugars5g
- fibre4g
- sodium46mg
Directions
01
Preheat oven to 350 F (180 C). Line baking tray with parchment paper and set aside.
02
In large bowl, whisk together oats, almond flour, quinoa flour, ground flaxseed, cinnamon, baking soda, salt, hemp hearts, sesame seeds, pumpkin seeds, and toasted coconut.
03
In another bowl, whisk together applesauce, maple syrup, coconut oil, milk, and vanilla extract until well combined. Add wet mixture to dry mixture and, with wooden spoon or spatula, stir to combine.
04
Place 1/4 cup (60 mL) balls of cookie dough onto prepared baking tray and, with wet hands, press down to flatten slightly. Cookies will not spread while baking, so thereu2019s no need to leave much room between each one. Bake until lightly browned, 18 to 20 minutes. Allow to cool completely on baking tray before transferring cookies to airtight container. Cookies will keep refrigerated for up to 4 days and can be individually wrapped and stored in the freezer for up to 1 month.
READ THIS NEXT
SEE MORE »
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.