Vegan Oatmeal Protein Cookies
| March 7, 2013 |
So not long ago, my boyfriend and I moved in together. A lot of people asked things like “is it everything you thought it would be?” and “how are you adjusting to living?” Well, the funny part of all this is, my boyfriend’s answer when people asked him what it was like moving in with me, he said “I moved in with a personal chef.”
I’ll admit I’m a kitchen hog. I like to do all the cooking. I made these breakfast cookies with protein in them for those times when I need a quick grab-n-go option. While my boyfriend has liked all my healthy cooking thus far (he didn’t drink the healthy Koolaid like me), I can’t lie – when he ate my breakfast cookies, he told me he’d rather stick to the unhealthy stuff… but I thought these were great, so I am sure you will like them too. They taste like breakfast … in a cookie!
Vegan Oatmeal Protein Cookies
- 3 spotted bananas (overripe = spotted)
- 2 tbsp vanilla extract
- 1/4 cup coconut oil (melted, measure it in liquid form)
- 2 cups of rolled oats
- 1/3 cup of wheat bran
- 2 scoops of vanilla protein powder
- 2/3 cup chopped almonds
- 1/2 cup unsweetened coconut
- 1 tbsp cinnamon
- 1 tsp salt (I used sea salt because it’s all I keep in my kitchen)
- 1 tsp baking powder
- 1/4 cup carob chips (you can use chocolate chips if you prefer)
- 1/4 cup dried cranberries
Directions
Preheat your oven to 350 degrees. Mush the bananas using a fork until smooth. Add all the vanilla and oil and whisk together.
In another bowl, mix the dry ingredients together (aka everything else). I used a food processor to chop the almonds to make things easy. Fold the dry ingredients into the banana mixture.
Roll the mixture into round balls. Place them on a baking sheet lined with a silplat mat or parchment paper. Press the round ball flat onto the sheet to make the shape of a cookie. They don’t change shape during baking so your basically sculpting what your cookie’s gonna look like.
Bake in the oven for 15min. If they aren’t cooked all the way, the will fall apart when you take a bite. So it’s OK to eat one to test it 🙂
Note: You can add more or less protein if you choose to. This batch made 2 dozen cookies for me, and with the protein I used it totaled to 40 grams a batch (average 1.5 grams of protein a cookie). I used whey protein which isn’t vegan, but if you’re looking for a good vegan friendly powder option, try SunWarrior.
I bagged the cookies into snack size servings and meal servings. Four cookies and fruit for breakfast or two cookies plain as a pre-workout snack. I go straight from work to the gym so I often don’t eat dinner until 8:30pm after my workout. I have a snack around 5:30 to hold me over so I need a good snack that will keep me full and energized.
These look yummy! I am a big fan of breakfast cookies and have many recipes of my own. My husband and kids all love them and my kids think they are getting a treat because they get to eat cookies for breakfast. I may try your recipe next. 🙂