Description
Delicious and healthy flaxseed oatmeal cookies, perfect for a nutritious snack.
Ingredients
Scale
- 2 tablespoons flaxseed meal
- 5 tablespoons warm water
- 2 cups rolled oats
- 1 cup unsweetened protein powder (or almond flour or almond meal)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 9 Medjool dates (pitted)
- 2/3 cup hot water
- 1/2 cup tahini (or unsweetened runny nut butter)
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 2 tablespoons unsweetened nondairy milk
- 1/3 cup hemp hearts
- 1/2 cup raw pumpkin seeds
- 2 tablespoons black sesame seeds
- 3/4 cup unsweetened dried cranberries
Instructions
- Prepare flax eggs: Mix flaxseed meal and warm water. Refrigerate for at least 10 minutes.
- Make date paste: Add pitted dates to a heatproof jar with hot water. Let sit for 2 minutes, then blend until smooth with an immersion blender.
- Preheat oven to 360ºF (182ºC). Line a baking sheet with parchment paper or use a nonstick sheet.
- Mix dry ingredients: In a large bowl, stir together oats, protein powder, cinnamon, and baking soda.
- Mix wet ingredients: In a separate bowl, combine flax eggs, date paste, tahini, lemon juice, and vanilla.
- Combine: Stir wet into dry until just combined. Add nondairy milk if needed. The batter should be slightly moist and easy to scoop.
- Shape and bake: Use about ¾ cup batter per cookie. Shape into thick rounds and place on the baking sheet. Bake for 20–25 minutes on the middle rack until firm and lightly golden, flipping them over after 12 minutes.
- Cool completely before storing.
Notes
- Use store-bought date paste if preferred.
- For best results, make sure to let the flax eggs sit for at least 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg