I have an entertaining/dangerous habit of haphazardly throwing everything iv ever enjoyed into a bowl when baking sans recipe. Many a time it results in a creation where the batter tastes amazing but the finished product somewhat…confusing. Regardless, there is something very meditative about baking your own dream creation– especially when it turns out like these guys! I have been craving cookies like nobody’s business lately, but I wanted a variety that rather than making you eat 9 in a row, satisfied your tummy growls for more than a second.
Enter these gluten free, high fiber, protein PACKED monster cookies. They are addictively tasty in the way you love the average peanut butter choco chip. But these will make you feel amazing and keep you high energy between meals.
Freezable & portable & lovable. Take em on a hike or on the bus or as your 3pm pick me up at work.
I love the taste of the addition of vegan protein powder, but if that’s not your thing you can probably sub out. Feel free to swap out the nuts and cranberries for your other favourites.
The base of this cookie is a nice dense and chewy oatmeal/quinoa blend that will stand up to your add-ins beautifully.
Chewy Protein Cookies Ingredients (Makes 10 big cookies)
- 1.5 cups quick oats
- 1/2 cup cooked quinoa
- 1 scoop vegan vanilla protein powder of choice
- 1 cup nut butter (I used peanut)
- 4 tablespoon maple syrup
- 1 large ripe banana, mashed
- 1/2 cup dried cranberries
- 1/2 cup shelled sunflower seeds/chopped almonds/walnuts
- 4 dates chopped finely (optional, for sweetness)
- 2.5 tablespoon non-dairy milk
- 1/4 cup vegan chocolate chips
Preheat oven to 325 F and prepare you cookie tray with parchment paper.
Combine all ingredients except the chocolate chips in a medium bowl until fully combined. Scoop out batter with your hands (its easiest) and form 9-10 flat-ish disks on your tray. Press a couple chocolate chips on top of the cookie disks**
Bake for 15-17 minutes until slightly golden brown.
Cool, and store in an airtight container.
*Small cookies would work too. They do not expand when baking so be sure to shape them in the way you want to consume them