Hello everyone! This has been my go-to, foolproof, no fail recipe for when I am craving something sweet. These cookies are a fleeting affair in my house because my family eats them all, so I find myself doubling the recipe pretty often. These cookies are gluten free, refined sugar free, and I add protein powder to them! (remember all the ingredients are interchangeable with something else to suit your dietary preferences)
- 2 cups gluten free rolled oats
- 1.5 tbsp ground flax seed
- 2.5 cups smooth peanut butter (natural or regular)
- 1tbsp coconut oil
- 1 tsp vanilla extract
- 3 tbsp honey (you can also add 2 tbsp. maple syrup if you want the cookies to be sweeter)
- 1 cup almond meal
- 2 tbsp hemp hearts
- 1/2 tsp baking powder
- pinch of salt
- 2 scoops (approx 3/4 cup) of your favourite protein powder (chocolate or vanilla)
- 1 cup chocolate chips or cacao nibs
- 2 large eggs
- Preheat your oven to convection at 350 degrees F.
- Add about 3tbsp of water to the flax seeds in a separate bowl and put aside for 5 mins.
- In a mixing bowl, mix together all the wet ingredients until smooth and combined. Including the ground flax seeds after they have thickened up in the water. (you can heat up the coconut oil or the peanut butter to make it easier to work with)
- In a separate mixing bowl, mix all dry ingredients together (except chocolate chips) until combined.
- Add the wet mix to the dry mix and combine. Then add the chocolate chips.
6. Line a cookie sheet with parchment paper and place evenly-sized balls of cookie dough on the sheet. Leave a little bit of room in between them. I like to use a small ice cream scooper to make sure they are a consistent size.
7. With a clean hand, press the cookies down until they are approx. 3 inches around and not too thin. (they do not naturally flatten out when cooked so you have to press them first)
(nail colour is revlon in “checkmate”)
8. Put the cookies in the oven for 8 minutes. This leaves a soft centre and golden edges. If you like your cookies crunchier, leave them in for longer
9. Once they are finished in the oven, let them cool on the baking sheet. (this leaves a nice crispy bottom.
10. This recipe makes about 2 dozen cookies.
This recipe is super flexible so you can definitely add nuts or any seeds you like! You can also substitute the chocolate for something else, or add more of it. The protein powder can be left out and more oats/almond meal added instead. Let me know if you make these and what you think of them 🙂 more blog posts coming soon!