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Tasty Tuesday: Plant Protein Packed Oatmeal Cookies

How many plants can you fit in one cookie?  I say lots.  Since J introduced T to vegan cookies at Whole Foods, a little cookie monster has been born.  Not being a cookie person myself (I have other vices….) I decided to try to make him some for the first time.  I’ve made him brownies and bars before, but never a cookie in the classic sense.  It seems to have worked.  These cookies are vegan, gluten free, oil free, nut free (school and daycare friendly!), and contain no added sugar.  Before you click off the page trust me, they taste great.  They are picky-2-year-old and grown-adult-man approved (two of the hardest demographics to appease, don’t you think?)  I don’t think there is any one ingredient that stands out, just a whole lot of plant protein goodness.  Like most of my recipes, I kind of threw stuff in the food processor and figured it out as I went along.  Feel free to do the same and adjust to your liking.

Plant Protein Packed Oatmeal Cookies:

Food processor ingredients:

-1 13.4 oz box of cannellini beans (or most of a regular 15 oz can), drained and rinsed

-1 small (or half a large) baked Japanese sweet potato (I keep pre-baked in the fridge for instances such as this.  They work really in sweet recipes when cold.)

-6-8 Medjool dates, pitted (adjust for desired sweetness)

-1/2 cup unsweetened applesauce

-1 banana

-2 scoops Pure Food vanilla protein powder (we like this brand because it is super clean and yummy, but feel free to experiment)

-1 teaspoon cinnamon

-1 teaspoon vanilla extract

-1 pinch salt

Puree all ingredients in food processor until smooth.  Transfer to large mixing bowl.

Mix-in ingredients (amounts for seeds, coconut, and raisins are approximate since I didn’t measure, feel free to adjust to your liking):

-2 cups gluten free rolled oats

-1/4 cup hemp seeds

-1/4 cup raw pumpkin seeds

-1/4 cup raw shredded coconut

-1/2 cup raisins

Add mix-in ingredients to wet ingredients and stir until they are distributed evenly throughout batter.  Form batter into golf-ball sized mounds and drop on parchment paper covered cookie sheet.  Press down to form cookie shape (batter did not spread for me so they can be close together).  Bake at 350 degrees for 10 minutes.


For more plant based ideas head over to the Joyful Gym Rat page on Facebook or follow on Twitter!


Powered by plants……

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