2 Cups Organic ( Cert. Gluten Free) Rolled Oats
1/4 Cup Hemp or Pumpkin Seed Protein Powder (unflavored)
1/4 Cup Coconut Butter
1/8 Cup Almond Flour
1/2 Cup Almond/ Rice/ Coconut Milk
1/4 Cup of whole flax & Chia Seeds
1/4 Cup Coconut Sugar ( or 1/4 cup Maple Syrup but use less plant milk by a 1/4)
Pinch of Cinnamon is optional
Note* This is not a super sweet recipe if you would like a sweeter cookie, add more sweet stuff.
In a large mixing bowl set the oats, protein powder, flour, seeds, and sugar.
In a small sauce pan heat up the oil so that it becomes a liquid ( I usually put my in a pyrex measuring cup and carefully place it in the oven as I pre-heat it. Careful to use a mitt when taken it out.)
Pour the coconut oil evenly over the mixture and add the rest of the liquids slowly as you stir them in.
The cookie batter should be moist but stick together as you spoon it on to a sheet of parchment or baking sheet. Press them down to apx 1.5cm or leave them rounded, your choice.
In my oven, at 350, they take exactly 20 mins. Every oven is different so I suggest to set the timer for 14mins and re-assess.
They pair perfectly with almond or peanut butter smothered on top, and makes the best 4pm snack.
Protein powder might be a strange addition to a cookie, but it helps to slow the release of glucose in the blood, along with the coconut oil, this better helps balance blood sugars and control the spikes and dips throughout the day.
This is one of the easiest, low sugar, cookie recipe that I don't mind suggesting for breakfast when you're flying out of the house on those mornings that everyone has once and awhile. I better suggest to sit with a cup of chai, and one or two cookies on a beautiful little plate that you cherish, sitting near a window to see nature outside, and enjoy, quietly, peacefully, and intentionally.
Hope you enjoy!