These protein cookies are packed with protein and greens and are so easy to make. They can be made with an egg or without - use a flax egg instead to make them vegan.
Whole Earth & Sea® chocolate flavoured Fermented, Organic Protein & Greens is a creamy milky tasting vegan chocolate powder which goes perfectly with the rolled oats and hazelnuts in these cookies.
VEGAN – DF
Makes: 8-10 cookies
1 tablespoon ground flaxseeds
3 tablespoons warm water
1/4 cup melted coconut oil
1/2 cup rapadura sugar
2 heaped tablespoons Whole Earth & Sea® Fermented, Organic Protein & Greens - Chocolate
3/4 cup oat flour
1/2 cup rolled oats
1/2 cup hazelnuts, crushed
1/4 cup shredded coconut
1/2 teaspoon baking soda
Sea salt flakes
Preheat oven to 180 Co. Bake and line a baking tray with parchment paper.
Combine the flaxseed and warm water in a small cup and allow to thicken and rest for 5 minutes or so.
In a medium sized bowl whisk the coconut oil with the sugar. Add the “flax egg” and whisk until combined.
Add the oat flour, rolled oats, protein powder, shredded coconut, hazelnuts and baking soda to the wet mixture and fold slowly until combined.
Scoop 1/4 cup batter into the palm of your hands and roll into a ball. Place on to the baking tray and carefully flatten slightly with the back of a fork.
Bake in the oven for 15 minutes.
Remove from the oven and allow the cookies to cool on the tray before transferring to a wire rack to cool completely. They are vegan cookies so
they may crumble slightly in the process.
Sprinkle with sea salt flakes. Store in an airtight container for up to 7 days.