Vegan Breakfast Cookies

Zane Balodis |@zane_balodis by Zane Balodis |@zane_balodis 15 August 2019

Perfect for breakie or an on-the-go snack

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Vegan Breakfast Cookies

Makes 12


2 cups rolled oats
2 scoops True Protein Vegan 85 French Vanilla Protein Powder
1/3 cup gluten-free flour
2 tsp True Protein Cinnamon Powder
1/3 cup pumpkin seeds
2/3 cup Medjool dates, chopped
1/2 cup True Protein Natural Peanut Butter
¼ cup coconut oil, melted
2/3 cup rice malt syrup
1 tsp vanilla extract
2 tsp flax meal + 1/2 cup water


  1. Line a large baking tray with baking paper and preheat the oven to 180 degrees Celsius

  2. In a bowl combine the oats, protein powder, flour, cinnamon, and pumpkin seeds

  3. In a separate small bowl mix together the water and flax meal then allow it to sit for 2 minutes to absorb, these are your flax “eggs”. Or see this recipe for an alternative 

  4. In another bowl combine the peanut butter, coconut oil, rice malt syrup, and vanilla and whisk until smooth. Add the flax mixture to the bowl and continue to whisk until combined

  5. Fold the dry mixture into the wet mixture and add the chopped dates at the end then mix so that they are evenly distributed

  6. Roll the batter into small handful sized balls then place onto the tray and slightly flatten

  7. Bake for 25-30 minutes or until the tops are golden brown. Allow to cool for 30 minutes before consuming

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