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Protein Oat Cookies
Protein Oat Cookies
Kristel de Groot and Michael Kuech are co-founders of Your Super and make delicious plant-based food. After his surprise cancer diagnosis at 24, Michael radically shifted his diet, realizing the powerful connection between food and wellness. Their recipe for p.... Show more
Protein Oat Cookies (Plant Protein & Anti-Inflammatory)
Kristen De Groot & Michael Kuech
Yield: Serves 4
These cookies are easy to bake and chock- full of nutrition. Pea protein gives them a boost of extra protein, turmeric makes them anti- inflammatory and rich in antioxidants, and cinnamon means that unlike most cookies, these will support balanced blood sugar. The oats contain a ton of fiber to support your digestion.
Ingredients:
2 cups quick oats
1/3 cup raisins
2 tablespoons pea protein powder
1/2 teaspoon turmeric powder, optional 1 teaspoon cinnamon powder
2 teaspoons tocos powder, optional 1 banana
3 tablespoons maple syrup
1/2 cup oat milk
Directions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium- size bowl, combine the oats, raisins, pea protein, turmeric, if using, cinnamon, and tocos, if using.
3. In a separate bowl mash the banana with a fork and mix in the maple syrup and oat milk. combine the wet and dry ingredients and mix until you have a thick mixture, like cookie dough consistency. Add some water if needed.
4. Scoop about 2 tablespoons of dough per cookie onto your baking sheet, making the cookies round and not too flat.
5. Bake for 10 to 15 minutes until crispy on the outside and soft on the inside.
6. Let cool and enjoy! Store in a sealed container at room temperature for 3 to 4 days.
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