This oil-free vegan recipe for Plant-Based Pumpkin Seed Oatmeal Protein Cookies makes the perfect treat after a workout. A gluten-free combination of oats, seeds, maple syrup, and protein powder makes a nutrition on-the-go snack
Plant-Based Vegan Cookies
Traditional cookies will often use butter, eggs, and sugar for moisture and sweetness. Even most vegan recipes call for white flour and loads of sugar. However, I use many whole foods ingredients for this plant-based recipe. This ensures delicious flavor while also providing sustained nutrition.
Whole-grain oats provide the base for these protein cookies. Maple syrup offers moisture, while a plant-based psyllium “egg” helps bind everything together.
Protein comes from all of these ingredients are naturally and plant-based. Plus, they’re full of healthy nutrition, including fiber, protein, potassium, and other vitamins and minerals.
Are Pumpkin Seeds Healthy?
Yes, pumpkin seeds are incredibly healthy for you! First of all, they’re one of the best natural sources of magnesium, a mineral that helps regulate blood pressure. They’re also a good source of Omega-3’s and antioxidants, which help reduce inflammation and protect you against cancer. Plus, like all plants, they have protein, fiber, and zero cholesterol.
You can toast pumpkin seeds and add to salads for a crunchy topping. Or, puree with basil for a pumpkin seed pesto. If you’re looking for more delicious ways to enjoy pumpkin seeds, check out my recipes for Granola with Pumpkin Seed and Millet, Raw Vegan Trail Mix Energy Bars, Gluten-Free Vegan Seed Bread, and Gluten-Free Muesli Breakfast Cookies.
Other Plant-Based Ingredients You Need for These Plant-Based Pumpkin Seed Oatmeal Protein Cookies
A well-stocked plant-based pantry has all the ingredients needed to make these vegan quinoa breakfast cookies. Here’s what you need for this recipe:
- Quick Oats: Quick oats are smaller, thinner, and cook faster than traditional rolled oats. They soak up moisture and mix well with the other ingredients in this recipe. Oats are naturally gluten-free. However, if Celiac is a concern, double-check for “certified gluten-free” oats.
- Applesauce: Unsweetened applesauce stands in for oil and eggs to add moisture to these cookies
- Vegan Egg Replacer: Works as a binder to hold the cookies together. Use a packaged egg replacer (like Bob’s Red Mill, which you find in the baking aisle), or use flax “eggs”
- Protein Powder: A good-quality, plant-based protein powder adds extra nutrition to these cookies. Three brands I recommend are Kos, Orgain, and Veeg. The Orgain and Kos brands even have single-serving packets, perfect for a recipe like this
- Maple Syrup: Adds a bit of sweetness. You can also use brown rice syrup or agave syrup
- Pumpkin Seeds: Provide a crunchy texture and a good source of iron and zinc. Be sure to use raw, unsalted, shelled seeds for this recipe.
- Cinnamon: A dash of this spice adds warm flavor to the cookies
Are These Plant-Based Pumpkin Seed Oatmeal Protein Cookies Healthy?
Yes, these plant-based cookies are very healthy! There is a ton of whole foods, plant-based nutrition in seeds, coconut and oats. Pumpkin seeds are a healthy source of fat (including omega-3), high-quality protein, magnesium, potassium, and fiber. Coconut flakes contain brain-powering MCT fats as well as fiber and manganese.
However, seeds, coconut, and maple syrup are calorie-dense foods. While they offer lots of nutrition, they are also higher in calories. In turn, it’s best to moderate how much of these foods you eat. In other words, 1 or 2 cookies is fine. Enjoy with a bowl of fruit, a banana, or some Get Your Greens Vegan Protein Breakfast Smoothie if you find you’re not satiated.
Chef Katie’s Plant-Based Baking Tips
Gluten-Free Celiac: Oats are naturally gluten-free, but they can be processed in a facility near wheat. If this is a concern, check for “Certified Gluten-Free” oats.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Portion Scoop: A portion scoop makes it easy to quickly portion out consistent cookies
Plant-Based Pumpkin Seed Oatmeal Protein Cookies
- Servings: 20
- Ready In: 30 minutes
- Yield: about 20 cookies
Plant-Based Pumpkin Seed Oatmeal Protein Cookies
Ingredients
- 2 tablespoons 20g Egg Replacer (or ground flax meal)
- 4 tablespoons 2 ounce warm water
- 1/2 cup 57g unsweetened applesauce
- 1/3 cup 100g maple syrup
- 2 scoops 37g vanilla protein powder
- 1 1/2 cups 120g gluten free quick oats
- 1 teaspoon ground cinnamon
- 1/2 cup 20g shredded unsweetened coconut
- 1/2 cup 80g pumpkin seeds
- 1/2 cup 80g vegan chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper or non-stick baking mats
- To make the Vegan Egg: Combine the egg replacer with warm water in a medium bowl. Let sit 5 minutes, while you gather the other ingredients.
- Add the applesauce and maple syrup to the vegan egg. Whisk to combine.
- Add the protein powder, oats, cinnamon, salt, baking powder, coconut, pumpkin seeds, and chocolate chips to the bowl. Use a spatula to stir until well combined.
- Portion the cookies about 2 tablespoons per cookie, placing about 1 inch apart. You should get about 20 cookies.
- Bake at 350F for 12-15 minutes, until set and golden brown on the bottom.
- Remove from the oven and let cool 10 minutes on the baking sheet.
- Remove from the baking sheet and let cool completely before storing in an air-tight container.
- Keep refrigerated for up to 10 days. Freeze for longer.
Nutrition Facts
Serving Size: About 1 cookie
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| calories 78 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 2 g | 9 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 107 mg | 4 % |
| Potassium 52 mg | 1 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 2 g | 6 % |
| Sugars 5 g | |
| Protein 2 g | 4 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Bob’s Red Mill Gluten Free Quick Cooking Oats
- Raw Pumpkin Seeds
- Terrasoul Superfoods Organic Deglet Noor Dates (Pitted)
- Steve’s PaleoGoods, Dried Fruit Cranberries
- Escali Primo Digital Kitchen Scale and Baking Scale
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