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Plant-Based Pumpkin Seed Oatmeal Protein Cookies

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
Total Time25 minutes
Course: Breakfast, Dessert, Snack, treat
Cuisine: Gluten-Free, Healthy, Plant-Based, Vegan, Vegetarian, wfpb
Keyword: baking, cookies, freezer-friendly, gluten-free, kid-friendly, oats, oil-free, plant-based, protein, Pumpkin, snack, wfpb
Servings: 20
Calories: 77kcal

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.