Vegan Lemon Oat Protein Cookies.
Bright, zesty, and packed with plant-based protein, these vegan lemon oat protein cookies are a delicious and nutritious snack you’ll love! Made with wholesome ingredients like rolled oats, vanilla plant-based protein powder, almond butter, and Greek-style plant-based yogurt, they’re soft, chewy, and bursting with refreshing fresh lemon juice and zest. Sweetened with maple syrup and spiced with a hint of cinnamon, these cookies are the ultimate nutritious cookie for lemon lovers!
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Serves: 10-14 | Total Cooking Time: 25 minutes
Ingredients
2 tbsp ground flaxseed mixed with 6 tbsp water
170g rolled oats
60g vanilla plant protein powder
20g ground almonds
Juice of 1 lemon + zest
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
60g maple syrup
85g smooth almond butter
100g Greek style plant-based yoghurt
Instructions
Start by preheating the oven to 160 degrees Celsius, fan.
Mix the flaxseeds and water together and set aside. This is going to create your egg replacement.
Take 120g of the rolled oats and blend in a small blender until a fine powder. Transfer these into a large mixing bowl, along with the remaining rolled oats and all other dry ingredients, including the lemon zest.
Create a hollow in the middle of the dry mixture and pour in all of the wet ingredients, including the flax-egg mix. Then mix together until fully combined and smooth.
Line a baking tray with parchment paper and roll the cookie mixture into 10 even-sized balls using the palms of your hands.
Place the balls on to the baking tray and press down on the centre of each ball to flatten and create your cookie shape.
Place in the oven for around 20 minutes, or until the cookies are firm to touch and golden brown on the underside. Allow to cool (or just eat straight away). You can keep these fresh for up to 1 week in an airtight container in the fridge or alternatively freeze them for up to one month.
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