These protein cookie bars are delicious, filling, and can be eaten as a quick, on the go breakfast or as a satisfyingly healthy snack. Each cookie will provide your hungry body with eight grams of protein and is only 230 calories! Try them. You won’t regret it!
Protein Cookies
High Protein Cookie Bars for those who like guilt free endulgence
Equipment
- Medium Mixing Bowl
- Small Bowls
- Mixing Spoon
- Measuring Spoons
- Measuring Cups
- 13 X 9 Casserole Dish
- Parchment Paper
Ingredients
- 1 cup Coconut Flour
- ¼ cup Wheat Germ
- ¼ cup Hemp Seeds (hearts)
- 1½ tsp Sea Salt
- 2 tsp Baking Powder
- 1½ tsp Cinnamon
- ¼ tsp Allspice
- 2 shakes Ginger (optional)
- 1 Scoop Vegan Protein Powder (optional but excellent source of protein)
- ¼ cup Flax Seed
- 1 cup Soy Milk (divided)
- ¼ cup Coconut Oil or Vegan Butter (I use Earth Balance)
- ½ cup Apple Sauce (plain or flavored, I use plain)
- ½ cup Peanut Butter or Nut Butter (I use peanut butter, but use your favorite!)
- ¼ cup Agave
- ¼ cup Maple Syrup
- 2 tsp Real Vanilla Extract (use the best stuff you have!)
- 2 cup Old Fashion Oats
- ¼ cup Sunflower Seeds
- ¼ cup Pumpkin Seeds
- ¼ cup Raisins or Dried Currents
- ½ cup Craisins
Instructions
- Set your oven for 350°F. If your oven heats quickly you can delay this step. Position your oven rack in the center of your oven.
- Begin by heating ½ cup of Soy Milk for 30 seconds in your microwave. You want the liquid to be hot to the touch but not boiling. Mix in the ¼ cup Flax Seed until the flax is completely wet. Let this mixture sit for now.
- Add the ¼ cup Butter or Oil to a small bowl and melt in the microwave. This should only take about 30 seconds. We will use this in a bit.
- Combine the Coconut Flour, Salt, Baking Powder, Cinnamon, Allspice, Ginger, Protein Powder, Hemp Seeds, and Wheat Germ in a medium mixing bowl. Mix well.
- Give your Flax Seed and Soy Milk mixture a quick mix. It should be kind of slimy. Add the Butter, Flax Seed mixture, Apple Sauce, and additional ½ cup Soy Milk to the dry ingredients. Mix until combined. (If you can't find your melted butter, it's probably still in the microwave!)
- Add the Peanut Butter, Agave, Maple Syrup, and Vanilla to the bowl. Mix well.
- Add the Old Fashion Oats to the bowl. Mix until the oats seem evenly distributed. This will be a little difficult. Just do your best!
- Mix in the Sunflower Seeds, Pumpkin Seeds, Raisins, and Craisins. Mix until everything is evenly distributed or until you are happy with the distribution of add ins.
- Line your 13" x 9" casserole dish with parchment paper. I leave extra draping over the sides. It will make it much easier to remove your cookies later if you have paper to hold on to.
- When your oven has reached 350°F place your cookie pan in your oven and bake for 25-30 minutes. They should start to look brown around the edges when done. My family prefers a softer textured cookie. If you would like your cookies to be drier, increase your cook time by 5 minutes.
- When your cookies are done, remove them from the oven and let them cool in the pan for 10-15 minutes before you try to remove them. The warmer they are, the more likely they are to crack or brake. I feel these cookies turn out the best if you finish cooling them in the freezer. To do this, simple grab hold the parchment paper you left hanging over the sides and lift your cookies out of the pan and place them straight into the freezer (they should still be on the parchment paper). Remove them from the freezer after about 30 minutes. Your cookies should feel cold to the touch, but should not be frozen! When your cookies have completely cooled, cut them into 18 individual bars using a big knife. If you accidentally forget them in the freezer and freeze them solid (yes, I've done this!) just let them soften before cutting.
- Enjoy!
This post was posted in Breakfast