Vanilla chai chocolate chip cookies

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INGREDIENTS (makes 6 big ones) :

• 7 tbsp rolled oats

• 2 tbsp wholewheat flour

• 2 tbsp flax meal

• 1 scoop vanilla chai protein powder (I use Garden of life - “JELKA25” for 25% off)

• 1 tsp baking powder

• 1 tsp vanilla essence

• 1 tbsp apple sauce

• 1 tbsp coconut oil

• 1 mashed banana

• 1 tbsp maple syrup

• 1 tsp cashew butter (or any other nut butter you have)

• 1/2 cup unsweetened plant milk

• pinch of salt

• handful vegan dark chocolate chips

INSTRUCTIONS:

• Pre heat oven on 200°C (fan oven)

• In one bowl, combine all the dry ingredients (rolled oats, wholewheat flour, flax meal, vanilla chai protein powder, baking powder, salt)

• In an other bowl, whisk all the wet ingredients together (vanilla essence, apple sauce, coconut oil, mashed banana, maple syrup, cashew butter, plant milk)

• Combine the 2 bowls together. Whisk it all gently together. Add in vegan dark chocolate chips.

• Line out a baking tray. With a spoon, measure the cookies and lay them out, evenly and with enough space in-between

• Bake for 10-15 minutes, or until golden brown

• Let them cool down out of the oven

• Enjoy!

Single serve protein chocolate chip cookie

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INGREDIENTS:

• 2 tbsp buckwheat flour

• 1 tbsp vegan vanilla protein powder

• 1/2 tsp baking powder

• 3/4 cup plant milk

• 1 tbsp peanut butter

• Vanilla essence, to taste

• Maple syrup, to taste

• Salt

• Vegan chocolate drops

INSTRUCTIONS:

• Pre heat oven the oven on 180°C

• In a bowl, mix together all the dry ingredients (buckwheat flour, protein powder, baking powder, salt)

• In a seperate bowl, mix together all the wet ingredients (maple syrup, vanilla essence, plant milk, peanut butter)

• Combine 2 bowls and knead it all together until it forms a sticky dough and roll it in a ball

• Line out a baking tray and press the ball out to it’s desired shape

• Top with vegan chocolate drops

• Bake for 10 minutes on 180°C in the oven

Coconut snowballs

INGREDIENTS:

• 3 cups shredded coconut (no coconut flakes)

• 3 tbsp maple syrup

• 1 tbsp cornstarch

• 1 tbsp coconut oil

• Pinch of pink Himalayan salt

• Few drops vanilla extract

• 1 flax egg (1tbsp flax meal + 2 tbsp water)

INSTRUCTIONS:

• Preheat oven to 190C

• Mix flax meal with water and let it sit (approx. 5 minutes) until it forms a thick texture

• Add shredded coconut to a blender and blend until it starts to stick together

• Add in maple syrup, coconut oil, salt, vanilla and flax egg and continue blending for a few more seconds until everything is well mixed

• Add in corn starch and pulse a couple of times

• With an ice cream scooper, scoop out the balls and transfer it gently onto your baking sheet lined with parchment paper

• Bake for approx. 10 minutes or until they start to look golden brown

Chewy oatmeal nut-cookies / oil free

Earlier this week, I made some hummus (recipe to follow as well) and I really wanted to make something with the liquid I had left from the chickpeas (aquafaba), trying to reduce my food waste in every possible way.
These chewy nutty oatmeal cookies are super crispy on the outside and so soft and chewy on the inside.
On top of that, I have also made them oil free by replacing the oil with some apple sauce, yum!
It’s a quick, fun, easy to follow recipe that will leave your house smelling like a cookie factory and who doesn’t love that?

INGREDIENTS (makes 12) :

• 2/3 cup all-purpose flour

• 1 cup rolled oats

• 1/2 tsp baking powder

• 1/3 cup apple sauce

• 1/3 cup maple syrup

• 1 tbsp vanilla sugar

• 2 bananas, mashed

• 1 tsp cinnamon

• 5 tbsp aquafaba

• Handful of mixed nuts

• Pinch of salt

INSUTRUCTIONS:

• Preheat the oven on 180°C / 356°F

• In a bowl, combine the wet ingredients (mashed bananas, maple syrup, apple sauce and vanilla sugar) and mix it together

• In a separate bowl, combine the dry ingredients (all-purpose flour, rolled oats, baking powder, cinnamon and pinch of salt) and mix it together

• Add the wet ingredients to the dry ingredients and mix it all together

• Add in a handful of mixed nuts and give it a quick stir

• Add the aquafaba with a spatula and stir it all together

• Lay-out baking paper on an oven tray rack

• With a spoon measure the cookies and lay them out, evenly and with enough space in-between

• Bake for 30 minutes on 180°C / 356°F or until they are golden-brown.

• Let them cool down out of the oven

• Serve and enjoy!

Vegan protein chocolate chip cookies

INGREDIENTS:

• 2 Cups of oats

• 2 bananas, mashed

• 1 tbsp smooth peanut butter

• 1 tsp vanilla essence

• 1 tsp baking soda

• 1 scoop protein chocolate powder (I use garden of life)

• Pinch of pink Himalayan salt

• Dash of soy milk

• Vegan dark chocolate

• Optional: cinnamon

INSTURUCTIONS:

• Pré-heat the oven on 180 °C

• In a food processor, blend oats until it becomes flour

• Transfer to a large mixing bowl, add in oat flour, baking soda, salt, protein powder, (optional: cinnamon) and gently mix it all together

• Add in the mashed bananas, vanilla essence, peanut butter and mix it all together with a spoon.

• Continue to mix it all together with your hands, by kneading the dough, to make sure everything is well mixed

• Add in a little bit of soy milk, just to make the dough less dry and continue to knead it all together

• Add in the dark chocolate and knead until chocolate is well mixed in the dough

• Lay out parchment paper on a baking tray

• Roll out 8 balls out of the dough and gently press them down with a fork, forming the cookies

• Top it off with a piece of chocolate

• Leave in the oven for 30 min on 180 °C

• Let them cool down in the oven for an other 30 min

• Enjoy!