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Delicious Raw Vegan Cookies

 

RAW VEGAN COOKIES

 

These raw vegan cookies are featured in my cookbook Heatlhy Baking as well as The Healthy Chef Recipe App. They are loaded with the protein, fibre and minerals that your body craves and thrives on. These cookies only take a couple of minutes to make and can be enjoyed as a quick healthy on the go meal or snack at any time of day. For a nut free cookie just substitute the nut butter for roasted sunflower seed butter or tahini – perfect for school lunchboxes.

 

WHAT’S GREAT ABOUT THEM

 

Nut and seed butters, such as almond butter, are packed with protein that keeps your body sustained for hours, making these cookies the ultimate breakfast snack to start your busy day ahead. Rolled oats have a lovely crumbly texture and they are a great source of fibre to help curb your appetite as well as support healthy digestion. Pumpkin seeds add an extra boost of minerals and protein and you can also use sunflower seeds in place of the pumpkin seeds. Cinamon is one of my favourite spices as it helps to stabilise blood sugars and support digestion. Cinamon is naturally sweet to taste and compliments this recipe perfectly!

+ ingredients & methods +

ingredients (MAKES 16 COOKIES)

200 g (7 oz) roasted peanut butter, almond butter, sunflower seed butter or tahini

150 g (5 oz) fresh dates, pitted

250 g (8 oz / 2 1/2 cups) organic rolled oats

50 g (1 3/4 oz / 1/2 cup) organic desiccated coconut

1 -2 tablespoons Organic Pea Protein

pinch of sea salt

pinch of cinnamon

1 teaspoon vanilla bean paste

1-2 tablespoons of water to mix if needed

35 g (1 oz / 1/4 cup) pumpkin seeds to garnish

 

method

  1. COMBINE nut butter, dates, oats, coconut, protein, sea salt, cinnamon, and vanilla into a food processor.
  2. MIX until combined and your mixture resembles breadcrumbs.
  3. ADD a few tablespoons of water and mix again so that the cookies combine and stick together when pressed.
  4. FORM into cookies using a small ice-cream scoop or spoon.
  5. GARNISH pumpkin seeds over the top.
  6. SET in the fridge for at least 1 hour before eating.
  7. STORE in the fridge for up to 2 weeks.
+ notes & inspiration +

Replace the nut butter with roasted sunflower seed butter or tahini to make it nut free.

Top your Raw Cookies with Goji berries, Chia seeds or Coconut flakes.

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