Limited Time Only - Free Shipping On ALL Orders

    Vegan Protein Breakfast Cookies

    Recipe by Bailey Campbell

    Forward by Progressive Nutritional

    Start the day off right with protein breakfast cookies. Hearty and nutrient dense, they're bursting with flavour thanks to the winning combo of chocolate and coconut!

    These are made with Progressive Harmonized Fermented Vegan Protein,which has 23 grams of protein per serving. It supports a healthy digestive system with a blend of 5 non-GMO plant proteins that have been bacterially fermented with non-dairy probiotics.

    Here’s a peek at some of the other goodness inside:

    • Oats: good source of carbs, quality protein, and dietary fibres1
    • Cinnamon: sweet flavour and aroma that has antioxidant, anti-inflammatory properties2
    • Coconut oil: increases good cholesterol and is an excellent source of medium chain triglycerides (MCTs)3
    • Honey: a natural sweetener that has anti-inflammatory, antimicrobial, and antioxidant properties4
    • Pumpkin seeds: good source of healthy fats, magnesium, potassium, phosphorus, as well as other minor minerals such as zinc, manganese, iron, calcium, sodium, and copper5

    Servings: 12 cookies

    Prep Time: 20 minutes

    Cook Time: 9 minutes

    Ingredients:

    • 1 1/2 cups gluten free quick oats
    • 1 cup gluten free oat flour (blend 1 cup quick oats in food processor or blender to yield oat flour)
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/4 cup vanilla Progressive Harmonized Fermented Vegan Protein
    • 2 egg replacers or flax eggs
    • 1/4 cup coconut oil melted
    • 1/3 cup honey
    • 1 tsp vanilla

    ADD INS

    • 1/2 cup vegan dark chocolate chips (or raisins or dried cranberries)s
    • 1/2 cup shredded unsweetened coconut
    • 1/2 cup pumpkin seeds

    Directions:

    1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
    2. In a medium size bowl, mix the gluten free oats, gluten free oat flour, baking powder, cinnamon, and protein powder.
    3. In a separate bowl combine the eggs, melted coconut oil, honey, and vanilla. Combine dry ingredients with wet ingredients.
    4. Add in mix ins of your choice. I used dark chocolate chips, shredded unsweetened coconut and pumpkin seeds.
    5. Using a tablespoon, portion into 12 balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.
    6. Bake for 9-12 minutes. Tops should still be gooey, bottoms only barely browned. ENJOY!
    7. Store breakfast cookies in an airtight container in the fridge for up to two weeks.

    Instagram Handle: @basicswithbails

    References:

    1. Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods - a review. Journal of food science and technology, 52(2), 662–675. https://doi.org/10.1007/s13197-013-1072-1
    2. Rao, P. V., & Gan, S. H. (2014). Cinnamon: a multifaceted medicinal plant. Evidence-based complementary and alternative medicine : eCAM, 2014, 642942. https://doi.org/10.1155/2014/642942
    3. Sankararaman S, Sferra TJ. Are We Going Nuts on Coconut Oil? Curr Nutr Rep. 2018 Sep;7(3):107-115. doi: 10.1007/s13668-018-0230-5. PMID: 29974400.
    4. Samarghandian, S., Farkhondeh, T., & Samini, F. (2017). Honey and Health: A Review of Recent Clinical Research. Pharmacognosy research, 9(2), 121–127. https://doi.org/10.4103/0974-8490.204647