High Protein Vegan Oatmeal Cookies Gluten-Free, Refined Sugar-Free

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High Protein Double Chocolate Oatmeal Cookies

1 1/3 cups (1 15 oz.can) of navy beans, rinsed and drained
12 large pitted Medjool dates
3/4 cup plant milk
1/2 cup nut butter
1 cup rolled oats
¼ cup Complement protein powder
5 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup chocolate chips

Note: For nut-free use tahini in place of nut butter.

INSTRUCTIONS

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.

Add the chickpeas, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.

Add cocoa powder and protein powder and blend to combine.

Once ingredients are well combined and smooth add oats, baking soda and powder and blend briefly, just till combined.

Stir in chocolate chips. Scoop out the batter about 2-3 tablespoons at a time. Using a wet spoon or spatula, press and smooth the cookies to 1/2-3/4 inch thick.

Bake at 350 F for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before removing.

Oatmeal Raisin Cookies

1 1/3 cups (1 15 oz.can) of chickpeas, rinsed and drained
12 large pitted Medjool dates
3/4 cup plant milk
1/2 cup nut butter
11/4 cup rolled oats
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup raisins

NUT-FREE: Use tahini in place of nut butter.

INSTRUCTIONS

Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.

Add the chickpeas, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.

Once ingredients are well combined and smooth, add oats, baking soda and powder and blend briefly, just till combined.

Stir in raisins. Scoop out the batter about 2-3 tablespoons at a time. Using a wet spoon or spatula, press and smooth the cookies to 1/2-3/4 inch thick.

Bake at 350 F for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before removing.