Name: Flaxseed Oatmeal Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 tablespoons flaxseed meal; 5 tablespoons warm water; 2 cups rolled oats; 1 cup unsweetened protein powder (or almond flour or almond meal); 2 teaspoons cinnamon; 1 teaspoon baking soda; 9 Medjool dates (pitted); 2/3 cup hot water; 1/2 cup tahini (or unsweetened runny nut butter); 1 1/2 teaspoons vanilla extract; 2 teaspoons lemon juice; 2 tablespoons unsweetened nondairy milk (or water, plus more as needed); 1/3 cup hemp hearts; 1/2 cup raw pumpkin seeds; 2 tablespoons black sesame seeds; 3/4 cup unsweetened dried cranberries

Description

Delicious and healthy flaxseed oatmeal cookies packed with nutrients.

Ingredients

Scale

2 tablespoons flaxseed meal
5 tablespoons warm water
2 cups rolled oats
1 cup unsweetened protein powder (or almond flour or almond meal)
2 teaspoons cinnamon
1 teaspoon baking soda
9 Medjool dates (pitted)
2/3 cup hot water
1/2 cup tahini (or unsweetened runny nut butter)
1 1/2 teaspoons vanilla extract
2 teaspoons lemon juice
2 tablespoons unsweetened nondairy milk (or water, plus more as needed)
1/3 cup hemp hearts
1/2 cup raw pumpkin seeds
2 tablespoons black sesame seeds
3/4 cup unsweetened dried cranberries

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Instructions

Prepare flax eggs: Mix flaxseed meal and warm water. Refrigerate for at least 10 minutes.
Make date paste: Add pitted dates to a heatproof jar with hot water. Let sit for 2 minutes, then blend until smooth with an immersion blender. Use store-bought paste if preferred.
Preheat oven to 360ºF (182ºC). Line a baking sheet with parchment paper or use a nonstick sheet.
Mix dry ingredients: In a large bowl, stir together oats, protein powder, cinnamon, and baking soda.
Mix wet ingredients: In a separate bowl, combine flax eggs, date paste, tahini, lemon juice, and vanilla.
Combine: Stir wet into dry until just combined. Add nondairy milk if needed. The batter should be slightly moist and easy to scoop.
Shape and bake: Use about ¾ cup batter per cookie. Shape into thick rounds and place on the baking sheet. Bake for 20–25 minutes on the middle rack until firm and lightly golden, flipping them over after 12 minutes.
Cool completely before storing.

Notes

For date paste, you can also use store-bought if preferred.
Cooking times may vary based on your oven.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 7g
Sodium: 50mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg