Recipes from Rose’s Kitchen: Protein Power Cookies

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These are the perfect grab-and-go breakfast, on-the-run snack or post-workout snack. This recipe makes a lot of large cookies so freeze the extra, if they don’t disappear all at once! I really like this recipe because there is no “regular” sugar being used and they are not sweet.

Protein Power Cookies

I used sunflower seeds instead of the sesame and added dried fruit. If you don’t want to use white sugar check the ingredient list on the dried fruit. Most of the dried fruit has added sugar except for raisins and dates. I added organic, dried mangoes with no added sugar. If you don’t need the cookies to be gluten-free, use regular large flake oats and switch the quinoa flour to spelt.

2 cups gluten-free rolled oats

3/4 cup almond flour

1/2 cup quinoa flour

1/4 cup ground flaxseed

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/2 cup hemp hearts

1/2 cup raw sesame seeds

1/2 cup raw pumpkin seeds

1/2 cup toasted unsweetened shredded coconut

1 cup dried fruit (optional)

1 cup unsweetened applesauce

1/4 cup maple syrup

1/4 cup melted coconut oil

1/4 cup coconut milk or any other unsweetened 

non-dairy milk

1 1/2 tsp vanilla extract

Preheat oven to 325°F. Line baking tray with parchment paper. In large bowl, whisk together oats, almond flour, quinoa flour, ground flaxseed, cinnamon, baking soda, salt, hemp hearts, sesame seeds, pumpkin seeds and toasted coconut.

In another bowl, whisk together applesauce, maple syrup, coconut oil, milk and vanilla extract until well combined.

Add wet mixture to dry mixture and stir to combine.

Place 1/4 cup balls of cookie dough onto prepared cookie sheet and with a fork or with your wet hands, press down to flatten slightly. Cookies will not spread while baking so there’s no need to leave much room between each one. Bake until lightly browned, 18 to 20 minutes.

Allow to cool completely before transferring them to an airtight container.