The perfect recipe for using up leftover Easter chocolate! These nutritious and delicious cookies save us from eating chocolate all week. LOL
In brief
- Preparation: 10 minutes (+ 10 minutes soaking time)
- Baking time: 12 minutes
- Servings: 18 cookies (2 cookies per serving)
- Protein: 10 g per 2-cookie serving
- Nutrition facts: about 41 g of carbohydrates, 15 g of fat and 5 g of fiber per 2-cookie serving (basic version, approximate values)
Ingredients
Dry ingredients
- 500 ml (2 cups) quick-cooking rolled oats
- 125 ml (1/2 cup) whole wheat flour
- 125 ml (1/2 cup) packed brown sugar
- 125 ml (1/2 cup) Zenit organic chocolate plant-based protein
- 60 ml (1/4 cup) mixed ancient grains (chia, flax, pumpkin, hemp, buckwheat…)
- 185 ml (3/4 cup) coarsely chopped Easter chocolate
- 5 ml (1 tsp) baking soda
- 1 large pinch of salt
Wet ingredients
- 25 ml (5 tsp) ground white chia seeds
- 75 ml (5 tbsp) cold water
- 60 ml (1/4 cup) canola oil
- 185 ml (3/4 cup) unsweetened oat beverage, another plant-based beverage or milk
Preparation
- Soak the ground chia in cold water for 10 minutes (it replaces the eggs).
- Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a bowl, mix the dry ingredients. Add the oil, drink and soaked chia. Mix well.
- Spoon the dough onto the baking sheet in 18 portions. Flatten slightly with a fork.
- Bake for 12 minutes. Let cool before enjoying.
Danielle’s tip
With yogurt and a piece of fruit, two cookies make a great breakfast on the go. They’re also a good snack before or after exercise: see what to eat before exercise.
Frequently asked questions
How much protein is in these cookies?
About 10 g of protein per 2-cookie serving.
How do you replace eggs in cookies?
Mix ground chia with cold water and let it thicken for 10 minutes: this “gel” binds the dough like an egg.
Danielle Dubois, Dt.P., Nutritionist
Member of the Order of Dietitians-Nutritionists of Quebec
Founder of Zenit Nutrition