Preparation time: 10 minutes
Baking time: 12 minutes
Yield: 18 cookies (2 cookies per serving) 9 g of protein per serving
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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 blend
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
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Wet ingredients
25 ml ground white chia seeds
75 ml cold water
Soak the chia seeds in water for 10 minutes.
60 ml (1/4 cup) canola oil
185 ml (3/4 cup) unsweetened oat beverage or another plant-based beverage or milk
Method:
Preheat the oven to 350°F. In a bowl, mix all the dry ingredients. Add the oil and plant-based beverage, and don't forget to add the soaked chia seeds (these replace the eggs). Mix well.
Using a spoon, portion the cookie dough into 18 portions on a baking sheet lined with parchment paper. Flatten slightly with a fork.
Bake for 12 minutes. Let cool before enjoying.
2 cookies per serving.
"Perfect recipe for using up leftover Easter chocolate." These cookies are nutritious and delicious. They keep us from eating Easter chocolate all week LOL.
A good lunch to take along with yogurt and fruit, a good pre- or post-workout snack.
Your Zenit nutritionist
Danielle