Vegan Steel-Cut Oatmeal and Banana Cookies with Pea Protein, Green Banana Flour, Hemp, Nut Flours and Chia Egg
Total Time: 40 minutes
Prep Time: 10 minutes
Setting Time: 20 minutes
Baking Time: 8-10 minutes
Makes: 20 cookies
Allergens: seeds, tree nuts
These vegan and gluten-free are the perfect cookies for breakfast or to be eaten as a snack to give you an energy boost in the middle of the day. Made with a variety of alternative flours, these cookies are filled with fiber, plant-based proteins and filling carbohydrates that are healthy for you.
These banana-licious cookies are super easy to make and hassle-free, happy baking!
Related: Considering adding some CBD to this recipe? Click here for some simple tips and tricks to get started cooking and baking with CBD oil.
- 1 cup of steel-cut oatmeal or rolled oats
- ¼ cup of pea or hemp protein powder
- ¼ cup of green banana flour
- ¼ cup of pecan flour
- ¼ cup of almond flour
- 1 tablespoon of ground flaxseed
- 1 tablespoon of hemp hearts
- 2 tablespoons of coconut flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1 large very ripe banana, mashed
- ¼ cup of coconut oil, melted
- ½ cup of brown coconut sugar
- ¼ cup of maple syrup
- 1 chia egg (1 tablespoon of chia seeds soaked in 3 tablespoons of water for 5-10 minutes or until thickened)
- 1 teaspoon of vanilla extract
- 20 perfect pieces of pecans
1.) Preheat an oven to 375°F and make your chia egg. In a food processor, place all your dry ingredients and pulse for 30 seconds to break up the oats and incorporate the flours. Transfer the flour mix into a large ming bowl. Add all your wet ingredients in the food processor and blend for 10 seconds. Add the wet ingredients into the dry mix and combine to make a dough. Let the dough rest in the refrigerator for 20 minutes to harden up a bit.
2.) Using a small ice cream scooper, scoop a ball of cookie dough, roll in between your palms, flatten and place on a baking tray lined with parchment paper. Repeat until the dough is finished and top each cookie with a pecan. Bake for 8 minutes, take them out of the oven and let them rest in the pan for 2 minutes. Transfer the cookies onto a baking rack to cool completely. Enjoy!
- Storing and shelf life: store in an airtight container at room temperature for up to 5 days.
- Baking these cookies for more than 10 minutes may result in dry cookies. Follow the 8 minute baking time, and if they are still too soft, bake for an extra 2 minutes but keep an eye on them. Transferring the cookies onto a baking rack also quickly stops the cooking process compared to leaving them on the tray containing residual heat.
- If you do not have a food processor, I recommend using quick oats or oat flour instead of steel-cut or rolled oats to avoid an overly crunchy cookie texture.
- I can’t find green banana flour, what can I use instead? If you can’t find them in stores, try buying it online. For a replacement, use almond flour or more pecan flour.
- Can I replace the hemp or pea protein with something else? Any unflavored unsweetened protein can be used like pumpkin or whey if you’re okay with dairy products.